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MISSISSIPPI MUD CUPCAKES |
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| Ingredients: |
1/3 c softened butter
2/3 c sugar
2 large eggs
1 c all purpose flour
1/3 c unsweetened cocoa
1/4 t salt
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1/2 c sour cream
3/4 t baking soda
6 oz. Semisweet chocolate baking bar, finely chopped
12 paper baking cups
Pam
Marshmallow frosting
1/2 c glazed pecan pieces
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| Procedures: |
Preheat to 350o.
Beat butter till fluffy. Gradually add sugar. Beat well. Add eggs, one at a time. Beat till just blended.
Combine flour, cocoa, and salt. Stir together sour cream and baking soda.
Add flour mixture to butter mixture alternately with sour cream. Begin and end with flour. Beat on low till just blended after each addition. Stir in 4 oz chopped chocolate.
Put paper cups into muffin tin. Spray with pam. Fill cups 2/3 full.
Bake 18 to 20 min or until toothpick inserted into center comes out clean. Cool 30 min.
Ice with marshmallow frosting. Sprinkle with pecans and remaining chopped chocolate.
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| Notes: |
2012-10-01: For our 1st batch, all 4 ounces of the chopped chocolate were added to the batter instead of 1/2, as called for. 2 more ounces were added to the frosting.
2012-09-21: Added to our cookbook
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12/05/2014
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