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.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
154g
Fat
57g
Carbs
19g
