Mississippi Mud Cupcakes

These Mississippi Mud Cupcakes feature a rich, brownie-like chocolate base topped with gooey toasted marshmallows and a glossy chocolate ganache glaze.

Why This Recipe Works:

• Blooming the cocoa powder in hot coffee dissolves the solids and intensifies the chocolate flavor on a molecular level.
• Adding the marshmallows at the very end of the bake cycle prevents them from dissolving into the wet batter.
• Using a brownie-like batter provides the structural integrity needed to support the heavy marshmallow and ganache toppings.

I still remember the sticky, sweet disaster of my first baking attempt in my tiny college apartment. I tried to frost a warm cake with a dull butter knife, and the whole thing tore into a sad, crumbly heap of chocolate.

It was a total mess.

Most Mississippi mud recipes fail because they try to pile heavy marshmallows onto a delicate, airy cake base that simply collapses under the weight. When you bake marshmallows directly on top of standard batter, the moisture in the batter dissolves the sugar matrix of the marshmallow, leaving you with a sticky, hollow cavern instead of a gooey topping. I tested this with three different cocoa powders, and the cheap supermarket brand made the cupcakes taste like cardboard while drying out the crumb completely.

The fix is surprisingly simple.

We use a dense, fudge-style chocolate base that mimics a brownie, and we only add the marshmallows during the last three minutes of baking. This allows the marshmallows to puff and toast beautifully without liquefying into the batter, while a splash of hot coffee blooms the cocoa powder to unleash its deepest, most intense chocolate flavor. If you love this marshmallow and chocolate combination, you might also enjoy our S'mores Chocolate Cupcakes for your next gathering.

You do not need any fancy stand mixers for this recipe, just a sturdy whisk and a bowl.

Mississippi Mud Cupcakes

• Publisher Storied Skillet
• Cuisine American
• Category Dessert, Cupcakes
• Prep Time 15 minutes
• Cook Time 18 minutes
• Servings 12
• Calories 310 calories
• Rating 4.8 5391
• Tags chocolate cupcakes, marshmallow cupcakes, mississippi mud, easy dessert

Ingredients

• 1 cup (125g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (42g) unsweetened Dutch-process cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp Diamond Crystal kosher salt
• 1 large egg, room temperature
• 1/2 cup (120ml) whole milk
• 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) hot brewed coffee
• 1 1/2 cups mini marshmallows
• 1/2 cup chopped pecans, toasted
• 1 cup semi-sweet chocolate chips (for the glaze)
• 1/2 cup heavy cream (for the glaze)

Directions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and kosher salt in a large bowl until no lumps remain.
3. Add the egg, milk, and vegetable oil to the dry ingredients, whisking until the mixture is smooth and thick.
4. Slowly pour in the hot coffee, whisking constantly to prevent cooking the egg; the batter will be very thin and runny.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 15 minutes, then carefully remove the tin from the oven and immediately press 5 to 6 mini marshmallows and a sprinkle of toasted pecans onto the top of each cupcake.
7. Return the tin to the oven for an additional 3 minutes, or until the marshmallows are puffed and lightly golden brown.
8. Let the cupcakes cool completely in the tin on a wire rack.
9. Make the glaze by heating the heavy cream until simmering, pouring it over the chocolate chips, letting it sit for 2 minutes, and then whisking until smooth.
10. Drizzle the warm glaze over the cooled cupcakes before serving.

Notes

• I highly recommend using Diamond Crystal kosher salt; if you only have standard table salt, cut the measurement in half to avoid an overly salty batter.
• Dutch-process cocoa powder is treated with an alkalizing agent to neutralize its natural acidity, which is crucial here because we rely on baking powder for the primary rise rather than acid-reactive baking soda.
• Do not leave the marshmallows in the oven for more than three minutes, or they will completely melt, lose their shape, and burn into a bitter, sticky crust.
• After a day in the fridge, the marshmallows will lose some of their pillowy softness and become slightly chewy, so it is best to store them at room temperature in an airtight container.

What to Serve with Mississippi Mud Cupcakes

These decadent cupcakes are incredibly rich, so pairing them with the right beverage or side can help balance the deep chocolate flavors.

• A tall glass of ice-cold whole milk to cut through the intense chocolate richness.
• A scoop of vanilla bean ice cream on the side for a classic warm-and-cold contrast.
• A fresh espresso shot or a hot cup of black coffee to complement the bloomed cocoa notes.
• A handful of fresh raspberries or strawberries to add a bright, acidic pop.

How to Store and Reheat Your Cupcakes

Keep them on the counter.

Store these cupcakes in an airtight container at room temperature for up to three days. Do not refrigerate them unless your kitchen is exceptionally hot, as the cold air dries out the crumb and turns the marshmallows rubbery.

If you want that fresh-out-of-the-oven experience, pop a cupcake in the microwave for exactly eight seconds. This softens the marshmallow and makes the ganache beautifully glossy again.

Easy Ingredient Substitutes to Try

If you need to adapt this recipe for dietary needs or pantry limitations, here are a few simple swaps:

1. Coffee Substitute: If you want to avoid caffeine, use hot water or decaf coffee instead of regular brewed coffee.
2. Pecan Substitute: Swap the pecans for toasted walnuts, or omit them entirely for a nut-free version.
3. Glaze Alternative: Instead of a heavy buttercream, we drape these in a glossy glaze similar to our Homemade Chocolate Ganache to keep them incredibly decadent. However, if you prefer a traditional frosting instead of ganache, you can whip up a batch of our Oreo Buttercream Frosting to pipe on top.
4. Marshmallow Alternative: If you do not have mini marshmallows, cut large marshmallows into quarters using clean kitchen shears.

These cupcakes are pure comfort food, bringing back all the nostalgia of campfire treats with a sophisticated, bakery-style upgrade. I hope they bring a little bit of sweet, messy joy to your kitchen this week!