Fudgy Brownie Cupcakes with fresh whipped min topping – rich and fudgy cupcakes with refreshing frosting.
It’s a glorious 70 degrees outside today. Seventy! Thank you, Mother Nature! Let’s celebrate with cupcakes!
Not just any cupcakes. The beginning of Spring requires a little step up from classic chocolate cupcakes. Besides, St. Patrick’s Day is just a few days away and chocolate and mint combinations are highly sought after. I added it all up and came up with this chocolate mint combination.
Enter Fudgy Brownie Cupcakes with Mint Whipped Cream Topping.
They will knock your socks off! My girls were wearing flip-flops today, so apparently it works! 😉
These brownie cupcakes are so utterly fudgy and chocolatey and are faster to make than pan brownies. Do I hear applause? 🙂 Than check this: I topped each and every one with freshly whipped cream with a drop of peppermint extract. Chocolate brownie base and peppermint topping. Oh yes!
The real star here is the brownie cupcake. Dense, fudgy, chewy and super chocolatey. I thought that a sugary frosting will be too overwhelming and since we are in a Spring mood here (think refreshing), I decided to go with something lighter. What better than freshly whipped cream with a hint of mint? Perfect combination, dare I say.
Fudgy brownie cupcakes with whipped cream
Ingredients
!for the brownie cupcakes:
- 10 Tbsp unsalted butter
- 1 1/4 c granulated sugar
- 3/4 c unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp vanilla
- 2 large eggs
- 1/2 c all-purpose flour
!for the topping:
- 1/2 c heavy whipping cream
- 1 tsp powdered or regular sugar
- 1 drop peppermint extract
- 1 drop of green gel food color (optional)
Instructions
!to make the brownie cupcakes:
- Preheat oven to 325 degrees F.
- Place 10 cupcake liners in 10 cavities of your muffin pan. Set side.
- In a medium saucepan, combine butter, sugar and cocoa powder. Cook on medium, stirring constantly, until butter is melted and the mixture is grainy but fairly uniform.
- Remove from the stove. Cool to room temperature.
- Whisk in vanilla extract and salt.
- Add eggs and whisk until smooth.
- Gently fold in flour, just until no streaks remain. Do not overmix.
- Fill cupcake liners almost all the way to the top.
- Bake 20 to 22 minutes, or until the tops look cracked slightly. Do not overbake.
- Cool completely in pan.
!to make the topping:
- In a bowl of a stand mixer, whip cream until soft peaks form. Add sugar and whip 1 minute longer on medium speed. Add peppermint extract and whip for 10 seconds. Stir in food color if using.Transfer into a piping bag or ziploc bag with snipped corner.
- Decorate completely cooled cupcakes with the topping just before serving.
Nutrition
Monica Ma says
My goodness – these look and sound utterly divine! I love the cloud of whipped cream on top and the center of these cupcakes…YUM!!
Kiran says
You have every word in this blog title that’s so delicious — from fudgy to brownie, to cupcakes, then fresh whipped cream, with mint topping.
I’m already huuunngggrrryyy 😀
Jen Laceda says
Anna, did you have to pipe the frosting or did you just use a spatula to spread it on the cupcakes? I like how simple the frosting looks, just coating the tops!
What?!? 70 F temps? We are still going to have one more big snowfall here in Toronto next week! No fair! Oh, Spring, where are you? Can you arrive a little earlier???
CrunchyCreamySw says
I used a plain decorating tip to pipe the whipped cream. It will spread and sit a top of the cupcake like a little cloud 🙂 So glad you like it, Jen! Thanks!
Rosie @ Blueberry Kitchen says
Oh I’m so envious of your warm weather, it’s lovely and cold and rainy in england right now! Your cupcakes sound so delicious!
CrunchyCreamySw says
Yeah, it was just a few days thing… We are smack back down to 40s today.. Ugh…
Valerie says
Please send some of these cupcakes (and 70 F. temps!) this way! 😀
CrunchyCreamySw says
Will do! 🙂 Thanks, Valerie!
Amanda @ Once Upon a Recipe says
Chocolate and mint are THE best! And maybe even a cure for very un-Spring like weather? (Hello two feet of snow – WTF?)
CrunchyCreamySw says
Woah! I don’t think I can take any more snow…. These cupcakes on the other hand.. 🙂 Thanks, Amanda!
Chung-Ah says
When eating a brownie, a cupcake form is definitely preferred in my book! And that frosting – YES PLEASE!
CrunchyCreamySw says
I know, right? 🙂 Thanks, Chung-Ah!
domesticfits says
That last picture!! The fudgyness looks insane, gorgeous 🙂
CrunchyCreamySw says
Totally insane! Thanks, Jackie 🙂
curryandcomfort says
Oh yes… totally fantastic combination!! I would knock my socks off too. YUM!
CrunchyCreamySw says
🙂 Thanks, my friend!
The Joy of Caking says
Anna, these fudgie little delights look like the perfect solution to any chocolate attack 🙂
CrunchyCreamySw says
Aww, thank you!
Averie Cooks says
Love the dense, fudgy, chewy and super chocolatey action. And it’s the same recipe I used for brownies earlier this week! But in cupcake form. I’ve gotta try this!
CrunchyCreamySw says
One of my favorite when it comes to brownies! Thanks, Averie!