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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

Ingredients

  • 1/2 cup mint chocolate chips
  • 1/2 cup butter, cubed
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup all-purpose flour
  • TOPPING:
  • 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

Directions

  • 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 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.