Mint Brownie Cupcakes
TOTAL TIME: Prep: 25 min. Bake: 15 min. + chilling
YIELD: 10 cupcakes.
"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
Ingredients
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1/2 cup mint chocolate chips
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1/2 cup butter, cubed
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1/2 cup sugar
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2 eggs
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1/2 cup all-purpose flour
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TOPPING:
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2 cups miniature marshmallows
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1/3 cup 2% milk
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1/2 teaspoon peppermint extract
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Green or red food coloring, optional
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3/4 cup heavy whipping cream, whipped
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Additional chocolate chips, optional
Directions
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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.
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2.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack to cool.
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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.
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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.
Nutrition Facts
1 each: 311 calories, 20g fat (12g saturated fat), 91mg cholesterol, 94mg sodium, 31g carbohydrate (23g sugars, 1g fiber), 4g protein.
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