Mint Brownie Cupcakes
"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
|
PREP |
25 min. |
COOK
|
15 min.
|
TOTAL
|
40 min.
|
INGREDIENTS
- 1 cup mint chocolate chips
- 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 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 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.