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"Are they a brownie or are they a cupcake?" There's no wrong answer to this question, I tell my first-grade students. I found the recipe when I began teaching nearly 20 years ago. I grew up on a farm in north-central Alberta and love to bake for my husband, a psychologist, and our children. —Carol Maertz, Spruce Grove, Alberta
This recipe is:
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Editor's Note: If mint chocolate chips are not available, place 2 cups (12 ounces) semisweet chocolate chips and 1/4 teaspoon peppermint extract in a plastic bag; seal and toss to coat. Allow chips to stand for 24-48 hours.
Nutritional Facts 1 cupcake equals 311 calories, 20 g fat (12 g saturated fat), 91 mg cholesterol, 94 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Mint Brownie Cupcakes in Country Woman May/June 2000, p31
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Reviewed on Jul. 30, 2012 by aspear
I replaced the mint extract with vanilla extract.
Reviewed on May. 29, 2012 by LucyNC2012
I was a little skeptical, with this recipe only calling for a half cup of flour, but they turned out great!! The icing is light and fluffy, and the cupcake has delicious flavor. The recipe has just the right amount of mint in it for a mild, yet flavorful dessert. I couldn't find mint chocolate chips, so I used regular chocolate chips and added some mint, as recommended in the tips-that worked great! Even my boyfriend, who does not like chocolate, loved these.
Reviewed on Oct. 29, 2011 by E.R.B
DEFINITELY A SUCCESS!!
Reviewed on Sep. 14, 2011 by cengley
I'd assume I've made the revised version and it turned out great I didn't have any fall in the middle. It made 9 cupcakes, I must have filled them a little too full. I didn't try the frosting though I liked the post below regarding using Creme de Menthe, will try that when I make them again.
Reviewed on Sep. 11, 2011 by delowenstein
I didn't try this out yet, but i plan on making this recipe! It sounds delicious! Dawn E. Lowenstein
Reviewed on Mar. 26, 2010 by KScales
Due to some of the comments here, we have reviewed the recipe and made a few changes. First, the muffin cups should be filled two-thirds full instead of half. That will produce a yield of 10. To prevent them from sinking in the middle, we've reduced the chocolate and omitted the baking powder. The cupcakes will have a brownie-like surface on top and will be slightly rounded.These changes have been reflected in the recipe printed here.Taste of Home Test Kitchen
Due to some of the comments here, we have reviewed the recipe and made a few changes. First, the muffin cups should be filled two-thirds full instead of half. That will produce a yield of 10. To prevent them from sinking in the middle, we've reduced the chocolate and omitted the baking powder. The cupcakes will have a brownie-like surface on top and will be slightly rounded.
These changes have been reflected in the recipe printed here.
Taste of Home Test Kitchen
Reviewed on Mar. 25, 2010 by shirleypozi
Every one fell in the middle (recipe said they could), only made 10 reguar-size cupcakes. The frosting flopped - too runny to use. Even tried adding powder sugar to salvage it, still runny. Followed everything to a tee, don't know what happened.
Reviewed on Mar. 22, 2010 by capotente89
I made them for Accepted Students Day to give out at my sorority's booth. It was a hug hit with the dads! It turned out more like mint chocolate chip cupcakes and I used butter cream frosting instead of the one listed.
Reviewed on Mar. 22, 2010 by MichelleKTrapp
These were great! Loaded with fat but worth it! I used Creme de Mint instead of food color & extract for the topping - very good!
Reviewed on Mar. 22, 2010 by mjohnise
Although I'm not a huge mint chocolate fan these were really yummy. My children loved them and they were a fun St. Patricks Day treat.
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