Friday, March 16, 2012

Brownie Cupcakes with Mint Frosting


I take friendship very seriously.  Especially Best Friendship.  Without best friends there would be no laughing, no tom-foolery, and definitely no best friends bracelets.  And really, if that's the case...then what's the point of it all?


The best way to show your besties that you love them is to cook them delicious treats that encompass the things they enjoy.  This is exactly what I did for my bestie.  


She loves (among other things) brownies, being Irish, and celebrating St. Patrick's day.  So in honor of the season (St. Patty's Day) and the reason (Best Friendship) I made her these Brownie Cupcakes with Mint Frosting.  The recipe is surprisingly quick and easy, and the cupcakes are over the rainbow delicious! (The wrappers are the best touch...like a 'lil pot-o-chocolatey-gold!)

Oh!  And remember, these treats only make 12 cupcakes...and they are magically good...so be careful who you share them with...BFF's only!


Recipe:
Brownies
1 1/2 cups Semisweet Chocolate Chips
1 stick Unsalted Butter (room temp)
1 cup Sugar
3/4 teaspoon Salt
3 Eggs
1/2 cup All Purpose Flour
1/4 cup Cocoa Powder (sifted)

Preheat oven to 350°

Line one muffin tin with cupcake papers

Place chocolate and butter in a double boiler

Stir occasionally until melted, then remove bowl from heat

Using a whisk, combine sugar and salt until the mixture is smooth

Whisk in the eggs

Gently whisk in flour and cocoa, just until the mixture is smooth

Fill each cupcake liner about 2/3 of the way full

Bake for 35 minutes rotating the pan halfway through.  Allow cupcakes to cool in pan before removing.  When cupcakes are completely cool, it's time to frost these bad boys!

Mint Frosting Recipe:
1 1/2 teaspoons Pure Peppermint Extract
Green Food Coloring

Make Buttercream Frosting according to recipe.

At the end add in peppermint extract until combined

Add a little green food coloring to enhance the look and flavor of the mint

Frost cupcakes as desired

Enjoy!!! ♥


Brownies:
1 1/2 cups Semisweet Chocolate Chips
1 stick Unsalted Butter (room temp)
1 cup Sugar
3/4 teaspoon Salt
3 Eggs
1/2 cup All Purpose Flour
1/4 cup Cocoa Powder (sifted)
  • Preheat oven to 350°
  • Line one muffin tin with cupcake papers
  • Place chocolate and butter in a double boiler
  • Stir occasionally until melted, then remove bowl from heat
  • Using a whisk, combine sugar and salt until the mixture is smooth
  • Whisk in the eggs
  • Gently whisk in flour and cocoa, just until the mixture is smooth
  • Fill each cupcake liner about 2/3 of the way full
  • Bake for 35 minutes rotating the pan halfway through.  Allow cupcakes to cool in pan before removing.  When cupcakes are completely cool, it's time to frost these bad boys!

Mint Frosting:
1 1/2 teaspoons Pure Peppermint Extract
Green Food Coloring
  • Make Buttercream Frosting according to recipe.
  • At the end add in peppermint extract until combined
  • Add a little green food coloring to enhance the look and flavor of the mint
  • Frost cupcakes as desired



4 comments:

  1. yummy!!!!!!! I am making chocolate espresso cupcakes with Bailey's cream filling this weekend for school on tuesday! stop by!<3

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  2. They look beautiful! And mint frosting is so lovely!

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  3. these look de-lish... Lovin' the pot o gold accents!

    ReplyDelete
  4. These look great. I love chocolate and mint together. I'll have to make these. Thanks for sharing.

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