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Mississippi Mud Cupcakes

Fudgy chocolate cupcakes topped with gooey marshmallows, rich chocolate glaze, and crunchy pecans for a decadent Southern treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter melted
  • 2 eggs large
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 0.5 cup boiling water
  • 1.5 cups mini marshmallows
  • 0.5 cup pecans chopped, optional
Chocolate Glaze
  • 0.5 cup unsalted butter
  • 0.25 cup unsweetened cocoa powder
  • 0.25 cup milk
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Cupcake pan with liners
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C) and line cupcake pan with liners.
  2. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a bowl.
  3. In another bowl, whisk melted butter, eggs, milk, and vanilla.
  4. Combine wet and dry ingredients, then stir in boiling water until smooth.
  5. Fill liners 2/3 full and bake 18–20 minutes until set.
  6. Top cupcakes with mini marshmallows and return to oven for 2 minutes.
  7. Make glaze: melt butter, add cocoa and milk, whisk in powdered sugar and vanilla.
  8. Drizzle glaze over cupcakes and sprinkle with pecans.

Notes

Cupcakes taste best slightly warm. Store in an airtight container up to 3 days.