Description
These Mississippi Mud Cupcakes bring all the classic flavors of the famous dessert into a fun and individual serving! With rich chocolatey cupcakes topped with gooey marshmallows and a chocolatey glaze, these treats are perfect for any occasion. A little piece of indulgence in every bite!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup boiling water
- 1/2 cup mini marshmallows (for topping)
- 1/2 cup chocolate chips (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine the flour, cocoa powder, and baking soda.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then add the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- Stir in the boiling water until the batter is smooth.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, top each cupcake with a handful of mini marshmallows and chocolate chips.
- Serve and enjoy!
Notes
- For an extra indulgent touch, you can drizzle melted chocolate over the marshmallows before serving.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- These cupcakes can also be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes