Ingredients
1 cup butter, cubed1 cup plus 3 tablespoons milk chocolate chips3 ounces unsweetened chocolate, chopped3 large eggs1-1/4 cups sugar1 tablespoon instant coffee granules2 teaspoons vanilla extract1/2 teaspoon peppermint extract2/3 cup all-purpose flour1-1/2 teaspoons baking powder1/2 teaspoon saltFROSTING:1-1/2 cups confectioners’ sugar1 cup butter, softened1 teaspoon peppermint extract1 jar (7 ounces) marshmallow cremePeppermint crunch baking chips
Preparation
Preheat oven to 350°. Line 48 mini-muffin cups with paper or foil liners.
In a metal bowl over simmering water, melt butter, chocolate chips and unsweetened chocolate; stir until smooth. Cool slightly.
In a large bowl, beat eggs, sugar and coffee granules until blended. Stir in extracts and chocolate mixture. In another bowl, whisk flour, baking powder and salt; gradually add to chocolate mixture, mixing well.
Fill prepared cups three-fourths full. Bake 12-14 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool in pans 5 minutes before removing to wire racks to cool completely.
For frosting, in a small bowl, beat confectioners’ sugar, butter and extract until smooth. Fold in marshmallow creme. Pipe or spread frosting over brownie cups; sprinkle with peppermint baking chips.
