For the Brownie Cupcakes
18-ounce Ghiradelli brownie mix plus the ingredients listed on the box
1/2 cup Andes Peppermint Crunch Baking Chips
For the Topping
freshly whipped cream, or an 8-ounce container of thawed whipped topping
2 tablespoons sweetened cocoa powder
1/2 cup Campfire® Mini Marshmallows
5 crushed mini candy canes
Preheat oven to 325 degrees F. Spray a 12-cup standard muffin tin with nonstick cooking spray.
Prepare brownies according to the directions on the box. Fold in the peppermint baking chips.
Use a large cookie scoop (3 tablespoons) to portion the brownie batter into the prepared muffin cups.
Bake in preheated oven for 22-25 minutes. Remove pan from oven and place it on a cooling rack and allow the brownies to cool for about 15 minutes before removing them from the pan and to a wire rack to cool completely. I use a thin offset spatula to make this process a little easier.
When you’re ready to serve up these Peppermint Cocoa Brownie Cups, top them with whipped cream, dust them with cocoa powder and sprinkle on the mini marshmallows and crushed candy canes.
Recipe by: MyBakingAddiction
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