Peppermint Patty Brownie Cupcakes

• Meat

  • 15 Snack size peppermint patty

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/4 cups Brown sugar
  • 1/2 cup Chocolate chips
  • 1/3 cup Cocoa powder
  • 1 1/2 cup Confectioners' sugar
  • 1/2 cup Flour
  • 1/2 tsp Peppermint extract
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1/2 cup White sugar

• Dairy

  • 1 cup Butter
  • 2 tbsp Milk

Found on sugarspiceandfamilylife.com

Description

Ingredients

• ½ cup butter
• ½ cup flour
• ⅓ cup cocoa powder
• ¼ tsp. baking powder
• ¼ tsp. salt
• ½ cup chocolate chips
• ½ cup white sugar
• ¼ cups brown sugar
• 2 eggs
• 1 tsp. vanilla extract
• 10 snack-size peppermint patties
• ½ cup butter, softened
• 1½ cup confectioners sugar
• ½ tsp. peppermint extract
• 2 Tbs. milk
• 5 snack-size peppermint patties, halved

Directions

• Preheat oven to 350 F. Place liners into a cupcake pan.
• In a large saucepan, melt butter. Remove from heat.
• In a bowl, combine flour, cocoa powder, baking powder and salt. Add in chocolate chips.
• In the melted butter saucepan, mix in white sugar, brown sugar, eggs and vanilla extract. Whisk in flour mixture until blended.
• Fill each liner ¾ full with a peppermint patty in the middle of the batter.
• Bake for 18 minutes or until done. Allow to cool for 5 minutes and then remove from pan.
• In a large bowl, cream the butter.
• Gradually beat in the powdered sugar alternately with the milk and peppermint extract.
• Beat until fluffy.
• Pipe the peppermint frosting on top of each cooled brownie cupcake.
• Place a peppermint patty half on top of each frosted brownie cupcake.