Peppermint Chocolate Brownie Cupcakes


75g plain flour

75g cocoa

300g castor sugar

300g butter (melted)

300g chocolate

6 eggs

40 peppermint Oreo cookies



1 batch Swiss meringue buttercream frosting.

Mint green food gel

Blue food gel

2 cups finely crushed peppermint Oreos + extra to

2 tsp peppermint essence


Makes 20

Level: Medium


Line a cupcake tray with brown cupcake liners. Preheat oven to 140C and set aside.


Add chocolate to a microwave safe bowl, microwave for 20 seconds at a time, mixing each time until smooth. Add melted butter and mix until well combined.


Add eggs, sugar, cocoa powder and flour. Whisk in.


Add a tablespoon of batter into each cupcake liner and press two peppermint Oreo cookies into batter. Cover with more batter. Fill just below the top. The cupcakes don’t really rise very much so you don’t need to worry about them spilling out as long as you mix everything by hand, and only until no dry ingredients are showing. Don’t mix on high if using a hand mixer or stand mixer.


Bake for 45 minutes. Allow to cool completely.


To prepare frosting add crushed Oreos and peppermint essence and mix until well combined. Split into three bowls.


In one bowl add 1 drop of mint green food gel. Mix until well combined. Add 3 drops of blue and mint green food gel to the second bowl and mix until well combined. Leave the third bowl white.


Fit the end of a piping bag with an open star piping tip and fill with dark mint frosting. Frost a swirl of frosting on top of each cupcake. Swap out or clean the piping bag and fill with light mint frosting and frost a second swirl. Then repeat with the white frosting to finish. Sprinkle with crushed Oreos.




Brownies can be stored in the fridge in an airtight container for up to a week. They are best eaten at room temp or if it’s a cold day you can warm them up in the microwave for 10 seconds.

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