Decadent Mississippi Mud Cupcakes
Indulge in these rich and gooey Decadent Mississippi Mud Cupcakes that are sure to satisfy any sweet tooth. Each cupcake is a delightful combination of chocolatey goodness and a toasted pecan crunch, finished with a layer of fluffy marshmallows. Perfect for gatherings, birthdays, or just a sweet treat for yourself, these cupcakes are not only delicious but also visually appealing. Serve them warm or at room temperature, and watch your friends and family devour them with delight!
15
Servings
300
Calories
11
Ingredients
Ingredients
Chopped pecans
1 cup (toasted)
Butter
1 cup (unsalted)
Semisweet chocolate
4 ounces (chopped)
Sugar
2 cups (granulated)
All-purpose flour
1.5 cups (sifted)
Unsweetened cocoa powder
0.5 cup (sifted)
Large eggs
4 (beaten)
Vanilla extract
1 teaspoon (pure)
Salt
0.75 teaspoon (to taste)
Miniature marshmallows
10.5 ounces (for topping)
Chocolate frosting
to drizzle (store-bought or homemade)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Spread chopped pecans in a single layer on a baking sheet and toast in the preheated oven for about 8-10 minutes until fragrant and lightly golden. Remove and let cool.
3
In a large microwave-safe bowl, combine 1 cup of butter and 4 ounces of chopped semisweet chocolate. Microwave on HIGH for 1 minute; stir, then continue to microwave in 30-second intervals until melted and smooth.
4
Whisk in 2 cups of sugar, 1.5 cups of all-purpose flour, 0.5 cup of unsweetened cocoa powder, 4 beaten eggs, 1 teaspoon of vanilla extract, and 0.75 teaspoon of salt until well combined.
5
Line a muffin tin with 24 paper liners and spoon the batter evenly into each cup, filling them about 2/3 full.
6
Bake the cupcakes for 20 minutes until puffed and set. Remove from the oven and immediately sprinkle 2 cups of miniature marshmallows over the top. Return to the oven for an additional 5 minutes or until the marshmallows are golden and slightly melted.
7
Let the cupcakes cool in the muffin pans for about 5 minutes before transferring them to a wire rack to cool completely.
8
Once cooled, drizzle the tops of the cupcakes with approximately 1 1/4 cups of chocolate frosting and sprinkle with the toasted pecans. Reserve any remaining frosting for later use.
9
To use the reserved frosting, microwave it for 15 seconds until warm, and enjoy over pound cake or ice cream.
Nutrition Information
14g
Fat
42g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Mississippi Mud Cupcakes?
They are a rich and gooey chocolate dessert featuring a toasted pecan crunch and a layer of fluffy marshmallows.
What is the baking temperature for this recipe?
The oven should be preheated to 350°F (175°C).
How long should I toast the pecans?
Toast the chopped pecans for 8-10 minutes until they are fragrant and lightly golden.
How do I melt the butter and chocolate?
Combine 1 cup of butter and 4 ounces of chopped semisweet chocolate in a microwave-safe bowl and microwave in 30-second intervals until smooth.
What type of chocolate should I use for the base?
The recipe calls for 4 ounces of chopped semisweet chocolate.
How much sugar is required for the batter?
You will need 2 cups of granulated sugar.
Should the flour and cocoa powder be sifted?
Yes, the recipe specifies using 1.5 cups of sifted all-purpose flour and 0.5 cup of sifted unsweetened cocoa powder.
How many eggs are used in this recipe?
The recipe requires 4 large eggs that have been beaten.
What type of vanilla extract is recommended?
Use 1 teaspoon of pure vanilla extract.
How much salt is included in the batter?
The recipe uses 0.75 teaspoon of salt.
How many cupcakes does this recipe make?
This recipe is designed to fill 24 paper liners in a muffin tin.
How full should I fill the cupcake liners?
Fill each cupcake liner about 2/3 full with batter.
How long is the initial baking time?
Bake the cupcakes for 20 minutes until they are puffed and set.
When do I add the marshmallows?
Immediately after the initial 20 minutes of baking, sprinkle the marshmallows over the top.
How many marshmallows are needed?
Use 10.5 ounces or approximately 2 cups of miniature marshmallows.
How long do the cupcakes bake with the marshmallows?
Return them to the oven for an additional 5 minutes until the marshmallows are golden and slightly melted.
How long should the cupcakes cool in the pan?
Let them cool in the muffin pans for about 5 minutes before moving them to a wire rack.
What is used for the final topping?
Drizzle the cooled cupcakes with chocolate frosting and sprinkle with toasted pecans.
How much chocolate frosting is used for the drizzle?
Approximately 1 1/4 cups of chocolate frosting are used.
Can I use store-bought frosting?
Yes, you can use either store-bought or homemade chocolate frosting.
How do I use the reserved frosting?
Microwave any remaining frosting for 15 seconds until warm and serve it over pound cake or ice cream.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There are 14 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 42 grams of carbohydrates.
How much protein is in a cupcake?
There are 3 grams of protein per serving.
Are these cupcakes suitable for special occasions?
Yes, they are perfect for gatherings, birthdays, or as a special sweet treat.
Should these be served warm or cold?
They can be served warm or at room temperature.
What is the total number of ingredients?
There are 11 main ingredients in this recipe.
Can I use salted butter?
The recipe specifies 1 cup of unsalted butter.
How many servings does the nutritional data represent?
The nutritional information is based on 15 servings.