Snack

Mini Mint Chocolate Brownie Cupcakes (Eggless) is for Snack.

Mini Mint Chocolate Brownie Cupcakes (Eggless) takes 10 minutes to prepare.

Mini Mint Chocolate Brownie Cupcakes (Eggless) takes 18 minutes to cook.

Mini Mint Chocolate Brownie Cupcakes (Eggless) makes 24 servings.

The ingredients for Mini Mint Chocolate Brownie Cupcakes (Eggless) are:

1 cup mint chocolate chips
1/2 cup butter or margarine (I used I Can't Believe It's Not Butter light spread)
1/2 cup sugar or sweetener (I used sucralose)
2 tbsp of cornstarch whisked into 4 tbsp cold water (OR 2 eggs)
1/2 cup all purpose flour
1 tsp baking powder

Here is how you make Mini Mint Chocolate Brownie Cupcakes (Eggless):

Preheat oven to 350FMelt chocolate chips and butter or margarine in the microwave for about 60 seconds. Stir to eliminate lumps.Add the sugar (or sweetener), cornstarch/water slurry (or eggs), flour and baking powder and mix well until batter is smooth.Pour batter into lined or greased mini muffin tray and bake 15 to 18 minutes.Serving Size: Makes 24 mini cupcakesNumber of Servings: 24Recipe submitted by SparkPeople user ARACHNIABAT.

The nutritional information for Mini Mint Chocolate Brownie Cupcakes (Eggless) is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 77.0

• Total Fat: 4.5 g
• Cholesterol: 0.0 mg
• Sodium: 51.6 mg
• Total Carbs: 10.2 g
• Dietary Fiber: 0.8 g
• Protein: 1.0 g