Mississippi Mud Cupcakes

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 15
• 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

Recipe

• 1 place pecans in a single layer on a baking sheet.
• 2 bake at 350° for 8-10 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.
• 6 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.