Mint Brownie Cupcakes

1 cup  mint chocolate chips
1/2 cup butter cubed
1/2 cup sugar
1/2 cup flour
1 tsp baking powder
2 lg eggs

Topping
4 cups mini marshmellows
3/4 cup milk
1 1/2 tsp peppermint extract
green or red food coloring optional
1 1/2 cups heavy whipping cream, whipped
additional chocolate chips

- In sauce pan melt chips & butter until smooth, remove.Stir in sugar & eggs; combine flour & baking powder . Stir in chocolate mix unitl smooth. Fill paper cups 3/4 full. Bake at 350 degrees for 15-20 mins

- In large sauce pan cook & stir marshmellows & milk over low heat. Stir in peppermint extract & food coloring if desired. Cover & refridgerate for 20 mins. Fold in whip cream spread over cupcakes, refridgerate for at least 1 hour. Sprinkle additional chocolate chips. Store infridge until you serve.

-Rachel Schubert