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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Are they a brownie or are they a cupcake? There's no wrong answer to this question, I tell my first-grade students. 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 children. Ingredients:
1/2 cup mint chocolate chips |
1/2 cup butter, cubed |
1/2 cup sugar |
2 eggs |
1/2 cup king arthur unbleached 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 |
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 near 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. Yield: 10 cupcakes.
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