Mississippi Mud Cupcakes
Named after the banks of the mighty Mississippi River! These intensely chocolatey cupcakes feature fudgy cake, gooey melted marshmallow, rich chocolate frosting, and crunchy Delta pecans. Pure Southern indulgence in every bite.
Equipment Needed
Instructions
Toast the pecans: Spread pecans on a baking sheet and toast at 350°F for 5-7 minutes until fragrant and slightly darkened. Let cool, then roughly chop. Set aside.
Preheat and prepare: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
Cream butter and sugar: In a large bowl, beat softened butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract.
Combine wet and dry: Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with flour. Mix on low speed just until combined. Carefully stir in the hot coffee - the batter will be thin.
Bake the cupcakes: Divide batter evenly among the prepared cups, filling each about 2/3 full. Bake for 18-20 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Add the marshmallows: Immediately after removing cupcakes from the oven, top each hot cupcake with a handful of mini marshmallows (about 8-10 per cupcake). Return to the oven for 2-3 minutes, just until marshmallows puff up and start to melt together. Watch carefully - they can brown quickly!
Cool slightly: Let cupcakes cool in the pan for 10 minutes, then carefully transfer to a wire rack. Let cool for another 20 minutes before frosting - the marshmallows should be set but still gooey inside.
Make the fudge frosting: In a medium saucepan, melt butter over medium heat. Whisk in cocoa powder until smooth. Remove from heat and add powdered sugar alternately with milk, whisking until smooth. Stir in vanilla. The frosting should be pourable but thick - like warm fudge sauce.
Frost and garnish: While the frosting is still warm and pourable, spoon it generously over each marshmallow-topped cupcake, letting it drip down the sides. Immediately sprinkle with toasted pecans before the frosting sets. Let cool completely before serving.
💡 Pro Tips & Variations
- Use Mississippi Delta pecans if you can source them. The Mississippi Delta is one of the premier pecan-growing regions in America.
- For extra fudginess: Underbake the cupcakes slightly (toothpick should come out with moist crumbs, not clean).
- Make the frosting last: It needs to be warm and pourable when you top the cupcakes. If it thickens, gently rewarm over low heat.
- Don't skip the coffee: It intensifies the chocolate flavor without making the cupcakes taste like coffee.
- Marshmallow alternatives: For a twist, try using marshmallow fluff spread on top before adding the frosting.
- Storage: Best eaten within 24 hours while marshmallows are still gooey. Store at room temperature.