Created with Sketch. ADD YOUR REVIEW 7 Reviews
Prep Time
15 Mins
Cook Time
40 Mins
Yield
Makes 15 servings
Photo: Beth Dreiling Hontzas

How to Make It

Step 1

Place pecans in a single layer on a baking sheet.

Step 2

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

Step 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.

Step 4

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

Step 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.

Step 6

 

Chef's Notes

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.

Ratings & Reviews