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.
Indulging in a slice of this decadent dessert is like biting into a smooth truffle candy. You can vary the flavor by using raspberry-flavored baking chocolate chips.—Sally Sibthorpe, Shelby Township, Michigan
Heather McKinley of Mechanic Falls, Maine shared this minty twist on typical cupcakes, then our Test Kitchen arranged them in a tree shape for a pretty presentation. The star on the top of the tree and cute packages tucked beneath are a snap to make with colorful candies.
"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