Peppermint Brownie Cups Recipe

4.5 4 3
Peppermint Brownie Cups Recipe
Peppermint Brownie Cups Recipe photo by Taste of Home
Publisher Photo

Peppermint Brownie Cups Recipe

Read Reviews
4.5 4 3
Publisher Photo
These cookies look fancy, but the recipe is fairly easy. We love the brownie-style texture, loads of peppermint flavor and a hint of coffee. —Linda Bibbo, Chagrin Falls, Ohio
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter, cubed
  • 1 cup plus 3 tablespoons milk chocolate chips
  • 3 ounces unsweetened chocolate, chopped
  • 3 large eggs
  • 1-1/4 cups sugar
  • 1 tablespoon instant coffee granules
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2/3 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • FROSTING:
  • 1-1/2 cups confectioners' sugar
  • 1 cup butter, softened
  • 1 teaspoon peppermint extract
  • 1 jar (7 ounces) marshmallow creme
  • Peppermint crunch baking chips

Directions

Preheat oven to 350°. Line 48 mini-muffin cups with paper or foil liners.
In a metal bowl over simmering water, melt butter, chocolate chips and unsweetened chocolate; stir until smooth. Cool slightly.
In a large bowl, beat eggs, sugar and coffee granules until blended. Stir in extracts and chocolate mixture. In another bowl, whisk flour, baking powder and salt; gradually add to chocolate mixture, mixing well.
Fill prepared cups three-fourths full. Bake 12-14 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool in pans 5 minutes before removing to wire racks to cool completely.
For frosting, in a small bowl, beat confectioners' sugar, butter and extract until smooth. Fold in marshmallow creme. Pipe or spread frosting over brownie cups; sprinkle with peppermint baking chips. Yield: 4 dozen.
Originally published as Peppermint Brownie Cups in Taste of Home December 2014, p64

Nutritional Facts

1 brownie cup (calculated without peppermint baking chips): 160 calories, 10g fat (6g saturated fat), 33mg cholesterol, 116mg sodium, 17g carbohydrate (14g sugars, 0 fiber), 1g protein.

  • 1 cup butter, cubed
  • 1 cup plus 3 tablespoons milk chocolate chips
  • 3 ounces unsweetened chocolate, chopped
  • 3 large eggs
  • 1-1/4 cups sugar
  • 1 tablespoon instant coffee granules
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2/3 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • FROSTING:
  • 1-1/2 cups confectioners' sugar
  • 1 cup butter, softened
  • 1 teaspoon peppermint extract
  • 1 jar (7 ounces) marshmallow creme
  • Peppermint crunch baking chips
  1. Preheat oven to 350°. Line 48 mini-muffin cups with paper or foil liners.
  2. In a metal bowl over simmering water, melt butter, chocolate chips and unsweetened chocolate; stir until smooth. Cool slightly.
  3. In a large bowl, beat eggs, sugar and coffee granules until blended. Stir in extracts and chocolate mixture. In another bowl, whisk flour, baking powder and salt; gradually add to chocolate mixture, mixing well.
  4. Fill prepared cups three-fourths full. Bake 12-14 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool in pans 5 minutes before removing to wire racks to cool completely.
  5. For frosting, in a small bowl, beat confectioners' sugar, butter and extract until smooth. Fold in marshmallow creme. Pipe or spread frosting over brownie cups; sprinkle with peppermint baking chips. Yield: 4 dozen.
Originally published as Peppermint Brownie Cups in Taste of Home December 2014, p64

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Reviews forPeppermint Brownie Cups

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MY REVIEW
khegeman User ID: 2379383 245412
Reviewed Mar. 13, 2016

"The brownie was delicious. I did not make the frosting, as we enjoyed the brownie as is and did not require the extra sweetness from the frosting."

MY REVIEW
momoflandl User ID: 5566695 219219
Reviewed Jan. 30, 2015

"I agree with the previous reviewer, these were over the top good! I love peppermint and chocolate together and I am a frosting loving kind of girl, this recipe went above and beyond my expectations. I overfilled my tins focusing on getting 48 of them so they baked pretty full. Next time I will not put as much batter per cup and just have a few extra, what a shame! I knew I didn't have enough willpower to resist eating them all myself so I took them to the teacher's lounge at school and I have received many compliments. The frosting alone was delicious, I think I am going to try to double or triple it and frost a chocolate cake with it. Who says peppermint is just for Christmas time?"

MY REVIEW
momoflandl User ID: 5566695 219218
Reviewed Jan. 30, 2015

"I agree with the previous reviewer, these were over the top good! I love peppermint and chocolate together and I am a frosting loving kind of girl, this recipe went above and beyond my expectations. I overfilled my tins focusing on getting 48 of them so they baked pretty full. Next time I will not put as much batter per cup and just have a few extra, what a shame! I knew I didn't have enough willpower to resist eating them all myself so I took them to the teacher's lounge at school and I have received many compliments. The frosting alone was delicious, I think I am going to try to double or triple it and frost a chocolate cake with it. Who says peppermint is just for Christmas time?"

MY REVIEW
garley531414 User ID: 2060665 200702
Reviewed Nov. 16, 2014

"If I could give these more stars I would. These are soooooo good. My daughter said she could live on them. I followed the directions exactly. The icing....oh my goodness. So good. Will be making these a lot. Fabulous this way, might have to try using peanut butter flavoring and try a peanut butter one."

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