Chocolate Mint Brownie Cups

chocolate mint brownie cups on a cake stand with chocolate shavings and fresh mint garnish

Chocolate and mint have proven they belong together and these delectable Chocolate Mint Brownie Cups prove that once more!



For Brownie Cups:

For Chocolate Ganache:

For Mint Whipped Cream:


  1. Preheat oven to 350 degrees F. Spray two standard or mini muffin tins with nonstick cooking spray and set aside
  2. Prepare Brownie Batter: In a large bowl, whisk together the cocoa powder and hot coffee until smooth. Add the chopped unsweetened chocolate and whisk until the chocolate is completely melted. Add in the melted butter and oil and whisk until fully incorporated. Add in the eggs, egg yolks, and vanilla extract and whisk until smooth. With a wooden spoon or rubber spatula, stir in the sugar first then the flour and salt until combined
  3. Bake Brownie Cups: Fill muffin tins ¾ of the way full. (for mini muffins, you’ll get about 36, for regular sized muffins, about 24). Bake until edges are set, but centers still look shiny and a bit wet – 15-18 minutes for minis, 20-22 for regular sized. Allow to cool in pan for 5-8 minutes then press the back of a spoon or flat bottomed shot glass sprayed with nonstick spray into the center of each brownie to form a cup. Allow to cool in the pan
  4. Prepare Chocolate Ganache: Place chopped chocolate in a medium-sized bowl and set aside. In a microwave safe bowl, add heavy cream and microwave for 45-60 seconds just until bubbling, not boiling. Pour hot cream over chocolate and allow to stand for 5 minutes then stir until smooth. Add sweetened condensed milk and vanilla, stirring to incorporate evenly 
  5. Add Ganache to Brownie Cups: When brownies have cooled, add a spoonful of chocolate ganache to each cup, approximately ½ – 1 tablespoon. With the spoon spread the ganache up the sides of each cup. Place in the fridge for 20 minutes to set while you prepare the mint whipped cream
  6. Prepare Mint Whipped Cream: In the bowl of a stand mixer with whisk attachment affixed, add cold heavy cream. Turn mixer on low, gradually increasing to medium speed for a total of 1-2 minutes. Once the cream starts to thicken, turn off the mixer and add in the powdered sugar. Turn the mixer on low again for a few seconds then gradually increase the speed to high. Once the cream begins to form peaks, turn it off and add in the peppermint extract and green food coloring. Resume whisking on high until food coloring has been evenly incorporated and the whipped cream has formed peaks that hold their shape
  7. Assemble Brownie Cups: Fill a piping bag with whipped cream. Remove brownie cups from the fridge and pipe whipped cream into the center of each brownie cup on top of chocolate ganache (alternatively, spoon a dollop of whipped cream into the center of each brownie cup). Garnish with a drizzle of chocolate ganache and serve


  • You can totally use a boxed brownie mix instead of the brownie recipe listed here. Boxed brownies will cut down on time and still produce great results in this recipe
  • Brownie cups can be stored in an airtight container at room temperature for up to 4 days
  • Whipped cream is best when served right away. Stored unused whipped cream in the refrigerator in a tightly sealed jar for up to 3 days
  • Brownie recipe adapted from Brown Eyed Baker; Mint Whipped Cream recipe from

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