Mississippi Mud Cupcakes

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Easy, great presentation and tastes good too! Adapted from southern living magazine.

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Steps

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Place pecans in a single layer on a baking sheet.

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Bake at 350 for 8-10 minutes or until toasted.

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Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at high 1 minute or until melted and smooth , stirring every 30 seconds.

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Whisk sugar and next 5 ingredients into chocolate mixture.

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Spoon batter evenly into 24 paper-lined muffin cups.

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Bake at 350 for 20 minutes or until puffed.

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Sprinkle evenly with 2 cups miniature marshmallows , and bake 5 more minutes or until golden.

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Remove from oven , and cool cupcakes in muffin pans 5 minutes.

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Remove cupcakes from pans , and place on wire rack.

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Drizzle warm cakes evenly with 1 1 / 4 cups chocolate frosting , and sprinkle with toasted pecans.

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Reserve remaining 3 / 4 cup frosting for another use.

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Ingredients

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pecans, butter, semisweet chocolate, sugar, all-purpose flour, unsweetened cocoa, eggs, vanilla extract, salt, miniature marshmallows, chocolate frosting