Mississippi Mud Cupcakes

• 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

1. Place pecans in a single layer on a baking sheet.
2. Bake at 350u0b0 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 350u0b0 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.

pecans, butter, semisweet chocolate, sugar, flour, unsweetened cocoa, eggs, vanilla, salt, marshmallows, chocolate frosting

Taken from www.food.com/recipe/mississippi-mud-cupcakes-244935 (may not work)