Mint Brownie Cupcakes

Name: Mint Brownie Cupcakes
Ingredients: 1/2 cup mint chocolate chips; 1/2 cup butter, cubed; 1/2 cup sugar; 2 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

11 ingredients

4 steps

Ingredients

1/2 cup mint chocolate chips
1/2 cup butter, cubed
1/2 cup sugar
2 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

Directions

1

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.
2

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.
3

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.
4

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.