Mint Brownie Cupcakes

• 1/2 cup mint chocolate chips
• 1/2 cup butter, cubed
• 1/2 cup sugar
• 2 eggs
• 1/2 cup all-purpose flour
• 2 cups miniature marshmallows
• 1/3 cup 2% milk
• 1/2 teaspoon peppermint extract
• Green or red food coloring, optional
• 3/4 cup heavy whipping cream, whipped
• Additional chocolate chips, optional

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.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350u0b0 for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack to cool.
3. 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.
4. 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.

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Taken from www.tasteofhome.com/recipes/mint-brownie-cupcakes/ (may not work)