Mississippi Mud Cupcakes Recipe

Name: Mississippi Mud Cupcakes
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: 1 cup pecan halves; 1 cup (2 sticks) unsalted butter; 12 ounces semisweet chocolate chips; 2 cups granulated sugar; All Purpose Flour; Unsweetened Cocoa; 2 large eggs; 1 teaspoon vanilla extract; Salt; 2 cups miniature marshmallows; 2 cups chocolate frosting (1 ¼ cup for cupcakes, ¾ cup reserved)

Indulge in the decadent delight of these easy Mississippi Mud Cupcakes! This recipe, adapted from Southern Living magazine, boasts a stunning presentation and unforgettable taste. Get ready for moist chocolate cupcakes topped with gooey marshmallows and a rich chocolate frosting – a true Southern masterpiece!

Prep Time 20 mins

Cook Time 55 mins

Calories 435.7 kcal

Protein 11g

Rating 4.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mississippi Mud Cupcakes

1 cup pecan halves
1 cup (2 sticks) unsalted butter
12 ounces semisweet chocolate chips
2 cups granulated sugar
All Purpose Flour
Unsweetened Cocoa
2 large eggs
1 teaspoon vanilla extract
Salt
2 cups miniature marshmallows
2 cups chocolate frosting (1 ¼ cup for cupcakes, ¾ cup reserved)

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How to Make Mississippi Mud Cupcakes

Preheat oven to 350°F (175°C).
Place 1 cup pecan halves in a single layer on a baking sheet.
Bake for 8-10 minutes, or until toasted. Set aside to cool.
In a large microwave-safe bowl, melt 1 cup (2 sticks) unsalted butter and 12 ounces semisweet chocolate chips in the microwave. Microwave in 30-second intervals, stirring until smooth and completely melted.
In a separate bowl, whisk together 2 cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 cup all-purpose flour, and ½ teaspoon baking powder.
Gently fold the dry ingredients into the melted chocolate mixture until just combined. Do not overmix.
Line a muffin tin with 24 paper liners. Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
Bake for 20 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Remove from oven and immediately sprinkle 2 cups miniature marshmallows evenly over the top of each cupcake.
Return to oven and bake for an additional 5 minutes, or until marshmallows are golden brown and slightly puffed.
Let cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, drizzle 1 ¼ cups of warm chocolate frosting evenly over each cupcake.
Sprinkle with the toasted pecans and reserve the remaining ¾ cup of frosting for another use.