Mint Brownie Cupcakes

By barbaran

Ingredients

• Mint Brownie Cupcakes Recipe
• Prep: 25 min. + cooling Bake: 15 min. + chillingYield: 10 Servings25 15 40 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

Preparation

Step 1

Directions
•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 near 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. 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.


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.