Peppermint Patty Brownie Cupcakes-RECIPE

Pin It

Merry Christmas Eve everyone!  I hope y'all are ready for the big day, only one day to go now are you ready?  Gifts bought?  Wrapped? Stockings hung? By the chimney with care? Well, to make your Christmas celebrations just a little bit brighter how about I finally post that deee-lish recipe for the Peppermint Patty Brownie Cupcakes I mentioned earlier in this post here.  Sound good! 

You are truly going to love, love, love these cupcakes!  As my friend Carrianne told me when she first made them, make sure you save your calories because you are going to want to indulge in these big time!

Do you see that melted peppermint patty? Umm, yeah. Awesomeness, pure awesomeness.  Brownie + Peppermint Patty + Peppermint Cream Frosting...you will seriously love these.  Pinky Swear.

Peppermint Patty Brownie Cupcakes (makes 12)

8 oz semi-sweet chocolate chips

1/2 cup butter

1 cup granulated sugar

3/4 tsp salt

3 large eggs

1/2 cup flour

1/4 cup unsweetened cocoa powder

12 peppermint patties

Preheat your oven to 350 degrees.  Line 12 muffin tins with paper liners. Melt the chocolate chips and butter in the microwave, checking and stirring every 30 seconds until melted and smooth. In the bowl of an electric mixer, combine sugar and salt.  Add in melted chocolate and beat in the eggs one at a time. Gently beat in flour and cocoa powder until smooth, do not over mix! Spoon heaping tablespoons of batter into each lined cup. Place one peppermint patty on top, gently pressing into batter.  Top with a tablespoon of batter so that the patty is completely covered. Bake for about 30-35 minutes, rotating halfway through.

Peppermint Cream Frosting

1/2 cup butter, at room temperature

4 oz cream cheese,  at room temperature

1/4 tsp salt

4 cups powdered sugar

1/2 tsp vanilla

1 tsp mint extract

2-3 Tbsp milk or heavy cream, if needed

In the bowl of an electric mixer, beat butter and cream cheese until smooth. Add in salt. Add half the powdered sugar, 1 cup at a time, beating after each addition. Add in vanilla and mint extract. Add in remaining sugar 1 cup at a time. Add in milk or heavy cream, if needed, until desired consistency is achieved.  

First off, we need to unwrap all those delicious peppermint patties. It't a tough job but someone's gotta do it!  And yes, mine are in the shape of pumpkins...the fall wrapped ones are just so cute, aren't they?

 You will also need 1/2 cup butter and 3 eggs.

And some semi-sweet chocolate chips, sugar, flour, cocoa powder, and salt-not pictured :-)

 Mix up your batter until it's just combined.  Do not over mix!!

Drop heaping tablespoons of the batter into each lined muffin cup.  Then press one patty into each cup and add a tablespoon of batter over top.  Make sure to cover your patty well!

 Bake at 350 degrees for 30-35 minutes, rotating halfway through. Cupcakes are done when a cake tester inserted comes out with just a few crumbs. Let cool on a wire rack while you make your Peppermint Cream Frosting!

To make the frosting you will need 4 cups of powdered sugar, 1/2 cup butter at room temperature, 4 oz of cream cheese at room temperature, 1/2 tsp vanilla, 1 tsp mint extract, 1/4 tsp salt, and 2-3 tbsp of milk or heavy cream!

 Beat the butter and cream cheese until nice and light and fluffy.

Then add in half of the powdered sugar.  Mix in the mint and vanilla extract along with the salt.  And continue with adding the rest of the powdered sugar.  You may need to add in the milk or heavy cream if the frosting seems too thick.

To pretty up my frosting, I added a little bit of red gel food coloring into my bowl and mixed it well.  Ahh, pretty pink frosting....love!

Dollop, swirl, or pipe that frosting onto each cupcake and decorate with a piece of peppermint bark or candy cane if you have it on hand :-)

Mmmm.

So. Very. Good.

Don't forget to share with friends, family, or someone who just needs a little something special to brighten up their day!

Merry Christmas everyone!!

XOXO,