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Mint Brownie 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
  • Total Time
    Prep: 25 min. Bake: 15 min. + chilling
  • Makes
    10 cupcakes


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
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.
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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Average Rating:
  • Amber A
    Feb 19, 2018

    I really enjoyed this recipe. Instead of a cupcake tin I bake it in a 9 in cake pan and cut it into squares.

  • GirishKatta
    Nov 13, 2013

    good recipe:) Very easy to prepare

  • wedg5156
    Jul 10, 2013

    No comment left

  • Carrollynn88
    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.

  • mmbower
    Mar 29, 2013

    No comment left

  • citygirlcooks
    Mar 12, 2013

    No comment left

  • aspear
    Jul 30, 2012

    I replaced the mint extract with vanilla extract.

  • LucyNC2012
    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
    Oct 29, 2011


  • cengley
    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.