Mini Mint Chocolate Brownie Cupcakes (Eggless)

Mini Mint Chocolate Brownie Cupcakes (Eggless)

2.5 of 5 (2)
member ratings
Create a Recipe Makeover
Nutritional Info
  • 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

View full nutritional breakdown of Mini Mint Chocolate Brownie Cupcakes (Eggless) calories by ingredient
Submitted by:

Number of Servings: 24


    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


Preheat oven to 350F

Melt 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 cupcakes

Number of Servings: 24

Recipe submitted by SparkPeople user ARACHNIABAT.

TAGS:  Snacks | Snack | Snacks Snack |

Rate This Recipe

Member Ratings For This Recipe

  • Bad
    1 of 1 people found this review helpful
    Tried the no egg version...the taste was good but that was the only thing....maybe with eggs they would work better. - 3/19/13

    Was this review helpful?   yes  No