Print
brownie cupcake split open to show the peppermint patty inside with more brownie cupcakes in the background

Mint Chocolate Brownie Cupcakes

Mint chocolate brownie cupcakes are a delicious twist on your average brownie or cupcake—if you love mint and chocolate, you’ll love these!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 32 minutes
cooling time 1 hour
Total Time 2 hours 42 minutes
Servings 12
Author Kelsie

Ingredients

Cupcakes:

  • 8 ounces semisweet chocolate chopped
  • 8 tablespoons unsalted butter cut into chunks
  • 1 cup granulated sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon espresso powder optional
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder sifted
  • 12 small 1 1/2-inch peppermint patties

Frosting:

  • 8 tablespoons unsalted butter at room temperature
  • 3 to 3 1/2 cups powdered sugar
  • 2 to 4 tablespoons whole milk or heavy cream
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon salt

Instructions

Cupcakes

  1. Preheat the oven 350 degrees. Line 12 muffin cups with cupcake liners and set pan aside.

  2. Place the chocolate and butter in a large microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. Cool for 5 minutes, then whisk in the sugar, salt, and espresso powder (if using). Add the eggs and whisk to combine. Whisk in the flour and cocoa powder until just smooth—don’t over-mix.

  3. Fill the bottoms of the prepared muffin cups with about 1 tablespoon of batter. Top with a peppermint patty, then top with remaining batter. Bake 32 to 36 minutes, until a toothpick inserted into the cupcakes comes out with just a few moist crumbs. (Don’t stick the toothpick too deep into the cupcake or you’ll hit the peppermint patty and your test won’t be accurate.) 

  4. Set pan on a wire rack to cool completely before frosting.

Frosting

  1. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on low until creamy. Add 2 cups of powdered sugar, 1 tablespoon milk, and the peppermint extract and salt. Beat on low to combine, then turn mixer to high and beat for 3 minutes, until light and fluffy. Add additional powdered sugar if frosting is too thin and additional milk if it’s too thick. Frost cupcakes as desired and serve.