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.

Ingredients 

1 cup mint chocolate chips

1/2 cup butter

1/2 cup sugar

2 eggs

1/2 cup all-purpose flour

1 teaspoon baking powder

TOPPING:

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

Method 

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.