Ingredients
Equipment
Method
Instructions:
- 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.