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.
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.
I have made these and they are absolutely scrumptious! We love chocolate and peanut butter flavors together so I added some Reeses PB chips (like chocolate chips but pb flavor) to the batter before baking and I know this isn't traditional MS Mud cake, but I think it was even better!!!
I have made this recipe twice. The first time they turned out beautifully! They were very dense but had a terrific fudge flavor. The second time I made them they tasted more like brownies in cupcake form (still very delicious though, just not like a cake). The baking time is a little tricky to figure out. They are not completely cooked at 20 minutes, and not even at 25. It's hard to know when to put the marshmallows on....
These were more like a brownie than a cake - very dense. I added 1 tsp. of instant coffee to the batter to give it a kick. It had great flavor as a brownie. I could not keep the marshmallows from staying on top & when they cooked there were almost transluscent. The frosting was little too sweet for my taste but it was still good. I will make this again but I'll probably just make it in a pan for brownies.
I used a 1 T. cookie scoop to measure 3 even T. in each cup, I also substituted a box of pillsbury choco cake mix, baked the cupcakes for 13 min at 350, then added the marshmallows, baked for 5 minutes more. the mallows melted flat, but were brown and roasty. These cupcakes were a huge hit!
I will follow the direction exactly next time
I just made these, and my experience was quite different from the other reviewers'. They came out fudgy and delightful, and they are incredibly beautiful. I followed the recipe to the second on timing, and when I took them out to add the marshmallows I found that they were still slightly undercooked which allowed them to finish baking while the marshmallows browned. Because of them still being slightly undercooked at that point, the marshmallows had the chance to sink in a bit and came out great. My only issue, if I were to call it that, with this recipe is that I was confused when it said to line 24 muffin cups, but it says it yields 15 servings. I went with the 15 and am glad I did because 24 would've been way too small. Also, I could not use 2 cups of marshmallows on the 15 cupcakes and think it would've resulted in a huge mess if I'd pushed it. I put probably 6-8 on each one, and it's perfect. The frosting recipe is way too much, as stated, but I think I would halve it next time unless I had something else to use it on. It's a bit sweet, so I might use a bit more cocoa next time and a tad last sugar. All in all, I am very pleased with these and looking forward to serving them tomorrow on Thanksgiving. My last thought is that if you're short on time or patience you might be better off making this recipe in a pan instead because you really do have to hover and watch your timing.