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Homemade Fudgy Brownie Cupcakes with fresh whipped cream mint topping photo
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Fudgy Brownie Cupcakes with fresh whipped cream mint topping

Indulge in these Fudgy Brownie Cupcakes topped with mint-infused whipped cream! A chocolate lover's dream come true!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cupcakes, Easy, Mint
Servings: 12 servings

Ingredients

  • 10 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 cup heavy whipping cream
  • 1 teaspoon powdered sugar (or regular sugar)
  • 1 drop peppermint extract
  • 1 drop green gel food color (optional)

Instructions

  • Preheat your oven to 350°F (175°C). This ensures that your cupcakes bake evenly.
  • Line a muffin tin with cupcake liners to prevent sticking and make for easy serving.
  • In a medium saucepan, melt the 10 tablespoons of unsalted butter over low heat. Once melted, remove from heat and allow to cool slightly.
  • In a mixing bowl, whisk together the 1 cup of granulated sugar, 1 cup of unsweetened cocoa powder, and 1 teaspoon of salt.
  • Add the melted butter and 1 teaspoon of vanilla extract to the dry ingredients. Stir until well combined. Then, add the 2 large eggs, mixing until the batter is smooth and glossy.
  • Gently fold in the 1 cup of all-purpose flour until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  • Spoon the batter evenly into the prepared muffin tin, filling each liner about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  • While the cupcakes are cooling, prepare the whipped cream. In a mixing bowl, combine 1 cup of heavy whipping cream, 1 teaspoon of powdered sugar, and 1 drop of peppermint extract. Whip until soft peaks form. For an extra touch, you can add a drop of green gel food color to achieve a festive mint hue.
  • Once the cupcakes are fully cooled, dollop the mint whipped cream on top of each cupcake. Serve immediately and enjoy the delightful combination of fudgy chocolate and refreshing mint.

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Electric Mixer
  • Spatula
  • Measuring cups and spoons
  • Cupcake liners

Notes

  • Use coconut oil instead of butter for a dairy-free option.
  • Substitute granulated sugar with coconut sugar for a different flavor.
  • Store in an airtight container in the refrigerator for up to 3 days.