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Mar 09

Mint Chip Brownie Cupcakes

Sometimes I think I should rename this blog to “Crazy for Crust and Brownies” because I love brownies almost as much as I love crust and pie.

These brownie cupcakes? Are making me think even harder about doing that. If you’re looking for a super fudgy, rich, and decadent brownie cupcake, you’re in the right place.

Mint Chip Brownie Cupcakes | crazyforcrust.com | A super fudgy and dense brownie turned into a cupcake, frosted with a mint chip buttercream!

Can we talk about St. Patrick’s Day and school for a minute? Great, thanks.

When Jordan was in preschool they got all into the leprechaun thing. The leprechauns would destroy the classroom on March 17. This spilled over into home life, a place where previously leprechauns did not dwell. It also caused no amount of distress for weeks leading up to the big day.

Much like Santa, France (the elf), and the Easter Bunny, Jordan was (is) scared to death of leprechauns. As in: won’t go in her room alone. Won’t go into a dark room, period. Every March was just so much fun.

Then we got to third grade. I was all FINALLY. They’re too grown up now. We can finally come out the other side of leprechauns. I was wrong.

Last week Aimee posted about how annoying it is to make leprechaun traps as a school project, because inevitably the parents have to make them and if you’re like her (or me) the kid has to do their own homework so they go to school with scotch taped shoe boxes and the other kids have PVC pipe and wood and nails and everything their parents built. I sympathized with Aimee, secretly glad we’d never have to build a leprechaun trap.

I got cocky people. Then I got handed my just desserts. Guess what’s due on March 17 in Jordan’s class? Yup. A freaking leprechaun trap using no less than 3 simple machines (whatever the heck those are). The pictures online and in her assignment make it obvious that her dad and I are, in fact, supposed to build the trap for her. Pipes and pulleys, glitter and paint and gears and shifts, oh my.

Kids should be able to do their own homework. They should be able to think up an idea and build it on their own, with only a little help from parents. That is the point of school work. But I hate to tell you: there is no way Jordan will be able to conceptualize and build a leprechaun trap on her own. Enter: her dad and I.

And, even better? We get to store a leprechaun trap in our house until it’s due on the 17th. We have to keep something in the house that supposedly draws in what Jordan is afraid of. So yeah, she’ll probably be sleeping with the light on for a week. IF SHE SLEEPS AT ALL.

Okay. That’s it. /rant

So, did you read the whole thing? Or just join in now? Either way, you’re in for a treat. The only thing I like about St. Patrick’s Day? The food. Namely: Mint and Chocolate.

Or, in this case, Mint Chip Brownie Cupcakes.

Mint Chip Brownie Cupcakes | crazyforcrust.com | A super fudgy and dense brownie turned into a cupcake, frosted with a mint chip buttercream!

As you all know by now, my daughter is obsessed with Chocolate and Mint. The only problem I have when making  these sorts of treats for her is that she hates dark chocolate, so cupcakes and cake are iffy. But brownies? She always loves brownies.

These cupcakes started off with my favorite One Bowl Brownie recipe. I simply put the batter into a muffin tin instead of in a 9×9 pan. Easy peasy! The recipe is, literally, one bowl and a wooden spoon. You have to melt the butter, but not any chocolate so it’s even easier than my other favorite brownie recipe.

{BTW, if you don’t want cupcakes, make the brownies in a 9×9″ pan and frost them with the frosting. Voila! Traditional brownies.}

This recipe makes 8 standard sized cupcakes. You have to scrape the bowl to get every last drop of batter, but you’ll get 8. It’s a small batch, which is perfect when you don’t need a gazillion cupcakes. If you want more cupcakes you can double the recipe. You can even use a box brownie mix in place of my recipe, if you want something super easy.

The frosting is thick and rich, and tastes just like Mint Chip Ice Cream. Be careful when adding the peppermint extract – I always err on the side of caution and add just a bit. Too much peppermint extract and you end up with toothpaste. Taste as you add, you can always add a little more.

BTW, in case you don’t know, peppermint extract is very different from mint extract. To me, mint extract tastes like toothpaste even in small doses. Be sure you buy peppermint extract!

These cupcakes are very, very rich. Even though she and I each ate a whole one, we probably could have split one. Since I made these cupcakes, I also used the same recipe to make mini brownie cupcakes. If you want a more manageable, less rich and smaller cupcake, use mini muffin tins. It’ll make about 24-28, baked for about 9-11 minutes.

I think brownie cupcakes are my new favorite cupcake.

Mint Chip Brownie Cupcakes | crazyforcrust.com | A super fudgy and dense brownie turned into a cupcake, frosted with a mint chip buttercream!

See all that fudgy goodness? #totalwin

I’d much rather celebrate St. Patrick’s Day with these than with a leprechaun trap. And they’re probably easier to make!

Mint Chip Brownie Cupcakes

Yield: 8 cupcakes

Ingredients:

Cupcakes:



  • 1/2 cup unsalted butter, melted

  • 1 cup granulated sugar

  • 2/3 cup unsweetened cocoa powder

  • 2 eggs

  • 2 teaspoons vanilla extract

  • 1 tablespoon brewed coffee (or you can substitute water)

  • 1/4 teaspoon salt

  • 1/2 cup all-purpose flour


Frosting:



  • 1/2 cup unsalted butter, softened

  • Pinch of salt

  • 4 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon peppermint extract

  • 2-5 tablespoons heavy whipping cream (as needed for consistency)

  • 2-3 drops of green food coloring

  • 1 cup mini chocolate chips, divided


Directions:


  1. Preheat oven to 350°F. Line cupcake pan with 8 liners.

  2. Stir together melted butter, sugar, and cocoa. Stir in eggs, vanilla extract, coffee or water, and salt. Carefully stir in flour. (The coffee just adds a richness to the brownies, but you can use water if you prefer.)

  3. Place about 1/4 cup of batter in each cupcake liner. You’ll have to scrape the bowl with a spatula and get every drop of batter, but you’ll get 8 cupcakes.

  4. Bake for 16-18 minutes, until a toothpick comes out clean from right along the edge of the liner. (The toothpick will still be full of batter from the center, but you don’t want that clean or your brownie will be dry.) Cool completely before frosting.

  5. Make frosting: beat butter and salt until smooth. Slowly mix in powdered sugar until crumbly. Add extracts and 2 tablespoons of heavy cream. Beat until smooth, adding more cream as needed to get the consistency desired. Stir in 1/2 cup mini chocolate chips. You want the frosting stiff enough to hold up on it’s own. Frost cupcakes as desired. I used an ice cream scoop to scoop a 1/4 cup frosting onto each cupcake. If you wish, melt the remaining mini chocolate chips in a microwave safe bowl (in 30 second increments, stirring between each) and then drizzle over cupcakes.

  6. Store in refrigerator loosely covered, serve at room temperature.


These cupcakes are VERY rich. If you're worried about that at all, you can make them in mini muffin pans. (It will yield about 24-28 mini cupcakes.) Baking time will be less, about 9-11 minutes.


One Bowl Brownies with Almond Joy Bars

One Bowl Candy Bar Brownies (3 of 4)w

Peanut Butter Swirl Brownies

Peanut Butter Swirl Brownies (1 of 4)w

Mint Chip Cake Roll

Mint Chip Cake Roll (1 of 5)w

Mint Chip Milkshake Cupcakes

mint-chocolate-milkshake-cupcakes (3 of 7)w

Sweets from friends:
Brownie Red Velvet Gooey S’mores Bars by Picky Palate
Nutella Swirl Brownie and Sugar Cookie Tart by Love and Olive Oil
Fudgy Chocolate Chunk Brownies by Something Swanky