Mississippi Mud Cupcakes

Health score
51%
Mississippi Mud Cupcakes
80 min.
1
3905kcal

Suggestions


Indulge your sweet tooth with these decadent Mississippi Mud Cupcakes, a delightful twist on the classic dessert that will leave you craving more. With a rich chocolate base, these cupcakes are a chocolate lover's dream come true. Each bite is a harmonious blend of flavors, featuring the deep, luscious taste of semisweet chocolate and the nutty crunch of roasted glazed pecans. The addition of sour cream ensures a moist and tender crumb, making these cupcakes irresistibly soft and fluffy.

Perfect for any occasion, whether it's a birthday celebration, a cozy gathering with friends, or simply a treat for yourself, these cupcakes are sure to impress. The process of making them is just as enjoyable as eating them; from beating the butter until fluffy to the delightful aroma that fills your kitchen as they bake, every step is a celebration of baking. And let’s not forget the crowning glory—a swirl of marshmallow frosting that adds a light, airy sweetness, perfectly complementing the rich chocolate flavor.

So, roll up your sleeves and get ready to create a batch of these mouthwatering Mississippi Mud Cupcakes. With a health score of 51, they may be a bit indulgent, but every bite is worth it. Treat yourself to a little slice of heaven today!

Ingredients

  • oz bittersweet chocolate divided finely chopped
  • 0.8 teaspoon baking soda 
  • 0.3 cup butter softened
  • large eggs 
  • cup flour all-purpose
  • 12  peanut butter cups 
  • 0.3 cup pecans 
  • 0.3 teaspoon salt 
  • 0.5 cup cream sour
  • 0.7 cup sugar 
  • 0.3 cup cocoa powder unsweetened

Equipment

  • frying pan
  • oven
  • wire rack
  • hand mixer
  • muffin tray

Directions

  1. Preheat oven to 35
  2. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
  3. Add eggs, 1 at a time, beating just until blended.
  4. Combine flour, cocoa, and salt. Stir together sour cream and baking soda.
  5. Add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in half of chopped chocolate.
  6. Place paper baking cups in a 12-cup muffin pan, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
  7. Bake at 350 for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.
  8. Remove from pan to a wire rack, and cool completely (about 30 minutes).
  9. Pipe Marshmallow Frosting onto cupcakes; sprinkle with pecans and remaining chopped chocolate.

Nutrition Facts

Calories3905kcal
Protein6.48%
Fat51.22%
Carbs42.3%

Properties

Glycemic Index
205.09
Glycemic Load
162.27
Inflammation Score
-10
Nutrition Score
66.789999692336%

Flavonoids

Cyanidin
3.9mg
Delphinidin
2.65mg
Catechin
21.21mg
Epigallocatechin
2.05mg
Epicatechin
56.61mg
Epigallocatechin 3-gallate
0.84mg
Quercetin
2.87mg

Nutrients percent of daily need

Calories:3905.16kcal
195.26%
Fat:230.59g
354.75%
Saturated Fat:105.2g
657.51%
Carbohydrates:428.39g
142.79%
Net Carbohydrates:394.5g
143.45%
Sugar:277.6g
308.45%
Cholesterol:621.58mg
207.19%
Sodium:2815.83mg
122.43%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:177.74mg
59.25%
Protein:65.66g
131.32%
Manganese:5.14mg
256.87%
Copper:3.71mg
185.49%
Magnesium:565.6mg
141.4%
Selenium:96.76µg
138.22%
Phosphorus:1372.89mg
137.29%
Fiber:33.89g
135.54%
Iron:22.26mg
123.65%
Vitamin B1:1.67mg
111.53%
Folate:404.09µg
101.02%
Vitamin B2:1.72mg
100.89%
Vitamin B3:18.75mg
93.77%
Zinc:11.84mg
78.95%
Potassium:2363.83mg
67.54%
Vitamin A:3338.65IU
66.77%
Calcium:502.31mg
50.23%
Vitamin B5:4.54mg
45.41%
Vitamin B12:1.99µg
33.24%
Vitamin E:4.83mg
32.2%
Vitamin B6:0.63mg
31.36%
Vitamin K:21.93µg
20.89%
Vitamin D:2µg
13.33%
Vitamin C:2.05mg
2.48%
Source:My Recipes