Name: Mississippi Mud Cupcakes
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Ingredients: 1 Cup Butter; 4 oz. Semisweet chocolate, chopped; 2 Cups Sugar; 1 ½ Cups Flour; 1/2 Cups Unsweetened cocoa powder; 4 large Eggs; 1 tsp. Vanilla extract; 3/4 tsp. Salt; 1/2 Cups Butter; 1/3 Cups Unsweetened cocoa powder; 1/3 Cups Milk; 16 oz. Powdered sugar; 1 tsp. Vanilla extract; 2 Cups Miniature marshmallows; 1 Cup Pecans, chopped and toasted

Print Recipe

Mississippi Mud Cupcakes

Author: Adam Moore Cooking Method: Baking Cuisine: American, Southern Courses: Cake, Dessert Recipe Keys: Dairy Kids Make Ahead Mixing

Party / Entertaining Vegetarian

Difficulty: Beginner Prep Time 20 mins Cook Time 30 mins Rest Time 10 mins Total Time 1 hr

Cooking Temp: 350 F Servings: 24 Calories: 320

Best Season: Suitable throughout the year

Dietary:

Vegetarian

Description

Rich, fudgy brownie-style cupcakes topped with golden toasted marshmallows, then drizzled with a warm chocolate fudge frosting and finished with toasted pecans. Built entirely from scratch in under 45 minutes — Southern Living's answer to the question of what to bring to every potluck, party, and gathering.

Instructions

Preheat oven to 350°F. Toast pecans on a cookie sheet for 8–10 minutes. Remove and let cool.
Microwave 1 cup butter and semisweet chocolate in a large microwave-safe bowl on HIGH for 1 minute until melted and smooth, stirring every 30 seconds.
Whisk sugar, flour, cocoa, eggs, vanilla, and salt into the chocolate mixture until combined.
Spoon batter into paper-lined cupcake pans. Bake at 350°F for 20 minutes.
Remove cupcakes from oven and sprinkle miniature marshmallows over each. Return to oven and bake 8–10 more minutes until marshmallows are golden brown.
While marshmallows are browning, stir together butter, cocoa powder, and milk in a saucepan over medium heat for 2 minutes until slightly thickened. Remove from heat.
Beat in powdered sugar and vanilla at medium-high speed until smooth.
Remove cupcakes from oven and cool 5 minutes. Remove from pans to wire racks. Drizzle warm frosting over warm cupcakes and sprinkle with toasted pecans.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 320kcal

% Daily Value *
Total Fat 17g27%
Saturated Fat 9g45%
Cholesterol 60mg20%
Sodium 180mg8%
Total Carbohydrate 42g15%
Dietary Fiber 2g8%
Sugars 30g
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Mississippi mud cupcakes recipe, brownie cupcakes with marshmallows, Southern Living Mississippi mud, chocolate marshmallow cupcakes, fudge frosting cupcakes, toasted marshmallow cupcakes, pecan chocolate cupcakes

Mississippi Mud Cupcakes