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Mississippi Mud Cupcakes with Marshmallow Frosting

Mississippi Mud Cupcakes

Mississippi Mud Cake is a bit of a nod to the Mississippi River.

Mississippi Mud Cupcakes

This cake is extra dark and chocolaty with toasted pecans and chocolate chips baked inside; sort of like the murky waters of the Mississippi River.

Mississippi Mud Cupcakes

The story is that after the World War II era women were on the hunt for desserts that could be made with readily available pantry ingredients and did not require any special equipment or cooking tools.

Mississippi Mud Cupcakes

There have been so many adaptations of this indulgent dessert, from pies to cakes and brownies too! These Mississippi Mud Cupcakes will surely feed your chocolate craving!

Mississippi Mud Cupcakes

The process of making the marshmallow frosting can be a little tricky, just due to timing. If you have a helper that would be great but not impossible to do on your own like I did.

Mississippi Mud Cupcakes

Looking for more recipes like this one? Try Chocolate Cupcakes with Caramel-Espresso Frosting Buttercream, Chocolate Cream Cupcakes and Old-Fashioned Chocolate Cupcakes with Glossy Chocolate Icing. Feel free to follow me on social media: Facebook, Instagram, and Pinterest.

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Adapted from Vintage Cakes by Julie Richardson

Mississippi Mud Cupcakes

Mississippi Mud Cupcakes

Yield: 24 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 35 minutes

Rich, dark chocolate cupcakes with pecans baked inside, topped with marshmallow frosting.



  • 2 12-Cupcake Pan
  • Candy Thermometer
  • Stand Mixer


  • 1 cup hot coffee
  • ¾ cup Dutch-processed cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 1 cup toasted chopped pecans
  • 1 cup semisweet chocolate chips
  • 2 eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • ½ cup canola oil
  • 2 teaspoons vanilla extract
  • 1 cup granulated sugar
  • ¼ teaspoon cream of tartar
  • ½ cup water
  • 4 egg whites
  • 1/8 teaspoon fine sea salt
  • 2 teaspoons vanilla extract


  • 1 cup granulated sugar
  • ¼ teaspoon cream of tartar
  • 1/2 cup water
  • 4 egg whites
  • 1/8 teaspoon fine sea salt
  • 2 teaspoons vanilla extract



  1. Prepare 2 12-capacity cupcake pans with cupcake liners and set aside.
  2. Position an oven rack in the center of the oven and heat to 350 degrees.
  3. In a small bowl, whisk the hot coffee and cocoa powder together until smooth. Set aside to cool, about 10 to 15 minutes.
  4. In a large bowl, sift together the flour, sugar, baking powder, salt and baking soda and whisk to combine. Stir in the pecans and chocolate chips.
  5. In a separate bowl, whisk together the eggs, buttermilk, oil, vanilla and cooled cocoa-coffee mixture. Add the wet ingredients to the dry ingredients and stir by hand with a rubber until just combined. Be sure not to over mix or the cupcakes will be unevenly domed on top. Pour the batter evenly among the prepared cupcake pans, filling each cup about three-quarters full. Bake cupcakes for about 15-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Cool the cupcakes in their pan on a wire rack for 10 minutes, then invert onto the wire rack to cool completely.


  1. In a small saucepan with a tight fitting lid, add the sugar, cream of tartar and water and stir to combine. Heat the saucepan uncovered on medium heat until the mixture comes to a boil, then cover the saucepan and continue to cook for 2 minutes. Covering the pan helps the steam wash down the sides of the pan which helps prevent sugar crystals from forming. Remove the lid from the pan and attach a candy thermometer to the saucepan. Allow the mixture to boil until the temperature reaches 242 degrees. 
  2. While the sugar syrup is heating, combine the egg whites with the salt in the bowl of a stand mixer fitted with the whisk attachment beat on low speed, gradually increasing the speed to medium-high. Beat the egg whites until soft peaks form. Carefully watch your timing at this point. If your syrup is close to reaching 242 degrees, continue to whip the whites to firm peaks. If the syrup is not warm enough yet, let the whites wait at the soft-peak stage before whipping them to firm peaks as the syrup reaches the desired temperature.
  3. Once the sugar syrup has reached 242 degrees and the egg whites whipped to firm peaks, turn on the mixer to medium-high speed and slowly pour the sugar syrup down the sides of the mixer bowl carefully, making sure not to touch the whisk attachment with the syrup. Continue to whip until the frosting becomes thick and holds stiff peaks, about 5 minutes. Add the vanilla extract whip to combine. Use frosting immediately.


Unfrosted cupcakes can be stored at room temperature sealed in an air tight container for 3 days.

Frosted cupcakes should be consumed the same day they are frosted.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 18gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 24mgSodium: 332mgCarbohydrates: 69gFiber: 2gSugar: 53gProtein: 6g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

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Tuesday 11th of April 2023

Amazing! I made these today and they are perfection. A little bit messy since the marshmallow stays soft and I'm used to marshmallow that sets up. Delicious though!


Wednesday 12th of April 2023

Thank you! I'm so glad you enjoyed them!

stephanie @iamafoodblog

Thursday 7th of September 2017

the frosting on these cupcakes is perfection!


Thursday 7th of September 2017

Thank you! Marshmallow frosting is the best! :)


Thursday 7th of September 2017

These cupcakes look so incredibly good!!


Thursday 7th of September 2017

Thank you!!! :)

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