* 16 Servings
* Prep: 25 min. + cooling Bake: 15 min. + chilling

Ingredients

* 1 cup mint chocolate chips
* 1/2 cup butter, cubed
* 1/2 cup sugar
* 2 eggs
* 1/2 cup all-purpose flour
* 1 teaspoon baking powder
*

TOPPING:
* 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 large microwave-safe bowl, melt chips and butter; stir until smooth. Cool slightly; 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 may 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 cooled. Fold in whipped cream. Spread over cupcakes or top each with a dollop of topping. Refrigerate for at least 1 hour. Sprinkle with additional chocolate chips if desired. Store in the refrigerator. Yield: 16 cupcakes.

Nutrition Facts: 1 serving (1 each) equals 294 calories, 19 g fat (12 g saturated fat), 74 mg cholesterol, 111 mg sodium, 30 g carbohydrate, 1 g fiber, 2 g protein.

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