Mint Brownie Cupcakes Recipe
- 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.
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.
Reviews for Mint Brownie Cupcakes
"good recipe:) Very easy to prepare"
"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."
"I replaced the mint extract with vanilla extract."
"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."
"DEFINITELY A SUCCESS!!"
"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."
"I didn't try this out yet, but i plan on making this recipe! It sounds delicious! Dawn E. Lowenstein"
"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"
"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."
"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."
"These were great! Loaded with fat but worth it! I used Creme de Mint instead of food color & extract for the topping - very good!"
"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."
"This is an excellent recipe for St Patrick's Day!! My children and I love these. Turned out wonderful."
"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!)"
"are you surejust a 1/2 cup of flour for 16 cupcakes what size mini or regular size cup cake pans?"
"Haven't made these yet, gonna wait for Lenten season to finish first. They sound so yummy"
"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"
"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!"
"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."