Directions:
- Melt 1 cup mint chocolate chips with 1/2 cup butter.
- Stir in sugar and flour, 2 eggs and baking powder. Mix until smooth.
- Pour into 24 large cups.
- Bake at 350 for 15-18 minutes, or until cake tester has moist (not wet) crumbs on it. Cool.
- For icing, melt 4 cups mini marshmallows with the milk over low heat. Remove, and stir in mint extract and food coloring.
- Chill until cool but not set (about 15 minutes).
- Fold mint mixture into whipped whipping cream.
- Top each cupcake with a spoonful of icing mixture. Chill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.16 Kcal (1587 kJ) | ||
| Calories from fat | 196.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.79g | 34% | |
|---|---|---|---|
| Cholesterol | 97.45mg | 32% | |
| Sodium | 273.16mg | 11% | |
| Potassium | 183.95mg | 4% | |
| Total Carbs | 43.77g | 15% | |
| Sugars | 25.36g | 101% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 4.99g | 10% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 127.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 254.35 Kcal (1065 kJ) | ||
| Calories from fat | 131.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.61g | 34% | |
|---|---|---|---|
| Cholesterol | 65.37mg | 32% | |
| Sodium | 183.24mg | 11% | |
| Potassium | 123.4mg | 4% | |
| Total Carbs | 29.36g | 15% | |
| Sugars | 17.02g | 101% | |
| Dietary Fiber | 1.1g | 7% | |
| Protein | 3.34g | 10% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 5% | |
| Calcium | 85.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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