Mississippi Mud Cupcakes

Ingredients

• 1  cup  chopped pecans
• 1  cup  butter
• 4  ounces  semisweet chocolate, chopped
• 2  cups  sugar
• 1 1/2  cups  all-purpose flour
• 1/2  cup  unsweetened cocoa
• 4  large eggs
• 1  teaspoon  vanilla extract
• 3/4  teaspoon  salt
• 1  (10.5-oz.) bag miniature marshmallows
• Chocolate Frosting

Preparation

1. Place pecans in a single layer on a baking sheet.
2. Bake at 350° for 8 to 10 minutes or until toasted.
3. 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.
4. Whisk sugar and next 5 ingredients into chocolate mixture. Spoon batter evenly into 24 paper-lined muffin cups.
5. Bake at 350° for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use.
Note: To serve remaining Chocolate Frosting over pound cake or ice cream, microwave reserved 3/4 cup Chocolate Frosting in a medium-size microwave-safe glass bowl at HIGH 15 seconds or until warm.

I got this recipe off MY RECIPE SITE!!! Do these look yummy or what perfect to take to a campfire dinner for dessert...I am so surprising my hubby with these for when he gets home from work...

I am joining HOOSIER HOMEMADE FOR CUPCAKE TUESDAY be sure and check out all the other great cupcakes!!!!