Mississippi Mud Cupcakes
By azuca
ALL RIGHTS RESERVED © 2024 Cake Central
Printed From https://www.cakecentral.com/recipe/7188/mississippi-mud-cupcakes 2024-04-24
Printed From https://www.cakecentral.com/recipe/7188/mississippi-mud-cupcakes 2024-04-24
Mississippi Mud Cupcakes
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
Instructions
- 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.
- 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
- Ingredients
- 1/2 cup butter
- 1/3 cup unsweetened cocoa
- 1/3 cup milk
- 1 (16-oz.) package powdered sugar
- 1 teaspoon vanilla extract
- Preparation
- 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.
- Yield
- Makes about 2 cups