Rating: 4 stars
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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.

Recipe by Southern Living August 2007

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Beth Dreiling Hontzas

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Yield:
Makes 15 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place pecans in a single layer on a baking sheet.

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  • Bake at 350° for 8 to 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.

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.

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