Mississippi Mud Cupcakes
Indulge in rich, chocolatey decadence with these Mississippi Mud Cupcakes, a dessert that combines gooey marshmallow, luscious cocoa frosting, and crunchy pecans for a show-stopping treat. Perfectly moist chocolate cupcakes serve as the base, elegantly topped with a layer of melted mini marshmallows and drizzled with silky homemade frosting made from unsweetened cocoa, butter, and a touch of vanilla. A sprinkle of chopped pecans adds the perfect balance of texture and flavor. These cupcakes are easy to make, taking just 20 minutes of prep and 18 minutes in the oven, making them an ideal choice for special occasions or anytime indulgence. Each bite is reminiscent of a classic Mississippi Mud Pie, but in an on-the-go, cupcake form. Perfect for chocolate lovers, this recipe ensures a dessert experience that's as beautiful as it is delicious! Keywords: Mississippi Mud Cupcakes, chocolate dessert, easy cupcake recipe, marshmallow frosting, decadent chocolate treat.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 large eggs
- 0.5 cup milk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup boiling water
- 1.5 cups mini marshmallows
- 0.5 cup unsalted butter
- 0.25 cup unsweetened cocoa powder (for frosting)
- 1.75 cups powdered sugar
- 3 tablespoons milk (for frosting)
- 0.5 teaspoon vanilla extract (for frosting)
- 0.5 cup chopped pecans
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup cupcake tin with paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well-combined.
Carefully stir in the boiling water. The batter will be thin—this is normal.
Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and immediately sprinkle the tops with mini marshmallows (covering each cupcake). Return the cupcakes to the oven for 2 minutes to slightly melt the marshmallows.
Remove the cupcakes and allow them to cool in the tin while preparing the frosting.
To make the frosting, melt the butter in a small saucepan over medium heat. Whisk in the cocoa powder until smooth, then remove from heat.
Gradually stir in the powdered sugar and milk, alternating between the two, until the mixture reaches a spreadable consistency.
Add the vanilla extract and whisk until smooth.
Spoon or drizzle the frosting over the marshmallow layer on each cupcake.
Sprinkle chopped pecans over the frosted cupcakes for a finishing touch.
Allow the cupcakes to cool completely before serving.
Nutrition Facts
Calories |
397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 160 mg | 7% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 39.1 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 213 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
