PEPPERMINT BROWNIE CUPS
By joanmarie
Ingredients
- FROSTING:
- 1 cup butter, cubed
- 1 cup plus 3 tablespoons milk chocolate chips
- 3 ounces unsweetened chocolate, chopped
- 3 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
Details
Preparation time 40mins
Adapted from TASTEOFHOME.COM
Preparation
Step 1
1. 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.
2. 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.
3. 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.
4. 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.
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