Mint brownie cupcakes 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 two children. From Carol Maertz of Spruce Grove Alberta.
1 cup mint chocolate chips
1/2 cup butter
1/2 cup sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
4 cups miniature marshmallows
3/4 cup milk
1-1/2 teaspoons peppermint extract
Green or red food coloring, optional
1-1/2 cups heavy whipping cream, whipped
Additional chocolate chips, optional
In a heavy saucepan, melt chips and butter; stir until smooth.
Remove from the heat. Stir in sugar and eggs.
Combine flour and baking powder; gradually stir into chocolate mixture until smooth.
Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean (cupcakes will fall in center). Remove to a wire rack.
In a saucepan, cook and stir marshmallows and milk over low heat until smooth. Remove from the heat; stir in extract and food coloring if desired.
Cover and refrigerate until cool, about 15 minutes. Fold in whipped cream.
Spread over cupcakes or top each with a dollop of topping. Chill for at least 1 hour.
Sprinkle with chocolate chips if desired. Store in the refrigerator. Yield: 16 cupcakes.
|Mint brownie cupcakes|