Mint Brownie Cupcakes Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 294
  • Fat:
  • 19 g
  • Saturated Fat:
  • 12 g
  • Cholesterol:
  • 74 mg
  • Sodium:
  • 111 mg
  • Carbohydrate:
  • 30 g
  • Fiber:
  • 1 g
  • Protein:
  • 2 g


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Mint Brownie Cupcakes

Country Woman

"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.

SERVINGS: 16

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 25 min. + cooling Bake: 15 min. + chilling

Ingredients:

  • 1 cup mint chocolate chips
  • 1/2 cup butter
  • 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 heavy saucepan, melt chips and butter; stir until smooth. Remove from the heat.
    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 will 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 cool. Fold in whipped cream. Spread over cupcakes or top each with a dollop of topping. Refrigerate for at least 1 hour. Sprinkle with chocolate chips if desired. Store in the refrigerator. Yield: 16 cupcakes.


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