PEPPERMINT BROWNIE CUPS

Photo by Joanmarie J.
Adapted from tasteofhome.com

PREP TIME

40

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

40

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 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

  • 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

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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