Mint Brownie Cupcakes Times Two

It’s birthday week. For both of my girls. They know I like to celebrate birthdays in the kitchen. And so do they. We don’t have a tradition of eating out. We have a tradition of eating in. They request the menus for breakfast, lunch and dinner and then ask for a creative surprise dessert.

This year KH acted as creative hostess for her friend party.  She planned it all with reasonable expectations and executed her plan with flexibility and maturity.  For a girl who wants every detail to work like she sees it in her head (do I wonder who she gets that from), she succeeded in all aspects. And I didn’t manage so poorly either, even when a minor disaster occurred.

She made these beautiful mint brownie cupcakes herself. Well, she made the first batch–all except filling the cupcake liners. I did that. She stood at my side and admired how neat I was and how dainty they looked, but we both questioned why the recipe only made 13 instead of 16. I stopped wondering when I opened the oven to find them overflowed and stuck to the top of the muffin pans.

I scraped them off and escaped to my walk-in pantry for some moments of deep breathing. If you make these, please do not over fill them. The recipe really means under fill them. I started over and had the new ones back in the oven before she even noticed any fuss.

Honestly, I would have baked these brownie cups with delectable mint filling ten more times for how they looked and tasted. And, of course, the mistakes didn’t go to waste.

Now, I’m heading back to the kitchen for a second celebration. We’re hosting a sweet sixteen  boy/girl dressy dinner for EH on Saturday. Pictures coming soon.

Mint Brownie Cupcakes

I cup mint chocolate chips or Andes bits
½ cup butter
½ cup sugar
2 eggs
½ cup all-purpose flour
1 teaspoon baking powder

4 cups miniature marshmallows
¾ cup milk
1-½ teaspoons peppermint extract
green food coloring
1 8-oz. carton whipped topping
additional mint chocolate chips for garnish on top

1. In a heavy saucepan, melt chips and butter; stir until smooth. Remove from heat. Stir in sugar and eggs. Combine flour and baking powder; gradually stir into chocolate mixture until smooth. Fill paper-lined muffin cups 1/3 to 1/2 full. (Important note: err on the side of too little than too much.) Bake at 350 for 15-20 minutes. (Cupcakes will fall in center.) Remove to a wire rack.

2. In a saucepan, cook and stir marshmallows and milk over low heat until smooth. Remove from the heat; stir in extract and food coloring. Cover and refrigerate until cool.

3. Fold in whipped topping. Top each cupcake with a spoonful of topping. Sprinkle with additional mint chocolate chips or Andes bits. Chill for at least 1 hour.

Yield: 16 cupcakes.

1 Comment

  1. Michelle at Scribbit
    May 8, 2010

    Those look so good–I’m a big mint-chocolate fan.

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