Brownie Cupcakes with Peppermint Cream Cheese Frosting — Damn Delicious

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Brownie Cupcakes with Peppermint Cream Cheese Frosting

Jason, the best boyfriend a girl could ask for, made my dreams come true – he bought me a beautiful pink KitchenAid KSM 150PSPK mixer for Christmas and I couldn’t be happier. He’s definitely a keeper.

It’s beautiful isn’t it? It was so beautiful that I couldn’t even take it out of the box and use it! It was just too pretty and I wanted to leave it on my counter untouched forever but after a week or two later, it finally came time to make good use of this amazing machinery.

I used the mixer for the first time for these brownie cupcakes. The batter was actually quite simply and didn’t even need the mixer so I ended up using the KitchenAid for the frosting only. I first used the whisk attachment because that’s how I made the vanilla cream cheese frosting for the Red Velvet Cupcakes I made not too long ago but it wasn’t quite working as I had hoped so I switched to the paddle attachment, which created a beautifully minty green frosting. It was the perfect complement for the brownies that had such enjoyable crisp edges with a cakey interior.

These are the perfect cupcakes to bring to a gathering – it’s not only quick and easy to make but who doesn’t like chocolate?

Brownie Cupcakes (adapted from Comfort of Cooking):

Yields 8 cupcakes

  • 1/2 cup unsalted butter
  • 1 1/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

For the Peppermint Cream Cheese Frosting (adapted from Dulce Dough):

  • 4 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 teaspoon peppermint extract
  • 2 1/2 cups confectioner’s sugar
  • Green food coloring (I used about 3 drops for a beautiful pastel green.)

Preheat the oven to 350 degrees F.

Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)

Melt the butter in a large saucepan over low heat.

Add the sugar, eggs and vanilla, whisking until well combined.

Add the cocoa, flour, salt and baking powder, stirring just until incorporated.

Scoop the batter evenly into the muffin tray.

Place into oven oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool completely on a wire rack before frosting.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on high speed until light and fluffy, about 3 minutes.

With the mixer on low speed, gradually add the powdered sugar, beating just until incorporated.

Add the vanilla and green food coloring.

Increase the speed to medium high and whip until the frosting is light and fully, about 1-2 minutes.

Use a small offset spatula to spread the cupcakes with frosting. (I piped the frosting using a large Wilton 1M star tip.)

These cupcakes are best when served the same day but can be stored in the fridge for several days. Just be sure to bring them to room temperature before serving.

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