Ingredients Jump to Instructions ↓

  1. 1/2 cup mint chocolate chips

  2. 1/2 cup butter, cubed

  3. 1/2 cup sugar

  4. 2 eggs

  5. 1/2 cup all-purpose flour TOPPING:

  6. 2 cups miniature marshmallows

  7. 1/3 cup 2% milk

  8. 1/2 teaspoon peppermint extract Green or red food coloring, optional

  9. 3/4 cup heavy whipping cream, whipped Additional chocolate chips, optional

Instructions Jump to Ingredients ↑

  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. 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. 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. 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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