Is there any flavor more refreshing than peppermint? These cupcakes from Damn Delicious would be perfect for summer, St. Patrick’s Day or Christmas. Or spring. Or just because. The recipe as written only makes eight – EIGHT – cupcakes. Who only makes eight cupcakes? Personally, I would double the entire recipe. More to share and more to love.
Brownie Cupcakes with Peppermint Cream Cheese Frosting
- 1/2 cup unsalted butter
- 1 1/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Peppermint Cream Cheese Frosting
- 4 tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 teaspoon peppermint extract
- 2 1/2 cups confectioner’s sugar
- Green food coloring (I used about 3 drops for a beautiful pastel green.)
Preheat the oven to 350 degrees F.
Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)
Melt the butter in a large saucepan over low heat.
Add the sugar, eggs and vanilla, whisking until well combined.
Add the cocoa, flour, salt and baking powder, stirring just until incorporated.
Scoop the batter evenly into the muffin tray.
Place into oven oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool completely on a wire rack before frosting.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on high speed until light and fluffy, about 3 minutes.
With the mixer on low speed, gradually add the powdered sugar, beating just until incorporated. Add the vanilla and green food coloring.
Increase the speed to medium high and whip until the frosting is light and fully, about 1-2 minutes.
Use a small offset spatula to spread the cupcakes with frosting. (I piped the frosting using a large Wilton 1M star tip.)