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Peppermint Brownie Cups

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
  • Total Time
    Prep: 40 min. Bake: 15 min./batch + cooling
  • Makes
    4 dozen


  • 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
  • 1-1/2 cups confectioners' sugar
  • 1 cup butter, softened
  • 1 teaspoon peppermint extract
  • 1 jar (7 ounces) marshmallow creme
  • Peppermint crunch baking chips


  • 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.

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