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Mississippi Mud Cupcakes




Source of Recipe


southern living
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 (10.5-oz.) bag miniature marshmallows
Chocolate Frosting


1. Place pecans in a single layer on a baking sheet.

2. Bake at 350° for 8 to 10 minutes or until toasted.

3. 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.

4. Whisk sugar and next 5 ingredients into chocolate mixture. Spoon batter evenly into 24 paper-lined muffin cups.

5. 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.


Chocolate Frosting
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract


1. Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and 1 tsp. vanilla at medium-high speed with an electric mixer until smooth.