MINT BROWNIE CUPCAKES

Mint Brownie Cupcakes image

"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

Provided by Taste of Home

Time 40m

Yield 10 cupcakes.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 311 calories, Fat 20g fat (12g saturated fat), Cholesterol 91mg cholesterol, Sodium 94mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.