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Mississippi Mud Cupcakes

Photo: Beth Dreiling Hontzas
Prep time 15 mins
Cook time 40 mins
Yield Makes 15 servings
Here's a cupcake version of the classic Southern chocolate sheetcake that's filled with marshmallows and chopped pecans and topped with a rich chocolate frosting.

Ingredients

  • 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

How to Make It

  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.

  6.  

Cook'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.