Mint Brownie Cupcakes Topped With Mint Irish Cream Frosting

Fudgy mint brownie cupcakes topped with a mint Irish cream frosting. 

Brownie cupcakes that are lip smacking delicious on their own, top them with Irish cream frosting and they become truly decadent. The brownies are fudgy, the frosting is velvety and they are brought together

by a touch of mint flavor in each. Not a fan of mint in your desserts? Don't run away! I have included alternate instructions for you, a non-mint version of both the frosting and the brownies.

I love the mint flavor, especially in the frosting, it tastes like a creamy buttermint. Are you a fan of buttermints? I am! Parties, weddings, baby showers... I effortlessly gravitate toward the bowl holding those small colorful morsels of minty goodness.  I shamelessly eat more than my fair share. So this frosting is a new favorite for me.

I have to tell you these baked up quite large and they are obscenely rich. I could only eat half a cupcake at one time and I have a major sweet tooth. You could fill the cups two thirds full and easily get several more brownie cupcakes from the recipe. Remember to decrease the baking time if you decide to take this route and start checking around 20 to 22 minutes for doneness. I will be making these smaller the next time I make them, which will be in the very near future. As a matter of a fact, I may have another batch going at this very moment.

Mint or non-mint, which is your preference?


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Printable Copy of Recipe

Fudgy Mint Brownie Cupcakes

Recipe by Christy's Cooking Creations

Prep time: 10 Minutes
Cook time: 28 Minutes
Yield: 12 Large Brownie Cupcakes

Ingredients

• 6 Ounces Semi Sweet Baking Chocolate
• 1 and 1/2 Stick (12 Tablespoons) Butter
• 1 and 1/2 Cup Sugar
• 3 Large Eggs
• 1 Teaspoon Vanilla Extract
• 1 Teaspoon Mint Extract
• 1 and 1/4 Cup All Purpose Flour

Cooking Directions

1. Preheat oven to 350 degrees.
2. Place a cupcake liner in 12 muffin cups or lightly spray or grease each cup.
3. Melt baking chocolate and butter together in microwave in two to three 30 second intervals or until butter is completely melted. Stir chocolate and butter together until chocolate is completely melted.
4. Beat sugar, extracts and eggs together until creamy.
5. Add butter and chocolate mixture and mix well.
6. Add flour and mix just until throughly incorporated.
7. Fill each liner to the top with brownie mix.
8. Bake at 350 degrees for 26 to 28 minutes. Do not over bake. A toothpick inserted in the middle should come out with moist crumbs.
9. Allow to cool completely before frosting.

Notes:
These can be made into regular bar brownies by using a 9X9 pan and increasing baking time by 10 to 12 minutes.

Substitute vanilla extract in place of mint extract measurement for a non-mint version of the brownies or completely omit.

A delicious Irish cream frosting for topping your favorite cakes, cupcakes or brownies for St. Patrick's Day.

Mint Irish Cream Frosting

Recipe by Christy's Cooking Creations

Ingredients

• 3 Cups Powdered Sugar
• 1 Stick (8 Tablespoons) Softened Butter
• 3 Tablespoons Irish Cream Liquor
• 1/2 Teaspoon Vanilla Extract
• 1/2 Teaspoon Mint Extract
• Green Sugar Sprinkles (Optional-Decoration only)
• 12 Andes Mints (Optional-Decoration only)

Directions

1. With a hand mixer or in a stand mixer, cream softened butter with extracts.
2. Alternate adding one cup of powdered sugar along with one tablespoon of Irish Cream until all is used, mixing well after each addition.
3. If needed, add more liquor for a creamier frosting or more powdered sugar for a stiffer frosting. Add either in very small amounts until desired consistency is reached.

Frost brownie cupcakes as desired and top with sugar sprinkles and an Andes mint, if desired.

Note:
Substitute vanilla extract in place of mint extract measurement for a non-mint version of the Irish cream frosting.

©Christy’s Cooking Creations. Please do not use my images without prior consent. Please link back to this post even if recreating and posting this recipe in your own words.