Mississippi Mud Cupcakes – A Southern Chocolate Classic in Mini Form

When it comes to indulgent Southern desserts, Mississippi Mud Cake is a timeless classic. Rich chocolate cake layered with gooey marshmallows, chocolate frosting, and crunchy pecans has long been a crowd favorite. Today, we’re transforming that classic into bite-sized decadence with these Mississippi Mud Cupcakes.

These cupcakes combine the best of both worlds: the rich, fudgy flavor of the traditional cake and the convenience of individual portions. Each moist chocolate cupcake is topped with a soft marshmallow layer, finished with luscious chocolate ganache, and sprinkled with pecans for crunch. Perfect for birthdays, bake sales, or holiday dessert tables, these cupcakes deliver Southern comfort in every bite.

The Story Behind Mississippi Mud

The dessert is said to resemble the muddy banks of the Mississippi River – dark, rich, and a little messy. The original cake has been a beloved recipe in the South for decades, known for its gooey marshmallow and chocolate topping that melts together into perfection. By converting the recipe into cupcakes, you get the same irresistible flavors in a portable, party-friendly format.

Why You’ll Love These Cupcakes

• Rich and fudgy – deep chocolate flavor with moist texture.
• Gooey marshmallow topping – a sweet contrast to the dense cake.
• Decadent ganache drizzle – adds richness and shine.
• Crunchy pecans – balance the gooey sweetness with nutty texture.
• Crowd-friendly – perfect for gatherings, parties, or bake sales.

Ingredients

For the Cupcakes:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup buttermilk
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup hot water

For the Topping:

• 2 cups mini marshmallows
• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy cream
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
2. In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
3. Add melted butter, buttermilk, eggs, and vanilla. Mix until smooth.
4. Slowly stir in hot water – the batter will be thin, but that’s perfect.
5. Divide batter evenly among cupcake liners, filling each about 2/3 full.
6. Bake for 18–20 minutes, or until a toothpick comes out clean.
7. Remove cupcakes and immediately top each with mini marshmallows. Return to oven for 1–2 minutes until marshmallows puff slightly.
8. In a small saucepan, heat cream until just simmering. Pour over chocolate chips and stir until smooth.
9. Drizzle chocolate ganache over marshmallows and sprinkle with chopped pecans.
10. Let cool slightly before serving.

Tips for Success

• Use good-quality cocoa powder for richer chocolate flavor.
• Don’t overbake – cupcakes should remain moist and tender.
• Add extra marshmallows for a gooier topping.
• Toast pecans lightly before sprinkling for more depth of flavor.

Mississippi Mud Cupcakes

Rich chocolate cupcakes topped with gooey marshmallows, chocolate ganache, and crunchy pecans – a Southern classic reimagined in cupcake form.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 cupcakes

Course: Dessert

Cuisine: American, Southern

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter melted
• 1/2 cup buttermilk
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup hot water
• 2 cups mini marshmallows
• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy cream
• 1/2 cup pecans chopped

Equipment

• Mixing bowls
• Whisk
• Saucepan
• Muffin tin

Method

 

1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 liners.
2. Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
3. Add melted butter, buttermilk, eggs, and vanilla; mix until smooth.
4. Stir in hot water – batter will be thin.
5. Divide batter among liners, filling 2/3 full. Bake 18–20 minutes.
6. Top each cupcake with marshmallows, bake 1–2 minutes more.
7. Heat cream, pour over chocolate chips, stir until smooth.
8. Drizzle ganache over marshmallows and sprinkle pecans.

Notes

Toast pecans before adding for extra flavor. Cupcakes taste best the day they are made.

Serving Ideas

• Pair with coffee for a sweet afternoon pick-me-up.
• Serve at bake sales or school events for a nostalgic Southern treat.
• Dress them up with edible glitter or sprinkles for holidays.

Storage

• Store cupcakes at room temperature in an airtight container for up to 2 days.
• Refrigerate for up to 5 days (let them come to room temp before serving).
• Freeze unfrosted cupcakes for up to 2 months, then add topping fresh.

Final Thoughts

Mississippi Mud Cupcakes are the perfect mix of tradition and convenience. With their rich chocolate base, gooey marshmallows, silky ganache, and crunchy pecans, they deliver layers of texture and flavor in every bite. These Southern-inspired cupcakes are sure to be a hit at any table.