Beautiful for a holiday party, these cupcakes are chocolatey, fudgey, and soft like a brownie should be. With the perfect amount of peppermint and a surprise filling, you won't be disappointed!
3/4 c. Butter
4 oz. Unsweetened Chocolate
2 c. White Sugar
2 tsp. Vanilla
1/4 tsp. Salt
1 c. Flour
18 Peppermint Crunch Fudgies
1 c. Butter, softened
2-1/2 c. Powdered Sugar
1-1/2 tsp. Peppermint Extract
1/2 tsp. Vanilla
1 TBSP. Heavy Whipping Cream
2-3 Candy Canes, crushed (for decorating)
Preheat oven to 350 degrees.
In a large, microwave safe bowl, heat the butter and chocolate together until melted. Stir every 30 seconds. Add the sugar and stir to combine. Add the eggs, one at a time and stir until combined. Add the vanilla and salt, stir. Finally, add the flour and stir until just combined.
Line a cupcake pan with paper liners and fill 1/2 full with batter. Place 1 Peppermint Crunch Fudgie in the center of each and add a little more batter to cover.
Bake 25-30 minutes or until a toothpick inserted in the middle comes out clean (there may be some melted chocolate from the Peppermint Crunch Fudgie but there should not be any brownie batter).
While the brownie cupcakes are cooling, mix up the buttercream frosting. Beat the butter in a mixing bowl until fluffy. Add the powdered sugar, extracts, salt, and heavy cream and beat until fluffy (2-3 minutes). Add more powdered sugar or cream to get the consistency you would like.
Once the cupcakes have cooled, scoop the frosting into a piping bag fitted with a round tip, or plastic sandwich baggie with a hole cut in the corner. Pipe the frosting onto the cupcakes and sprinkle with crushed candy canes. Or for stripes, paint two long stripes up the sides of your bag with red food dye gel before adding the frosting.
Makes about 14-18 cupcakes, depending on size.