Printable | Taste of Home

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

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

Printed from tasteofhome.com Jul 9, 2008

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Mint Brownie Cupcakes cont.

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.