Ingredients
1/2 cup mint chocolate chips1/2 cup butter, cubed1/2 cup sugar2 eggs1/2 cup all-purpose flourTOPPING:2 cups miniature marshmallows1/3 cup 2% milk1/2 teaspoon peppermint extractGreen or red food coloring, optional3/4 cup heavy whipping cream, whippedAdditional chocolate chips, optional
Preparation
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 in 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.
