Back to Mint Brownie Cupcakes

Print Options


Card Sizes

Mint Brownie Cupcakes Recipe

Mint Brownie Cupcakes Recipe

"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
TOTAL TIME: Prep: 25 min. Bake: 15 min. + chilling YIELD:10 servings


  • 1/2 cup mint chocolate chips
  • 1/2 cup butter, cubed
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 2 cups miniature marshmallows
  • 1/3 cup 2% milk
  • 1/2 teaspoon peppermint extract
  • Green or red food coloring, optional
  • 3/4 cup heavy whipping cream, whipped
  • Additional chocolate chips, optional


  • 1. In a large microwave-safe bowl, melt chips and butter; stir until smooth. Cool slightly; stir in sugar and eggs. Gradually stir flour into chocolate mixture until smooth.
  • 2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pan to a wire rack to cool.
  • 3. 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.
  • 4. Transfer to a bowl; refrigerate for 15 minutes or until cooled. Fold in whipped cream. Spread over cupcakes. Refrigerate for at least 1 hour. Sprinkle with additional chocolate chips if desired. Store in the refrigerator. Yield: 10 cupcakes.
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 each: 311 calories, 20g fat (12g saturated fat), 91mg cholesterol, 94mg sodium, 31g carbohydrate (23g sugars, 1g fiber), 4g protein.

Reviews for Mint Brownie Cupcakes

Sort By :
GirishKatta User ID: 7329112 30497
Reviewed Nov. 13, 2013

"good recipe:) Very easy to prepare"

Carrollynn88 User ID: 7159230 32263
Reviewed Jun. 22, 2013

"I make cupcakes all the time and these have been one of the worst cupcakes. The frosting is terrible as well as the cake. I understand that this is a cross between a brownie and a cupcake, but it is just too hard to be recognized as a cupcake. Also, the flavor of the frosting and cake isn't up to par. I'm not a fan! Also, I LOVE mint chocolate anything. :) maybe i'll try tweaking the recipe."

aspear User ID: 1898268 32260
Reviewed Jul. 30, 2012

"I replaced the mint extract with vanilla extract."

LucyNC2012 User ID: 6715257 41698
Reviewed May. 29, 2012

"I was a little skeptical, with this recipe only calling for a half cup of flour, but they turned out great!! The icing is light and fluffy, and the cupcake has delicious flavor. The recipe has just the right amount of mint in it for a mild, yet flavorful dessert. I couldn't find mint chocolate chips, so I used regular chocolate chips and added some mint, as recommended in the tips-that worked great! Even my boyfriend, who does not like chocolate, loved these."

E.R.B User ID: 6175670 85645
Reviewed Oct. 29, 2011


cengley User ID: 1845073 39333
Reviewed Sep. 14, 2011

"I'd assume I've made the revised version and it turned out great I didn't have any fall in the middle. It made 9 cupcakes, I must have filled them a little too full. I didn't try the frosting though I liked the post below regarding using Creme de Menthe, will try that when I make them again."

delowenstein User ID: 3766053 203615
Reviewed Sep. 11, 2011

"I didn't try this out yet, but i plan on making this recipe! It sounds delicious! Dawn E. Lowenstein"

KScales User ID: 3262967 77730
Reviewed Mar. 26, 2010

"Due to some of the comments here, we have reviewed the recipe and made a few changes. First, the muffin cups should be filled two-thirds full instead of half. That will produce a yield of 10. To prevent them from sinking in the middle, we've reduced the chocolate and omitted the baking powder. The cupcakes will have a brownie-like surface on top and will be slightly rounded.

These changes have been reflected in the recipe printed here.
Taste of Home Test Kitchen"

shirleypozi User ID: 4039433 39316
Reviewed Mar. 25, 2010

"Every one fell in the middle (recipe said they could), only made 10 reguar-size cupcakes. The frosting flopped - too runny to use. Even tried adding powder sugar to salvage it, still runny. Followed everything to a tee, don't know what happened."

capotente89 User ID: 4514746 203614
Reviewed Mar. 22, 2010

"I made them for Accepted Students Day to give out at my sorority's booth. It was a hug hit with the dads! It turned out more like mint chocolate chip cupcakes and I used butter cream frosting instead of the one listed."

MichelleKTrapp User ID: 4802620 73860
Reviewed Mar. 22, 2010

"These were great! Loaded with fat but worth it! I used Creme de Mint instead of food color & extract for the topping - very good!"

mjohnise User ID: 4641916 79100
Reviewed Mar. 22, 2010

"Although I'm not a huge mint chocolate fan these were really yummy. My children loved them and they were a fun St. Patricks Day treat."

fruitsofthespirit9 User ID: 4536772 27053
Reviewed Mar. 17, 2010

"This is an excellent recipe for St Patrick's Day!! My children and I love these. Turned out wonderful."

maggieaw User ID: 4163584 39295
Reviewed Mar. 17, 2010

"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!)"

Cherylhooper User ID: 3446124 39294
Reviewed Mar. 15, 2010

"are you surejust a 1/2 cup of flour for 16 cupcakes what size mini or regular size cup cake pans?"

asnunez User ID: 2408742 94415
Reviewed Mar. 15, 2010

"Haven't made these yet, gonna wait for Lenten season to finish first. They sound so yummy"

lindavsmith User ID: 641789 76783
Reviewed Mar. 15, 2010

"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.

angelasandoval User ID: 2401339 27750
Reviewed Jan. 30, 2010

"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!"

carollm User ID: 256994 27051
Reviewed Mar. 21, 2009

"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."

Loading Image