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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 15 |
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Easy, great presentation and tastes good too! Adapted from Southern Living magazine. 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 1/2 ounce) bag miniature marshmallows |
chocolate frosting |
Directions:
1. Place pecans in a single layer on a baking sheet.
2. Bake at 350° for 8-10 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.
6. 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.
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