Mint Brownie Cupcakes Recipe
Mint Brownie Cupcakes Recipe photo by Taste of Home

Mint Brownie Cupcakes Recipe

Publisher Photo
"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
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min. + chilling
MAKES: 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

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.

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.
Originally published as Mint Brownie Cupcakes in Country Woman May/June 2000, p31

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.

Reviews for Mint Brownie Cupcakes

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (5)
3 Star
 (2)
2 Star
 (2)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 13, 2013

"good recipe:) Very easy to prepare"

MY REVIEW
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."

MY REVIEW
Reviewed Jul. 30, 2012

"I replaced the mint extract with vanilla extract."

MY REVIEW
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."

MY REVIEW
Reviewed Oct. 29, 2011

"DEFINITELY A SUCCESS!!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT