Mini Brownie Cakes with Peppermint Buttercream Frosting

Course Brownies, Desserts, Sweets
Author Terri


For the Mini Brownie Cakes

  • 1 cup chocolate chips semisweet
  • 3/4 cup butter 1 1/2 sticks
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups sugar
  • 3 eggs + 1 egg yoke
  • 1 tsp vanilla
  • 3/4 cup all purpose flour
  • 1/4 tsp salt

For the Peppermint Buttercream Frosting

  • 1 cup butter
  • 1 8 oz package of cream cheese
  • 1 1/2 tsp vanilla
  • 5 cup powdered sugar
  • Red food coloring
  • Peppermint sprinkles finely crushed
  • Optional additional sprinkles of your choice for topping


  1. Preheat oven to 350° and spray mini cake pans with non stick spray, set aside.
  2. In a small sauce pan, heat chocolate chips, butter and unsweetened cocoa powder over low heat until melted. Let cool.
  3. In a large mixing bowl, beat eggs and sugar until nice and fluffy, about 3 minutes.
  4. Pour cooled chocolate mixture into sugar mixture. Stir until combined.
  5. Add flour and salt. Gently stir until combined.
  6. Pour into prepared mini cake pans.
  7. Bake for 21-22 minutes.
  8. Remove from oven and let cool completely before adding frosting.

For the Frosting

  1. In a medium mixing bowl, beat butter for a minute or two until nice and creamy.
  2. Add cream cheese and vanilla. Beat until well combined.
  3. Slowly add powdered sugar a little at a time and beat over medium speed until combined.
  4. Add food coloring until desired color is obtained.
  5. Gently stir in crushed peppermint sprinkles. I used approximately 3-4 tablespoons.
  6. Spoon a layer of frosting between two brownies and then top with additional frosting.
  7. Sprinkle peppermint sprinkles, or sprinkles of your choice, on top and enjoy!


Recipe Notes

Brownie recipe mostly adapted from Tessa over at Handle the Heat
Peppermint Buttercream Frosting mostly adapted from Stacy over at Wicked Good Kitchen