Mint Brownie Cupcakes 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 Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Mint Brownie Cupcakes cont. 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 Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008

	Mint Brownie Cupcakes chips if desired. Store in the refrigerator. Yield: 16 cupcakes. Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008