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"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. —Carol Maertz, Spruce Grove, Alberta
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Editor's Note: If mint chocolate chips are not available, place 2 cups (12 ounces) semisweet chocolate chips and 1/4 teaspoon peppermint extract in a plastic bag; seal and toss to coat. Allow chips to stand for 24-48 hours.
Nutritional Facts 1 cupcake equals 311 calories, 20 g fat (12 g saturated fat), 91 mg cholesterol, 94 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Mint Brownie Cupcakes in Country Woman May/June 2000, p31
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Reviewed on Mar. 17, 2010 by fruitsofthespirit9
This is an excellent recipe for St Patrick's Day!! My children and I love these. Turned out wonderful.
Reviewed on Mar. 17, 2010 by maggieaw
These turned out great- I was worried after reading the concerns of other readers. the measurements where perfect, not a problem.I made jumbo cupcakes and it made 6- I think it would make 16 mini cupcakes. It also made a huge amount of frosting, which because of whipped cream and marshmallows was light and airy. Next time Ill make a regular butter cream frosting for them. I didnt have the sinking problem either, so not sure what I did differently. Good cupcake. (i try them all!)
These turned out great- I was worried after reading the concerns of other readers. the measurements where perfect, not a problem.
I made jumbo cupcakes and it made 6- I think it would make 16 mini cupcakes. It also made a huge amount of frosting, which because of whipped cream and marshmallows was light and airy. Next time Ill make a regular butter cream frosting for them. I didnt have the sinking problem either, so not sure what I did differently. Good cupcake. (i try them all!)
Reviewed on Mar. 15, 2010 by Cherylhooper
are you surejust a 1/2 cup of flour for 16 cupcakes what size mini or regular size cup cake pans?
Reviewed on Mar. 15, 2010 by asnunez
Haven't made these yet, gonna wait for Lenten season to finish first. They sound so yummy
Reviewed on Mar. 15, 2010 by lindavsmith
Only 1/2 cup of flour for sixteen cupcakes? Is this correct?I only rated 1 star since I haven't tried them yet. I'm looking for an answer to my question.Thanks
Only 1/2 cup of flour for sixteen cupcakes? Is this correct?
I only rated 1 star since I haven't tried them yet. I'm looking for an answer to my question.
Thanks
Reviewed on Jan. 30, 2010 by angelasandoval
These have a delightful taste and texture but they sank so deep they were like crusts. Fortunately, the frosting is light enough to use quite a big dollop, almost like a filling. But with they were so fragile that they were difficult to eat. Wish I knew a way to keep them from sinking because they really were delicious!
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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