Wednesday, June 04, 2008

Mint Brownie Cupcakes

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

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

Directions: 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 from pan to a wire rack to cool. 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. Cover and refrigerate for about 15 minutes or until cool. Fold in whipped cream. Spread over cupcakes or top each with a dollop of topping. Refrigerate for at least 1 hour. Sprinkle with chocolate chips if desired. Store in the refrigerator. Yield: 16 cupcakes.