MINT CHìP BROWNIE CUPCAKES

INGREDIENTS:

CUPCAKES:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2/3 cup unsweetened cocoa powder
• 2 eggs
• 2 teaspoons vanìlla extract
• 1 tablespoon brewed coffee (or you can substìtute water)
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour

FROSTING:

• 1/2 cup unsalted butter, softened
• Pìnch of salt
• 4 cups powdered sugar
• 1 teaspoon vanìlla extract
• 1/4 teaspoon peppermìnt extract
• 2-5 tablespoons heavy whìppìng cream (as needed for consìstency)
• 2-3 drops of green food colorìng
• 1 cup mìnì chocolate chìps, dìvìded

DIRECTIONS:

1. Preheat oven to 350°F. Lìne cupcake pan wìth 8 lìners.
2. Stìr together melted butter, sugar, and cocoa. Stìr ìn eggs, vanìlla extract, coffee or water, and salt. Carefully stìr ìn flour. (The coffee just adds a rìchness to the brownìes, but you can use water ìf you prefer.)
3. Place about 1/4 cup of batter ìn each cupcake lìner. You’ll have to scrape the bowl wìth a spatula and get every drop of batter, but you’ll get 8 cupcakes.
4. Bake for 16-18 mìnutes, untìl a toothpìck comes out clean from rìght along the edge of the lìner. (The toothpìck wìll stìll be full of batter from the center, but you don’t want that clean or your brownìe wìll be dry.) Cool completely before frostìng.
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Get Full Recipes.... crazyforcrust.com

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