Mint Brownie Cupcakes
Total TimePrep: 25 min. Bake: 15 min. + chilling
- 1/2 cup mint chocolate chips
- 1/2 cup butter, cubed
- 1/2 cup sugar
- 2 Nellie’s Free Range 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 NoteIf 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 Facts1 each: 311 calories, 20g fat (12g saturated fat), 91mg cholesterol, 94mg sodium, 31g carbohydrate (23g sugars, 1g fiber), 4g protein.
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.
Nov 13, 2013
good recipe:) Very easy to prepare
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.
Jul 30, 2012
I replaced the mint extract with vanilla extract.
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.
Oct 29, 2011
DEFINITELY A SUCCESS!!
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.
Sep 11, 2011
I didn't try this out yet, but i plan on making this recipe! It sounds delicious! Dawn E. Lowenstein
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
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.
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