Mississippi Mud Cupcakes

Ingredients for 1 servings:

• 85 g chocolate
• 60 g butter, soft
• 120 g brown sugar
• 2 eggs
• 120 g flour
• 1 tsp baking powder
• ½ tsp salt
• 60 g sour cream
• 1 tsp vanilla extract
• 60 g water, hot
• 60 g butter
• 1 ½ tbsp cocoa powder
• 3 tbsp milk
• 120 g powdered sugar
• 1 tsp vanilla extract
• 1 pack of marshmallows
• 80 g pecans

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 23 minutes; Total time approx. 1 hour 23 minutes

for 12 pieces

Melt the chocolate. Mix the softened butter with the brown sugar for about 2 minutes until well combined. Stir the eggs into the butter and sugar mixture and then immediately stir in the melted chocolate. In a second bowl, combine the flour with the baking powder and salt. Then gradually stir the flour mixture and the sour cream into the butter and sugar mixture. Once everything is well combined, mix the vanilla extract with the hot water and stir everything into the mixture. The batter should now have a nice, creamy consistency. Line a 12-hole muffin tin with paper cases and fill the cups evenly. Bake the muffins for about 18 minutes at 180°C (top/bottom heat). In the meantime, melt the butter, cocoa powder, and milk in a saucepan. Mix the powdered sugar with the vanilla extract and combine the mixture with the melted cocoa mixture until you have a nice, creamy chocolate. Let the cupcakes cool slightly and top with the marshmallows. If the marshmallows are large, simply cut them into pieces. Then place the filled cupcakes in the oven at 180°C (350°F) for about 5 minutes, until the marshmallows are lightly browned. Let the cupcakes cool briefly and then drizzle the prepared cocoa mixture over them. Lightly crush the pecans and sprinkle them on top. This recipe isn’t mine; it’s an American recipe translated into German.