A New Use For Marshmallow Fluff
I wanted to find a mini-cupcake that would travel well and not be a big mess after sitting for an hour or two. These have a great chocolaty flavor and will hold up well if left at room temperature. What makes these different and better than just a plain chocolate cupcake is the marshmallow fluff. Adding it to the frosting not only gives them a great taste, but keeps the frosting in place much better than butter or cream cheese alone. We had fun frosting these and they turned out pretty cute.
Southern Living 2012Print
Mississippi Mud Cupcakes
- Category: Dessert
- 1/3 cup butter, softened
- 2/3 cup sugar
- 2 eggs
- 1 cup flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup light sour cream
- 3/4 teaspoon baking soda
- 4 ounces semisweet chocolate, chopped
- 1/3 cup toasted pecan pieces
- 4 ounces light cream cheese
- 1/4 cup butter, sightly softened
- 7 ounces marshmallow fluff
- 2 teaspoons vanilla
- 2 1/2 cups powdered sugar
- Preheat oven to 350. Place paper baking cups into muffin pan and coat with cooking spray.
- Beat butter at medium speed until fluffy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating just until blended.
- Combine flour, cocoa, and salt. Stir together sour cream and baking soda. Add flour mixture to butter mixture alternately with sour cream mixture. Beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1/2 of chopped chocolate and nuts if desired.
- Spoon batter into a 12 cup muffin tin or 50 mini-muffins with paper liners, filing 2/3s full.
- Bake for 10 minutes for mini, 18-20 minutes if regular or until a wooden toothpick inserted in center comes out clean. Remove from pan to a wire rack and cool completely.
- Beat cream cheese, slightly softened butter, marshmallow creme and vanilla with an electric mixer until creamy. Gradually add powdered sugar , beating until smooth. Pipe marshmallow frosting on to cupcakes and sprinkle with chocolate. Add pecans to top. If your butter is too soft it makes the frosting harder to work with. Refrigerate to set frosting.
- Southern Living 2012