This months theme for Cupcake Hero is marshmallow. You could use marshmallows or marshmallow fluff, either in the batter, topping, or icing. This cake is my son, Blake's, favorite cake. He asks for this cake for his birthday. My one favorite thing to make is marshmallows. I make them for every occasion that I can. There is just something about sticking the white fluff in the fridge overnight, and then when you go to cut them, that they really did turn into marshmallows that makes me giddy!
This recipe normally makes a 9x13 inch cake, and you leave it in the pan, so you can pour the icing on while it is warm...I had a little trouble with that on these cupcakes. So, I waited until they cooled before I iced them.
Mississippi Mud Cupcakes:
1 cup butter or margarine
1/2 cup cocoa
2 cups sugar
4 large eggs, lightly beaten
1 1/2 all-purpose flour
Dash of salt
1 tsp. vanilla
1 1/2 cups chopped pecan
4 cups miniature marshmallows**
**Again, I made marshmallows and cut them into 1/2 inch squares
1 (16oz.) package powdered sugar
1/2 cup milk
1/3 cup cocoa
1/4 cup butter or margarine, softened
Combine butter and coca in a medium saucepan. cook over medium heat until butter melts. Remove from heat; transfer to a large mixing bowl. Add sugar and eggs; beat at medium speed with an electric mixer until blended. Add flour, salt, and vanilla; beat until blended. Stir in pecans. Spoon batter into greased 9x13 inch pan, or a cupcake pan lined with cupcake liners.
Bake at 350 degrees for 35 minutes for the cake, or about 15 minutes for cupcakes. Remove from oven and sprinkle marshmallows over hot cake, or top cupcake with marshmallows. If making the cake, immediately spread frosting over marshmallows. If making cupcakes, I would let the cupcakes and marshmallows cool before frosting.
This recipe made 2 dozen cupcakes.
To make the chocolate frosting:
Combine all ingredients in a large bowl; beat at medium speed until smooth, adding an additional tablespoon of milk if frosting is too stiff.
Makes 2 cups.