Mint Brownie Cupcakes Recipe

Ingredients

• 1 cup mint chocolate chips
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• 1/2 cup butter, cubed
• 1/2 cup sugar
• 2 eggs
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• TOPPING:
• 4 cups miniature marshmallows
• 3/4 cup milk
• 1-1/2 teaspoons peppermint extract
• Green or red food coloring, optional
• 1-1/2 cups heavy whipping cream, whipped
• Additional chocolate chips, optional

Directions

• In a large microwave-safe bowl, melt chips and butter; stir until smooth. Cool slightly; stir in sugar and eggs. Combine flour and baking powder; gradually stir into chocolate mixture until smooth.
• Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean (cupcakes may fall in center). Remove from pan to a wire rack to cool.
• In a large saucepan, cook and stir marshmallows and milk over low heat until smooth. Remove from the heat; stir in extract and food coloring if desired.
• Cover and refrigerate for about 15 minutes or until cooled. Fold in whipped cream. Spread over cupcakes or top each with a dollop of topping. Refrigerate for at least 1 hour. Sprinkle with additional chocolate chips if desired. Store in the refrigerator. Yield: 16 cupcakes.

Mint Brownie Cupcakes published in Country Woman May/June 2000, p31