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Mississippi Mud Cupcakes

Rich chocolate cupcakes topped with gooey marshmallows, chocolate ganache, and crunchy pecans – a Southern classic reimagined in cupcake form.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.