Mini Brownie Cups are chewy bites of chocolate brownie with a creamy peppermint buttercream frosting that literally melts in your mouth. These bite size brownie treats are fun homemade brownies to add to your holiday baking.
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❤️ Why you'll love it
Fun treats for chocolate lovers: Mini brownie bites are an easy way to serve the perfect size brownies to your favorite chocolate lover!
Versatile: your friends and family will love these brownie bites with or without frosting and this recipe is easy to stir in some of your favorite brownie add-ins!
Chocolate flavors: chocolate fans will love the fudgy brownie packed with chocolate flavor.
🥘 Ingredients
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Vanilla extract
🔪 Instructions
To make the brownies
- Preheat oven to 350 degrees F. Spray mini muffin pan nonstick cooking spray or line with mini paper cup liners.
- Melt butter in a large saucepan over medium heat on stove top until butter just melts. Remove from heat.
- Using a hand whisk, mix in the granulated sugar, eggs, and vanilla extract. Set aside.
- In a large bowl, stir together all purpose flour, cocoa powder, and salt until combined.
- Stir dry ingredients into butter mixture until just combined. Do not overmix.
- Using a 1 tablespoon sized cookie scoop, place 1 scoop brownie batter into each prepared muffin tin.
- Bake brownie cups for 25 minutes or until toothpick comes out clean and top of brownie is no longer wet.
- Remove brownies from oven and let cool 10 minutes.
- Remove brownie cups from muffin pan and finish cooling on cooling rack.
For the peppermint buttercream
- In a medium bowl, melt the butter for 20 seconds in the microwave.
- Add the powdered sugar and peppermint extract to melted butter and stir to combine. Sugar will be lumpy still.
- Add milk, 1 tablespoon at a time until buttercream is of spreading consistency. Frost and decorate mini brownie cups with decorative sprinkles (if using).
🥄 Equipment
Large mixing bowl
Hand whisk
Wooden spoon
Wire racks
🥫Storage
Room temperature: store brownies in an airtight container up to 5 days.
Freeze: store brownies in an airtight freezer safe container up to 3 months.
📖 Variations
- Use a cupcake pan and make bigger brownie cups. The brownie batter will have to cook a little longer if making the pan swap.
- Substitute Hershey's Dark Chocolate Unsweetened Cocoa Powder for a richer brownie recipe.
💭 Tips
- If using paper liners, use a mini muffin parchment paper liner for easy release.
- A silicone mini-muffin pan works great if you don't want to use paper liners
- If using a non-stick mini muffin pan made of metal, be sure to spray it generously with cooking spray.
📚 Related Recipes
These Brownie Pops are fun treats for the whole family!
Brownie purists will love this classic Chocolate Fudge Brownies recipe.
Try a Brownie Biscotti with your next hot cup of coffee or tea.
Coffee and chocolate fans will love these Fudgy Mocha Brownies.
🍽 Serve with..
Serve mini brownies with a hot cup of coffee or tea as an afternoon snack or after dinner dessert.
The Last Word
I absolutely loved these brownies! They were a tasty combination of chocolate and a buttery peppermint, some of my favorite flavor combinations. The sprinkles made these extra special and fun. The best part is while I decorated my batch with holiday sprinkles, you can choose any type of sprinkle and serve these year round. They are especially fun for BBQs and Potluck
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📖 Recipe
Brownie Cups with Peppermint Buttercream
As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the brownie cups
- 1 cup butter
- 3 cups granulated sugar
- 1 tablespoon vanilla extract
- 4 eggs
- 1½ cups flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
For the Icing
- 1 cup confectioners' sugar
- 1 teaspoon peppermint extract
- 1 tablespoon butter melted
- 1-2 tablespoon milk as needed
- Sprinkle pop sprinkles
Instructions
- To Make the Brownies
- Preheat oven to 350 degrees.
- Prepare mini muffin pan by spraying with cooking spray or lining with mini paper cup liners.
- Heat butter in sauce pan over stove top until just melted. Remove from heat.
- Whisk in sugar, eggs, and vanilla extract.
- In a medium bowl, mix flour, cocoa powder, and salt until combined.
- Stir flour mixture into butter mixture. Stir until just combined.
- Place 1 tablespoon scoop of dough into each mini muffin tin.
- Bake for 25-30 minutes or until toothpick comes out clean and top of brownie is no longer wet.
- Remove from oven and let cool 10 minutes. Remove cups from muffin pan and finish cooling on cooling rack.
- To make the buttercream
- Melt the butter in the microwave in a mixing bowl.
- Add confectioners sugar and peppermint extract to melted butter and stir. Sugar will be lumpy.
- Add milk, 1 tablespoon at a time until buttercream is of spreading consistency. Frost and decorate brownie cups as desired.
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