Chipits grasshopper brownie cupcakes

Ingredients

• 1 cup (250 mL) CHIPITS® Semi-Sweet Mint Chocolate Chips
• 1/2 cup (125 mL) butter
• 1/2 cup (125 mL) granulated sugar
• 2 eggs
• 1/2 cup (125 mL) all-purpose flour
• 1 teaspoon (5 mL) baking powder

GRASSHOPPER TOPPING

• 4 cups (1 L) miniature marshmallows
• 3/4 cup (175 mL) milk
• 1 1/2 teaspoon (7 mL) mint extract
• 1 1/2 teaspoon (7 mL) green food colouring
• 1 1/2 cups (375 mL) whipping cream (35%)

preparation CUPCAKES

1. In large microwave-safe bowl (or in medium saucepan over low heat), melt mint chocolate chips and butter. Stir in sugar, eggs, flour and baking powder.
2. Mix until smooth, about 2 minutes. Pour into 24 large papers.
3. Heat oven to 350°F (180°C). Bake 15 to 18 minutes or until cake tester has moist (NOT WET) crumbs on it. Let cool.

GRASSHOPPER TOPPING

1. In medium saucepan, melt marshmallows with milk over low heat. Remove from heat; stir in mint extract and green food colouring. Chill until cool but not set, about 15 minutes.
2. In small bowl, whip cream. Fold in marshmallow mixture. Top each cupcake with a spoonful of grasshopper mixture. Chill.