Mississippi Mud Cupcakes

Health score
1%
Mississippi Mud Cupcakes
55 min.
15
440kcal

Suggestions


If you’re looking for a dessert that will truly impress, look no further than these delectable Mississippi Mud Cupcakes. Inspired by the classic Mississippi Mud Pie, these cupcakes bring all the rich, chocolatey goodness we love into a convenient and shareable form, perfect for any occasion. With their moist chocolate base, gooey marshmallows, and irresistible toasted pecans, they offer a delightful blend of textures and flavors in every bite.

The creation of these cupcakes is not only a treat for your taste buds but also a fun baking adventure. It starts with a luxurious mixture of butter and semisweet chocolate melted to perfection, which forms the decadent foundation for our cupcakes. The addition of cocoa powder ensures a deep, rich chocolate flavor, while the fluffy miniature marshmallows create a delightful contrast, becoming beautifully golden as they bake.

With 15 servings in just under an hour, these cupcakes are ideal for gatherings, celebrations, or simply a sweet evening at home. Topped with a warm drizzle of chocolaty frosting and a sprinkle of toasted pecans, they are the kind of dessert that will have everyone reaching for seconds. So, roll up your sleeves, gather your ingredients, and let’s bring a piece of Mississippi to your kitchen with these mouthwatering Mud Cupcakes!

Ingredients

  • cup butter 
  • large eggs 
  • 1.5 cups flour all-purpose
  • 10.5 oz marshmallows miniature
  • cup pecans chopped
  • 0.8 teaspoon salt 
  • ounces bittersweet chocolate chopped
  • cups sugar 
  • 0.5 cup cocoa powder unsweetened
  • teaspoon vanilla extract 

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • wire rack
  • microwave
  • muffin liners

Directions

  1. Place pecans in a single layer on a baking sheet.
  2. Bake at 350 for 8 to 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.
  6. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden.
  7. Remove from oven, and cool cupcakes in muffin pans 5 minutes.
  8. Remove cupcakes from pans, and place on wire rack.
  9. 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.

Nutrition Facts

Calories440kcal
Protein4.5%
Fat43.9%
Carbs51.6%

Properties

Glycemic Index
17.71
Glycemic Load
35.3
Inflammation Score
-4
Nutrition Score
7.7495652272002%

Flavonoids

Cyanidin
0.78mg
Delphinidin
0.53mg
Catechin
2.38mg
Epigallocatechin
0.41mg
Epicatechin
5.69mg
Epigallocatechin 3-gallate
0.17mg
Quercetin
0.29mg

Nutrients percent of daily need

Calories:440.13kcal
22.01%
Fat:22.31g
34.32%
Saturated Fat:10.57g
66.08%
Carbohydrates:59g
19.67%
Net Carbohydrates:56.28g
20.47%
Sugar:41.28g
45.87%
Cholesterol:82.59mg
27.53%
Sodium:250.29mg
10.88%
Alcohol:0.09g
100%
Alcohol %:0.11%
100%
Caffeine:13.09mg
4.36%
Protein:5.15g
10.3%
Manganese:0.63mg
31.49%
Copper:0.34mg
16.96%
Selenium:10.3µg
14.72%
Fiber:2.72g
10.88%
Iron:1.94mg
10.76%
Phosphorus:105.96mg
10.6%
Vitamin B1:0.16mg
10.47%
Magnesium:41.49mg
10.37%
Vitamin A:458.03IU
9.16%
Vitamin B2:0.15mg
9.02%
Folate:32.31µg
8.08%
Zinc:1.01mg
6.73%
Vitamin B3:0.98mg
4.91%
Potassium:153.58mg
4.39%
Vitamin E:0.65mg
4.32%
Vitamin B5:0.37mg
3.7%
Calcium:27.38mg
2.74%
Vitamin B12:0.16µg
2.63%
Vitamin B6:0.05mg
2.52%
Vitamin K:2.01µg
1.91%
Vitamin D:0.27µg
1.78%
Source:My Recipes