Hop On Into This Mint Chocolate Delightby caroline
Today was one of those days where the baking gods just shined their oven light down upon me:
I was feeling in the mood for something chocolate-y and mint-y, so I came up with these for tonight’s pre-Valentines’s dessert. I also had the good luck of finding heart-shaped cupcake tins that my mom had given me years ago — thanks, mom! If you don’t have heart-shaped tins, it’s OK. Just use the regular ol’ round muffin cups.
Grasshopper Brownie Cupcakes (Gluten-free!)
- 1/2 cup safflower oil
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup G-Spot Gluten Free Baking Flour Blend
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup Junior Mints
- 1/4 cup chocolate chips
- 1/4 cup milk, add extra as desired
Preheat oven to 350 degrees F. Prepare a 12 cup muffin pan with cooking spray or by brushing on oil (safflower or canola). In a medium bowl, mix together the safflower oil, sugar, and vanilla. Beat in the eggs by hand or with hand mixer on low setting. In a separate bowl combine the flour, cocoa, baking powder, and salt. Begin to add it into the egg mixture, adding slowly and stirring until well combined. Fold in chocolate chips. Spoon batter into muffin cups. Bake for 20 – 25 minutes or until a toothpick comes out clean when poked through the center.
When cupcake brownies are finished and cooling, prepare the chocolate sauce. Turn stove on low heat, and add Junior Mints and chocolate chips to a small pot. Place pot on heat and allow chocolate to melt. Stir constantly until fully melted and then add milk; continue to stir consistently until sauce has a syrup-like texture. Add more milk (slowly) if necessary.
Remove brownies from pan and drizzle syrup on top of each one, as desired. I flipped mine over before drizzling because I wanted them to have a flat bottom and rounded top, but it’s your call!
Tonight we’re having gluten-free lasagna and snuggling up to a good movie! I’ll post that recipe tomorrow. Night y’all!
Note: This is a gluten-free recipe. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)