Fudgy Brownie Cupcakes with fresh whipped cream mint topping
If you’re a fan of chocolatey goodness, these Fudgy Brownie Cupcakes with fresh whipped cream mint topping are about to become your new favorite indulgence. Imagine sinking your teeth into a rich, fudgy brownie, perfectly baked into cupcake form and topped with a light, fluffy mint-infused whipped cream. It’s a match made in dessert heaven! Perfect for parties, celebrations, or just a sweet treat at home, this recipe brings together simple ingredients to create an impressive and delightful dessert.
Why This Recipe Works
The beauty of these Fudgy Brownie Cupcakes lies in their simplicity and rich flavor. By using quality ingredients like unsweetened cocoa powder and real butter, you ensure a deep chocolate flavor that will satisfy any chocolate lover’s cravings. The addition of whipped cream adds a lightness that balances the dense cupcake perfectly. Plus, the hint of mint brings a refreshing twist that makes these cupcakes stand out. Whether you’re serving them at a gathering or enjoying them on a cozy night in, you can’t go wrong with this delightful treat.
What You’ll Gather
- 10 tablespoons unsalted butter – This will give the cupcakes their rich and fudgy texture.
- 1 cup granulated sugar – Sweetens the cupcakes beautifully.
- 1 cup unsweetened cocoa powder – Provides that deep chocolate flavor.
- 1/2 teaspoon salt – Enhances the sweetness and balances the flavors.
- 1 teaspoon vanilla extract – Adds a warm, aromatic note.
- 2 large eggs – Binds the ingredients together for a moist cupcake.
- 1 cup all-purpose flour – Gives structure to the brownies.
- 1 cup heavy whipping cream – Essential for making the fluffy whipped cream topping.
- 1 teaspoon powdered sugar – Sweetens the whipped cream without overpowering it.
- 1 drop peppermint extract – Infuses the whipped cream with a fresh mint flavor.
- 1 drop of green gel food color (optional) – For a fun, festive touch!
Equipment & Tools
- Muffin tin – For baking the cupcakes.
- Parchment paper liners – To line the muffin tin, making cleanup a breeze.
- Mixing bowls – For combining the ingredients.
- Electric mixer or whisk – To whip the cream and mix the batter.
- Rubber spatula – For folding in the ingredients.
- Measuring cups and spoons – For accurate ingredient measurements.
How to Prepare Fudgy Brownie Cupcakes with fresh whipped cream mint topping
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and rise beautifully.
Step 2: Prepare the Muffin Tin
Line a muffin tin with parchment paper liners. This not only makes for easy removal but also adds a lovely presentation to your cupcakes.
Step 3: Melt the Butter
In a microwave-safe bowl, melt the 10 tablespoons of unsalted butter until completely liquefied. Allow it to cool slightly before using.
Step 4: Mix the Dry Ingredients
In a large mixing bowl, combine the 1 cup of granulated sugar, 1 cup of unsweetened cocoa powder, 1/2 teaspoon of salt, and 1 cup of all-purpose flour. Whisk together to remove any lumps and combine the ingredients thoroughly.
Step 5: Add the Wet Ingredients
Add the melted butter, 2 large eggs, and 1 teaspoon of vanilla extract to the dry mixture. Stir with a rubber spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 6: Fill the Muffin Tin
Spoon the brownie batter into the prepared muffin tin, filling each liner about 2/3 full. This will allow room for the cupcakes to rise while baking.
Step 7: Bake
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking, as you want them to remain fudgy.
Step 8: Cool the Cupcakes
Once baked, remove the cupcakes from the oven and let them cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Step 9: Whip the Cream
In a mixing bowl, pour in 1 cup of heavy whipping cream. Using an electric mixer or whisk, beat the cream until soft peaks form. Gradually add the 1 teaspoon of powdered sugar and the drop of peppermint extract, continuing to whip until stiff peaks form. If you wish to add a festive touch, mix in a drop of green gel food color until you achieve your desired shade.
Step 10: Top the Cupcakes
Once the cupcakes are completely cool, generously dollop or pipe the whipped cream mint topping onto each cupcake. Feel free to get creative with your piping technique!
Customize for Your Needs
- For a richer chocolate flavor, consider adding chocolate chips to the batter.
- Swap peppermint extract for another flavor, like almond or vanilla, to suit your preference.
- Top with crushed cookies or nuts for added texture and flavor.
- For a lower sugar option, substitute granulated sugar with a sugar alternative like coconut sugar.
What Not to Do
- Do not overmix the batter; this will result in a dense cupcake instead of a fudgy one.
- Avoid opening the oven door frequently while the cupcakes are baking, as this can affect their rise.
- Do not skip cooling the cupcakes completely before adding the whipped cream; it will melt and create a mess.
- Don’t rush the whipping process; proper whipping of the cream is key to achieving the right texture.
Make Ahead Like a Pro
You can prepare the brownie cupcakes a day in advance. Simply store them in an airtight container at room temperature. For the whipped cream topping, it’s best to whip it fresh on the day you plan to serve the cupcakes. If you need to make the whipped cream in advance, store it in the refrigerator, but be aware that it may need re-whipping before serving to maintain its fluffy texture.
FAQ
Can I use oil instead of butter?
While you can substitute oil for butter, it will change the flavor and texture of the cupcakes. Butter adds richness and a fudgy texture that oil cannot replicate.
How should I store leftovers?
Store any leftover Fudgy Brownie Cupcakes in an airtight container at room temperature for up to 3 days. If they are topped with whipped cream, they should be refrigerated and eaten within 1-2 days.
Can I freeze these cupcakes?
Yes! Freeze the baked cupcakes without the whipped cream for up to 3 months. Thaw them at room temperature and add the whipped cream topping just before serving.
What can I substitute for heavy whipping cream?
If you’re looking for a lighter option, you can use coconut cream or a non-dairy whipped topping. However, the flavor and texture will differ from traditional whipped cream.
Don’t Miss These
- Chocolate Chip Cookie Dough Brownies
- Mint Chocolate Chip Ice Cream
- Classic Vanilla Cupcakes
- Decadent Chocolate Mousse
That’s a Wrap
These Fudgy Brownie Cupcakes with fresh whipped cream mint topping are truly a treat for the senses. Their rich chocolate flavor combined with the lightness of the whipped cream and a hint of mint creates an unforgettable dessert experience. Whether you’re a baking novice or a seasoned pro, this recipe is easy to follow and yields delicious results. So go ahead, gather your ingredients, and treat yourself to these delightful cupcakes that are sure to impress!
Indulge in the world of chocolatey decadence with these cupcakes today, and don’t forget to share the joy with friends and family. Happy baking!
Fudgy Brownie Cupcakes with fresh whipped cream mint topping
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with parchment paper liners.
- Melt the unsalted butter in a microwave-safe bowl and let it cool slightly.
- In a large mixing bowl, combine the sugar, cocoa powder, salt, and flour. Whisk until combined.
- Add the melted butter, eggs, and vanilla extract to the dry mixture. Stir until just combined.
- Spoon the brownie batter into the muffin tin, filling each liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool the cupcakes in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Beat the heavy whipping cream until soft peaks form. Add powdered sugar and peppermint extract, and whip until stiff peaks form.
- Dollop or pipe the whipped cream topping onto the cooled cupcakes.
Notes
- For a richer chocolate flavor, add chocolate chips to the batter.
- Swap peppermint extract for almond or vanilla if desired.
- Top with crushed cookies or nuts for added texture.
