Chocolate cupcakes topped with swirls of creamy frosting and sprinkled with crushed peppermint candy are arranged on a cooling rack. A bowl of striped peppermint candies and a red cloth are in the background.

Chocolate Brownie Cupcakes with Peppermint Frosting

Christmas time is here and nothing says Santa like a chocolate brownie cupcake with peppermint frosting! These easy brownie cupcakes only require a few simple ingredients to make but taste like you spent all day baking in the kitchen. This simple recipe is a combination of classic fudge brownie cupcakes topped with a rich layer of peppermint buttercream frosting that tastes just like a candy cane. Anyone can make this mini brownie cupcakes recipe and they are the perfect treat for the holiday season. Full recipe card below.

Chocolate brownie cupcakes topped with swirls of peppermint frosting and sprinkled with crushed candy canes are arranged on a cooling rack. Candy canes are scattered around the cupcakes. A text overlay reads, "Brownie Cupcake Recipe: Chocolate Brownie Cupcakes with Peppermint Frosting.

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What is a brownie cupcake?

Chocolate brownie cups are just like regular brownies only in cupcake form made in a muffin pan! Unlike regular chocolate cupcakes, these fudgy brownie cupcakes have a denser texture and are more chocolaty. But just like a regular cupcake they are topped with rich buttercream frosting. You can make these as mini brownie cupcakes or full size cupcakes.

Ingredients

Ingredients for a brownie cupcake recipe are arranged on a marble surface: powdered sugar in a labeled container, dark chocolate brownie mix, heavy whipping cream, vanilla extract, butter, peppermint extract, and candy canes.

Chocolate Brownies  

Brownie Mix – To keep things simple, I used store bought boxed brownie mix in this recipe. You can use any box of brownie mix you want (milk chocolate or dark) but I prefer the dark chocolate flavor. You can also use any one of your favorite homemade brownie recipes if you prefer.

  **Pro Tip – For a richer homemade taste use milk instead of water when mixing the brownie batter.

Peppermint Buttercream Frosting 

Butter – Butter is one of the primary ingredients in an American buttercream icing recipe. You cannot skip this or substitute it. You need softened room temperature butter. DO NOT melt it. This is important. If you melt the butter, the fat will not combine in the same manner and the frosting will separate. Use only real unsalted butter for this recipe, no margarine. Trust me, the first time I made icing I learned this the hard way.

Powdered Sugar – Also known as confectioner’s sugar or icing sugar. This ingredient is what gives the butter some structure and sweetness and is another key component in buttercream frosting.

Heavy Whipping Cream – Heavy cream is the key ingredient to making a creamy buttercream frosting. It has a rich taste and in my opinion is the best option for icing.

Vanilla Extract – This will give your icing a richer complex flavor rather than simply sugary or minty. If you prefer vanilla frosting, you can stop with this ingredient and skip the peppermint oil.

Peppermint Oil – The difference between vanilla frosting and peppermint frosting in this recipe is the peppermint oil. This is very potent and should not be measured over the bowl. You can also use peppermint extract but will probably need a little bit more. Just add a little bit at a time because you can’t take it away once it’s in there!

Chocolate cupcakes with swirled white frosting and crushed candy cane toppings are displayed on a cooling rack. Some scattered candy canes, reminiscent of a festive brownie cupcake recipe, are visible around the cupcakes, enhancing the delightful presentation.

Toppings – I added crushed candy canes to my brownie cupcake recipe for some holiday flair, but you could also use sprinkles, chocolate chips, holiday candies, or chocolate kisses. Get creative!

If you prefer a chocolate frosting, try my dark chocolate buttercream. It’s my favorite frosting when it comes to chocolate!

Mixing Options

For best results, you will want to use a large bowl and an electric hand mixer or a stand mixer to mix both the brownie batter and to whip the frosting.

How to Bake the Brownie Cups

For this step you will need a regular or mini cupcake tin to bake the brownies in. I used a mini muffin tin for mine. Simply mix up the brownie batter and use a tablespoon to spoon in the batter until it’s about 2/3 full. I do recommend using paper cupcake liners for these since brownies are a bit more dense and may not remove as easily from the tin. I picked up some Christmas liners at the dollar store.

A muffin tray filled with chocolate batter, perfect for a brownie cupcake recipe, is ready for baking. A metal mixing bowl with utensils and a striped kitchen towel sit in the background on a marble countertop.

Cool the brownie cups completely before removing from the pan and frosting. At least 30 minutes or the frosting will melt.

How to Pipe Frosting

When frosting a cake or cupcake most professional bakers use a piping bag or a pastry bag to make desserts look pretty. But I prefer to use a resealable zip-top bag and a large star tip. Place a star tip into one corner of the bag and poke it through a little bit to mark where you need to cut. Then use a pair of scissors to cut off the corner at the marks you made. Then scoop the chocolate buttercream frosting into the bag, get all the air out, and zip it closed.

A four-panel image showcasing a brownie cupcake recipe: top left, a stand mixer with frosting and paddle attachment; top right, frosting being transferred into a ziplock bag in a mason jar; bottom left, frosting in a piping bag; bottom right, crushed candy canes with a spoon.

Using a circular motion starting on the outer edge, squeeze the icing onto the center of each cupcake. When you get to the middle pull up in a dabbing motion. Note, this does work best with a larger tip. If you do not have one you can simply use the plastic bag with a hole cut out.

* Note to my readers. I strive to bring home cooks reliable recipes you can count on. Every recipe on this site is tested and made by me personally in my own kitchen and given to my harshest recipe tester critics for invaluable feedback. This site does not review its own recipes or participate in paid reviews nor does it purchase recipes and photos from third parties. Photos are taken of each recipe and not artificially generated. All reviews are real trustworthy reviews and if you make a recipe and have feedback, please feel free to contact me.

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Chocolate cupcakes topped with swirls of creamy frosting and sprinkled with crushed peppermint candy are arranged on a cooling rack. A bowl of striped peppermint candies and a red cloth are in the background.

Chocolate Brownie Cupcakes with Peppermint Frosting


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  • Author: Lisa
  • Total Time: 1 hour 10 minutes
  • Yield: 16-24 Cupcakes 1x
  • Diet: Vegetarian

Description

Christmas time is here and nothing says Santa like a chocolate brownie cupcake with peppermint frosting! These easy brownie cupcakes only require a few simple ingredients to make but taste like you spent all day baking in the kitchen. This simple recipe is a combination of classic fudge brownie cupcakes topped with a rich layer of peppermint buttercream frosting that tastes just like a candy cane. Anyone can make this mini brownie cupcakes recipe and they are the perfect treat for the holiday season.


Ingredients

Units Scale

Brownie Cupcakes 

  • 1 box Dark Chocolate Brownie Mix

Peppermint Buttercream Frosting

  • 1 cup Unsalted Butter (2 sticks at room temperature)
  • 2.5 cups Powdered Sugar
  • 7 tbsp Heavy Cream (room temperature)
  • 3 tsp Vanilla Extract
  • 1/8 tsp Peppermint Oil
  • 1/8 tsp Salt
  • 45 Mini Candy Canes crushed

Instructions

Brownie Instructions

  1. Pre-heat oven to 350 degrees.
  2. Prepare the brownie mix according to package instructions. For a richer moist brownie, use milk instead of water.
  3. Line a cupcake pan with paper cupcake liners. Fill each of the prepared muffin cups about 2/3 full with batter.
  4. In a preheated oven bake the brownie cups for 15-20 minutes or until a toothpick comes out clean when inserted into the center of a cupcake. Baking time may vary.
  5. Cool for at least 30 minutes on a wire rack.

Peppermint Buttercream Frosting Instructions

  1. While the brownies cool, cream butter in a medium sized mixing bowl using a stand mixer or electric mixer with a beater or paddle attachment. Cream until smooth. Note, the butter must be at room temperature and soft. Do not melt butter and do not use margarine.
  2. Add in powdered sugar, heavy cream, vanilla, peppermint oil and salt a little at a time mixing on low speed until smooth and fluffy.
  3. Use a spatula, piping bag, or Ziplock to apply frosting to the tops of the brownie cupcakes. See my notes above on my plastic bag method.
  4. Garnish with crushed up candy canes. I put a few small candy canes in a plastic bag and smashed them with the back of a spoon.

Notes

  • Makes 16-24 mini cupcakes depending on size and amount of frosting used.
  • If the heavy cream is too cold it will not combine properly with the butter and the frosting with be lumpy and grainy. Like the butter it should be room temperature. Take it out of the fridge when you start on the brownies so it isn’t super cold by the time you start making the frosting.
  • Prep Time: 20 minutes
  • Cool Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Looking for more dessert recipes? Check out my mini chocolate bourbon pecan pies, Christmas muddy buddies, peanut butter cookie cups with chocolate frosting, copycat Crumbl sugar cookies, or chocolate chip cookies without butter.

Chocolate brownie cupcakes topped with swirls of creamy frosting and sprinkled with peppermint candy pieces, displayed on a cooling rack.

Storage

Leftover brownie cupcakes can be stored in an airtight container for up to 5 days.

When to Make Chocolate Brownie Cupcakes

This is one of my favorite recipes for Christmas time because they taste just like a chocolate candy cane but are easy to make with boxed brownie mix. Perfect for when you are short on time during the holiday season. You can even change things up and use different frosting flavors for a whole new taste, making it the perfect recipe for birthdays, holidays, game day, or anytime you have a craving for a sweet treat!

Chocolate cookies, reminiscent of a tempting brownie cupcake recipe, are topped with swirls of creamy frosting and sprinkled with crushed candy canes. They are perfectly arranged on a cooling rack, with a red cloth and whole candy canes peeking out underneath.

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Close-up of peppermint chocolate brownie cupcakes topped with white frosting and crushed candy canes. Cupcakes are arranged on a wire rack, showcasing this irresistible brownie cupcake recipe. A text overlay reads "Peppermint Chocolate Brownie Cupcakes.

This post, Chocolate Brownie Cupcakes with Peppermint Frosting, appeared first on Garrison Street Eats.

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