- Yield: 36 brownie bites
- Preparation Time: 15 Minutes
- Cooking Time: 15 Minutes
- Total Time: 45 Minutes
For the Brownie Bites
- Nonstick cooking spray
- 1 (about 18-ounce) box brownie mix
- 6 tablespoons salted butter, melted
- ¼ cup buttermilk
- 1½ teaspoons vanilla extract
- 1 large egg
- ½ cup mini chocolate chips
For the Mint Frosting
- 4 tablespoons (½ stick) unsalted butter, at room temperature
- 2 cups powdered sugar
- 2 tablespoons heavy cream, plus more as needed
- ½ teaspoon peppermint extract
- Green food coloring (optional)
- 18 Andes Mints, broken into 2 pieces each
How to Make It
Make the Brownie Bites
- Preheat the oven to 325°F. Line a mini-muffin pan with paper liners and spray the liners with nonstick cooking spray.
- In a medium bowl, mix together the brownie mix, butter, buttermilk, vanilla, and egg.
- Fold in the chocolate chips and mix until combined. Pour the batter into the liners, filling them two-thirds of the way. The brownies will rise while baking. Bake for 10 to 15 minutes, or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan and then transfer to a wire rack to cool completely. Make the Mint Frosting
- In a medium bowl, using a hand mixer, beat the butter until fluffy. Slowly add the powdered sugar, cream, and peppermint extract and mix until smooth. Add more cream, 1 teaspoon at a time, if necessary, to reach the desired consistency. You want the frosting to be stiff but spreadable. Add green food coloring, if desired.
- Transfer the frosting to a piping bag fitted with a large round tip (or use a zip-top bag with one corner snipped off) and frost the cupcakes. (Alternatively, you can spread the frosting on with a spatula.) Place 1 mint piece on top of each brownie cup and serve. Store in a covered container for up to 3 days, or place in the freezer.