Mint Patty Brownie Cupcakes



Cupcake Ingredients:

1 dark chocolate brownie mix {family size}

2 eggs

1/4 cup water

1 tsp. vanilla

1/3 cup oil

1 bag mint patties {York Peppermint Patties, is what I used}

Chocolate Butter Cream Frosting ingredients:

1 stick butter, room temperature

1/3 cup cocoa

3 3/4 cups powdered sugar

4 Tbsp. heavy whipping cream or milk  {I used cream}

3 tsp. vanilla

Brownie Cupcake directions:

Mix together brownie mix, eggs, water, vanilla, and oil.

Stir until moistened.

Pour about 2 tablespoons batter in every paper liner.

Layer 2 mint patties in each liner.

Top with remaining batter, filling 3/4 full.

Bake at 350* for 13-15 minutes until soft, but not too wiggly.

The middle will be gooey and delicious.

Cool completely on wire rack.

Frost.

Chocolate Butter Cream Frosting directions:

Beat butter in a large mixing bowl until light and fluffy, about 30 seconds.

Stop mixer before adding cocoa to avoid a large mess.

Add cocoa, sugar, 4 Tbsp. cream or milk, and vanilla.

Beat frosting until thick and creamy. { Add more milk or cream if it's too thick}

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Oooohhhhh, wow! When I bit into this delectable cupcake, I found myself in chocolate heaven! 
Thank goodness, they're so rich I could only eat one.


Note:

These recipes make 12-14 cupcakes.  I doubled my recipes.

Piping the frosting uses a lot of the frosting- as you can see in my picture.  Using a butter knife, or spoon, uses less frosting. I scratched the piping, and went with using a knife instead.

Also, watch your timer!  I slightly over baked my second batch, and they weren't as good as the first batch. Bummer.