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Mississippi Mud Cupcakes Recipe (Decadent and Easy!)

Mississippi Mud Cupcakes

If you’re looking for a decadent dessert that combines chocolatey goodness with a delightful crunch, look no further than these irresistible Mississippi Mud Cupcakes. Inspired by the classic Mississippi mud pie, these cupcakes bring together rich chocolate, fluffy marshmallows, and crunchy pecans, all topped with a luscious layer of chocolate frosting. Perfect for birthdays, celebrations, or just a sweet treat on any day, these cupcakes will satisfy your cravings and impress your friends and family.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
For the Topping
  • 1 cup mini marshmallows
  • 1/2 cup chopped pecans
  • 1/2 cup chocolate frosting store-bought or homemade

Equipment

  • Muffin Tin
  • Cupcake liners
  • Mixing Bowls
  • Whisk or electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Wire rack for cooling
  • Toothpick (for testing doneness)

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Prepare your muffin tin by lining it with cupcake liners.
  2. Step 2: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Step 3: In a separate bowl, combine the melted butter, eggs, vanilla extract, and buttermilk. Whisk until smooth.
  4. Step 4: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
  5. Step 5: Fill each cupcake liner about two-thirds full with the batter.
  6. Step 6: Bake for 18-20 minutes. Insert a toothpick into the center to test for doneness; it should come out clean or with a few moist crumbs.
  7. Step 7: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Step 8: Once cooled, frost the cupcakes with chocolate frosting and top with mini marshmallows and chopped pecans.
  9. Step 9: Serve and enjoy your Mississippi Mud Cupcakes!

Notes

Store your cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them, but allow them to come to room temperature before serving.