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    Mississippi Mud Cupcakes

    Source of Recipe

    southern living
    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

    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.

    Note: 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.

    Chocolate Frosting
    1/2 cup butter
    1/3 cup unsweetened cocoa
    1/3 cup milk
    1 (16-oz.) package powdered sugar
    1 teaspoon vanilla extract

    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.




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