Fudge Mint Brownie Cupcakes
I’ve got a great St. Patrick’s Day treat for you! These little brownie bites are one of the best things I’ve ever made. Mike actually liked them so much he requested I make them again a few days later for him to take into work. These cute little treats consist of a mini brownie cupcake, a thin layer of hot fudge, a whipped cream mint frosting, and sprinkles of oreo crumbs. All of that in a 2 bite dessert! These things are dangerous.
I got the idea from a fun new blog I’ve been reading: Confessions of a Cookbook Queen. She made brownie parfaits in a jar with the same layers I’ve used here. I didn’t have any jars to bake in, so I transformed the idea into mini cupcakes. Definitely one of the best ideas I’ve ever had. Not only are they delicious, rich and decadent, they’re also cute! I was rushing around when I made these and used a box brownie mix (Ghirardelli) for the brownies. You could always use your favorite brownie recipe instead. I think they’re absolutely adorable in cupcake form, but you could also bake them in a standard brownie pan and just layer the rest of the ingredients on top. With the combination of gooey brownies, hot fudge, minty whipped cream frosting and oreos, you pretty much can’t go wrong!
Fudge Mint Brownie Cupcakes
Ingredients:
Box Brownie Mix (or your favorite brownie recipe)
Hot Fudge
8 oz package of cream cheese, softened
1/2 of a 14 oz can sweetened condensed milk
8 oz container Cool Whip, thawed
1/4 - 1/2 teaspoon mint extract
Green food coloring
Crushed Oreos
Directions:
Pre-heat the oven according to the brownie directions. Spray 24 mini muffin tins very well with cooking spray (or use mini muffin liners). Prepare the brownies according to the back of the box. Fill the mini muffin tins 2/3 full with brownie batter and bake until a toothpick inserted in a center brownie comes out with moist crumbs, about 10-15 minutes. Remove brownies from muffin tin and let cool.
Meanwhile, make the minty frosting. In the bowl of a mixer, beat cream cheese and sweetened condensed milk until smooth, scraping the bowl as needed. Gently fold in Cool Whip, mint extract and green food coloring until mixture is well blended and desired shade of green is achieved.
Heat the hot fudge slightly to make it spreadable and spread a thin layer on top of each brownie. If the hot fudge is too warm, allow to cool before adding the icing. Place a dollop of mint frosting on top of the hot fudge and sprinkle with crushed oreos.
inspired by Confessions of a Cookbook Queen
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
Would love to have one of these right now! They look delish.
Delicious!! I saw those brownies in a jar too, and swooned. But these — wow. Maybe our mint pie will magically transform into this on Wednesday for our Bible study 🙂 Leprechauns — you never know what they'll do.
Mmm those look GOOOOOOD! Mint and chocolate make me happy 🙂 I love the icing recipe, never ever used sweetened condensed milk in a frosting. I will be changing that soon, it sounds amazing! What a fun idea 🙂
wow! this looks perfect!
That mint frosting sounds really good! These are adorable and I can see how I'd want to keep popping another in my mouth.
They do look dangerous and cute as can be! Great recipe!
Man that looks so fluffy and delicious! ♥- Katrina
These look great, I love how you adapted the recipe into little brownie bites!
yum, yum, yum! i love mint + chocolate together 🙂
Yum, I love chocolate and mint together. Perfect for St Patty's Day!
Yum!!! This sounds perfect. And I love that it's different from all of the other St Patty's day recipes I'm seeing… rainbows or booze filled!
YUM! To die for!
These little brownie cups look amazing! I love the addition of the mint and the green food coloring. Definitely perfect for St. Patty's Day!
I love the last shot – you can really see the spongy cake of the brownie and the silkiness of the hot fudge and then the creamy mint icing. Love that picture. That picture makes me want to go out and make these now! Thank you Megan.
Yum! These really are adorable! And the calories don't count if they are so small, right?
Those look incredibly good! The problem, since they are so small, I'd have to eat like 20 of them!! Oh, wait, maybe that's not such a bad problem!!
What a great idea to transform them into cupcakes. I saw her post and loved the idea. Perfect!
Those are so cute! I'll gladly take a dozen please. 😉
These look so yummy, especially that great frosting!
these are an adorable treat!
Love the frosting. Thanks!
Not sure If I had done something wrong, the frosting did not really set up. Since I had left over frosting I placed it in the fridge, and it only set up a little bit. Was the frosting to be so loose?
Mrs. B – I'm sorry it didn't work out for you! The only thing I can think of is are you sure you only used 1/2 of the can of condensed milk? Also, did you use regular cream cheese? I know that reduced fat or fat free could make it a little runnier. I made these twice with no problems. The frosting was loose after I mixed it and piped it on the cupcakes, but it set up in the fridge. It never became firm, but it didn't lose its shape either. Feel free to email me with specific questions! whatmegansmaking[at]gmail[dot]com
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If you use cool whip and it is not thawed, it will make frosting runny. If you fold the cool whip in too much it will also make it runny. These are toooo good. I made it in a truffle. That was pretty and delicious.