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

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"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


  • 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

Nutritional Facts

1 each: 311 calories, 20g fat (12g saturated fat), 91mg cholesterol, 94mg sodium, 31g carbohydrate (23g sugars, 1g fiber), 4g protein.


  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

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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."

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