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.