MISSISSIPPI MUD CUPCAKES

Mississippi Mud Cupcakes image

Provided by Sharon123

Categories Dessert

Time 55m

Yield 15 serving(s)

Number Of Ingredients 11

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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 1/2 ounce) bag miniature marshmallows
chocolate frosting

Steps:

Place pecans in a single layer on a baking sheet.
Bake at 350° for 8-10 minutes or until toasted.
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.
Whisk sugar and next 5 ingredients into chocolate mixture. Spoon batter evenly into 24 paper-lined muffin cups.
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.

Nutrition Facts : Calories 435.7, Fat 23.4, SaturatedFat 11.4, Cholesterol 82.1, Sodium 262.1, Carbohydrate 57.5, Fiber 3.3, Sugar 38.6, Protein 5.7