Mint Brownie Cupcakes Recipe

Mint Brownie Cupcakes Recipe
Photo by: Taste of Home
Rating

75% would make again

"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, 12 and 14.

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  • 16 Servings
  • Prep: 25 min. + cooling Bake: 15 min. + chilling

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.

Nutrition Facts: 1 serving (1 each) equals 294 calories, 19 g fat (12 g saturated fat), 74 mg cholesterol, 111 mg sodium, 30 g carbohydrate, 1 g fiber, 2 g protein.

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

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Reviews for Mint Brownie Cupcakes (1)

Mint Brownie Cupcakes Recipe

Mint Brownie Cupcakes

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Reviewed on Mar. 21, 2009 by carollm

These cupcakes are so moist, creamy and refreshing! Chocolate mint lovers will be delighted!! These have become a family and friend favorite! Can make up to two days ahead - better than when freshly baked.

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