Mississippi Mud Cupcakes
Easy, great presentation and tastes good too! Adapted from Southern Living magazine.
- Ready In:
- 1 cup chopped pecans
- 1 cup butter
- 4 ounces semisweet chocolate, chopped
- 2 cups sugar
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup unsweetened cocoa
- 4 large eggs
- 1 teaspoon vanilla extract
- 3⁄4 teaspoon salt
- 1 (10 1/2 ounce) bag miniature marshmallows
- chocolate frosting
- Place pecans in a single layer on a baking sheet.
- Bake at 350° for 8-10 minutes or until toasted.
- Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
- Whisk sugar and next 5 ingredients into chocolate mixture. Spoon batter evenly into 24 paper-lined muffin cups.
- Bake at 350° for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use.
- Note: To serve remaining Chocolate Frosting over pound cake or ice cream, microwave reserved 3/4 cup Chocolate Frosting in a medium-size microwave-safe glass bowl at HIGH 15 seconds or until warm.
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