Mississippi Mud Cupcakes

By CandyH

Ingredients

• ◾1 cup butter
• ◾4 ounces semisweet chocolate, chopped
• ◾1 3/4 cups sugar
• ◾4 large eggs
• ◾1 1/2 cups all-purpose flour
• ◾1/2 cup unsweetened cocoa
• ◾1/2 teaspoon kosher salt
• ◾1 teaspoon vanilla extract
• ◾Marshmallow Frosting (recipe follows)
• ◾Mud Icing (recipe follows)
• ◾1/2 cup toasted pecans
• Marshmallow Frosting
• ◾1 stick butter, softened
• ◾1 cup confectioners’ sugar◾1/2 cup butter, softened
• ◾3 tablespoons unsweetened cocoa powder
• ◾1/4 cup plus 1 tablespoon milk
• ◾2 cups powdered sugar
• ◾1/2 teaspoon vanilla extract
• Mud Icing
• ◾1/2 cup butter, softened
• ◾3 tablespoons unsweetened cocoa powder
• ◾1/4 cup plus 1 tablespoon milk
• ◾2 cups powdered sugar
• ◾1/2 teaspoon vanilla extract

Details

Adapted from spicysouthernkitchen.com

Preparation

Step 1

1.Preheat oven to 350°. Place cupcake liners in a muffin pan and lightly spray with cooking spray.
2.In a heavy-bottomed small saucepan, melt butter and chocolate over very low heat, stirring nonstop to prevent burning of the chocolate. Let cool slightly.
3.In a large bowl, combine sugar and eggs. Whisk together until smooth and light yellow, about 2 minutes.
4.In a medium bowl, whisk together flour, cocoa, and salt.
5.Slowly add chocolate mixture to egg mixture, stirring well. Mix in vanilla extract. Mix in flour mixture just until moistened.
6.Fill muffin cups about 3/4 full and bake for 20 to 25 minutes. Let cool.
7.Spread Marshmallow Frosting evenly over cupcakes. Top with Mud Icing and Pecans.

Marshmallow Frosting
1.Beat all ingredients using an electric mixer until smooth.

Mud Icing
1.Combine butter and cocoa powder in a mixing bowl and using an electric mixer, beat until smooth.
2.Mix in milk and gradually beat in sugar and vanilla extract.

Yield: approximately 15 cupcakes