Monday, February 7, 2011

Mint Chocolate Brownie Cupcakes

You poor, POOR little cupcake addicts. I have neglected you for so long! I apologize for the delay, I had anticipated being able to give you a constant stream of decadent cupcake recipes, but creating my debut album pulled me away from the kitchen and into the studio... for like a year and a HALF. But, great news!! It's done. The album is done, and ready for listening... and if you ask me, it's fantastic cupcake-baking music. :) You can find the album on iTunes at or purchase the physical copy on my merch site, at Ok, enough of that. Onto the baking!!!

This is one of my favorite recipes... if you love GirlScout ThinMint cookies, you'll LOVE these little babies. And the best part about it is the simplicity... the cupcakes come from brownie mix, and the icing is quick and easy to make!

Mint Chocolate Brownie Cupcakes
  • a box of brownie mix (my favorite is Duncan Hines, dark chocolate brownies)
  • anything the brownie mix requires (usually just eggs, vegetable oil, and water)
  • 1.5 sticks of salted butter, softened
  • 3 cups of powdered sugar
  • about 2 tbs of Hershey's cocoa powder
  • about 2 tbs of heavy whipping cream
  • a few drops of peppermint extract
Preheat oven to temperature on brownie mix box (350* or 375*). Line a mini cupcake pan with mini cupcake liners (I prefer to make these cupcakes in mini cupcake size because the brownies are so rich and heavy, they're better in a smaller size!)

Follow directions on the back of the brownie mix box, pour into cupcake liners (about 3/4 full). (My trick for pouring the batter into the liners is using a plastic cup- some people use an ice cream scoop, but it's easier for me to pour from a flexible plastic cup- but be careful, the liners fill up fast!)

Bake. For timing, my mini brownie cupcakes usually take about 22-25 minutes to bake, but the timing differs on the type of mix. Dark chocolate brownie mix takes about 22 minutes, milk chocolate brownie mix takes about 25 minutes. Just watch them carefully, they will be done when a toothpick inserted in the center comes out clean.

While the brownie cupcakes are baking/cooling, assemble the frosting- using an electric mixer on medium-high speed, beat the softened 1.5 sticks of butter in a medium mixing bowl until creamy. Then, slowly add the 3 cups of powdered sugar, beating well after each addition. If the frosting is getting too clumpy or sticky towards the end of the sugar additions, add the heavy whipping cream. Otherwise, wait until all sugar is added before you add the heavy whipping cream. After you have a good vanilla base for the frosting, start adding the cocoa powder. I usually put in a couple of spoonfuls, then taste- if you like a rich chocolate, add more cocoa. Once you get a good chocolate frosting base, start adding a few drops of peppermint extract, then taste. Be careful not to add too much peppermint extract, that stuff is STRONG!

Frost the brownie cupcakes once they have cooled, and for an extra oomph in presentation, chop Andes mints in half and stick one in the frosting on top of each cupcake.

Take THAT, GirlScout ThinMint cookies!!!

Cheers, loves...

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