Brownie Cupcakes With Mint Buttercream Recipe

Name: Brownie Cupcakes With Mint Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/4 cup Flour; 4 Tablespoons Baking Cocoa; 3/4 teaspoons Salt; 3/4 cups Butter, Softened; 1-1/2 cup Sugar; 1-1/2 teaspoon Vanilla; 3 whole Eggs; 3/4 cups Chocolate Mint Chips (Nestle Brand); _____; FOR THE BUTTERCREAM:; 5 Tablespoons Flour; 1 cup Milk; 1 cup Butter; 1 cup Granulated Sugar; 1/2 teaspoons Vanilla Extract; 1 teaspoon Peppermint Extract (or More To Taste); Optional Topping: Candy Sprinkles

Servings: persons

FOR THE CUPCAKES:
1-1/4 cup Flour
4 Tablespoons Baking Cocoa
3/4 teaspoons Salt
3/4 cups Butter, Softened
1-1/2 cup Sugar
1-1/2 teaspoon Vanilla
3 whole Eggs
3/4 cups Chocolate Mint Chips (Nestle Brand)
_____
FOR THE BUTTERCREAM:
5 Tablespoons Flour
1 cup Milk
1 cup Butter
1 cup Granulated Sugar
1/2 teaspoons Vanilla Extract
1 teaspoon Peppermint Extract (or More To Taste)
Optional Topping: Candy Sprinkles

1
Preheat the oven to 350u00b0F.
2
For brownies, stir together flour, cocoa powder and salt. Set aside. In a separate bowl, cream together the softened butter and sugar. Mix in the vanilla and the 3 eggs (1 at a time), until combined. Fold in the flour mixture, mixing just until flour is completely moistened. Mix in your mint chocolate chips.
3
Spray 24 cupcake liners with baking spray (brownie cupcakes are sticky!) and fill each about 1/2 full with brownie batter.
4
Bake for about 15-18 minutes, being careful not to over (or under) cook. You don't want the middle of the brownies looking too wet before you take them out (or the cupcakes will collapse in on themselves), but you don't want burnt edges either.
5
While the cupcakes are cooling completely, we're going to make the best frosting ever! Don't be concerned about the fact that it has flour in it. Trust me on this.
6
In a small saucepan, whisk the flour into the milk and heat over medium heat, stirring constantly, until it thickens up like a paste. You want it to be about as thick as your brownie batter. Remove from heat and let it cool to room temperature. It must completely cool before you use it!
7
While the mixture is cooling, cream the butter and sugar together until light and fluffy. Beat it a long time to get as much graininess out of it as possible.
8
Stir the vanilla and peppermint extract into your cooled flour/milk mixture. Then add it to your sugar/butter mixture and beat it a long, long time until it resembles whipped cream. Then beat it some more.
9
...then beat it some more, because you probably still haven't beaten it enough. Ok, good.
10
Grab a spoon and taste test it, just to make sure it's not poisonous.
11
If there's any left after all the testing, spread it liberally on top of your cupcakes.
12
Sprinkle them with fun little green sprinkles, just to make things extra festive.

1660

kcal

Calories

106

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/4 cup Flour, 4 Tablespoons Baking Cocoa, 3/4 teaspoons Salt, and more.

Yes, Brownie Cupcakes With Mint Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brownie Cupcakes With Mint Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions