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Two worlds collide in this quick and simple double-decker Mint Brownie Cupcakes recipe – a layer of cake and brownie is topped off with a festive vanilla bean buttercream.
I’m at it again with the mint! Three days in a row!
I have learned to love baking from scratch. Baking is a science, and turning simple ground wheat and butter and eggs into a cake or cookie or brownie is almost a miracle.
Whichever person in history made the first ever baked good must have felt pretty proud of themselves.
I believe in transparency, so I won’t lie to you – if I’m in a rush to turn out a batch of cupcakes or brownies for a party or event, like I was with these Mint Brownie Cupcakes, I won’t hesitate to dress up a trusty boxed mix. They’re what I grew up on, and while scratch baked goods are (in my opinion) best, there’s just something about a pan of freshly baked box brownies that takes me down old memory lane…
She was a Betty fan, for sure.
I know that, were she here today, she’d be bugging me to print off every recipe from their 24 Days of Cookies page, so she could add them to her cookbook repertoire, and have even more reasons to use her box mixes.
From simple sugar cookies to a gingerbread masterpiece, Betty Crocker makes it easy to celebrate your favorite people. Why not show the ones you love just how much they mean to you this holiday season by surprising them with fresh-baked goodness made straight from the heart?
You don’t even have to tell them it’s from a box, or where you got the recipe – unless they want to make it themselves!
As for me, I still love making my cookies from scratch, but my Betty cupcake game is strong.
I love the idea of mixing and mashing up desserts (no surprises there), and when I could decide between brownies or cupcakes to take to the event these ended up at, the only solution was to combine them!
The brownie half bakes up lighter than your usual brownie, but the flavor is definitely still there. As for the cake half, green baked goods always look a little funny, but from the first bite to the last, it’s a pretty, minty dream.
And as for the classic buttercream swirl on the top? I didn’t want to overwhelm anyone with mint, so I left it out of the icing, but a Christmas cupcake isn’t complete without festive color companions and the cutest little candy canes!
Ready to get baking?
Mint Brownie Cupcakes
Two worlds collide in this quick and simple double-decker cupcake recipe - a layer of cake and brownie is topped off with a festive vanilla bean buttercream.
- 1 box Betty Crocker brownie mix, plus box ingredients
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder (optional)
- 1 box Betty Crocker white cake mix, plus box ingredients
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons peppermint extract
- 8-10 drops green food coloring
Vanilla Bean Swirl Buttercream
- Preheat oven to 350 degrees F. Line 2 standard 12-count cupcake pans with paper liners. Set aside.
- Mix brownie batter using ingredients and directions found on the back of the box, adding in vanilla extract and espresso powder. Portion batter into each cupcake liner, filling it about ¼ of the way up.
- Mix white cake batter using ingredients and directions found on the back of the box, adding in extracts and food coloring. Portion batter into each cupcake liner on top of brownie batter, filling each liner ⅔-3/4 of the way up. (You may end up with extra cake batter - I just made 3-4 extra all-mint cupcakes.)
- Bake for 18-22 minutes, or until a toothpick inserted in the center (all the way to the bottom) comes out clean. You may see a bit of chocolate crumb, but that's OK.
- Remove from oven and allow to cool 10 minutes in pans before removing to cooling rack. Cool completely before icing.
Vanilla Bean Swirl Buttercream
- In a clean bowl, cream butter for 30 seconds on high speed.
- Add powdered sugar to butter ½ cup at a time, mixing on low and allowing it to combine before adding more. Add until it reaches your desired sweetness.
- Add in milk/cream a Tablespoon at a time, until the desired consistency is reached. Then add vanilla bean paste. Beat together on medium-high speed for 3-5 minutes until fluffy.
- Remove approximately half of the icing and place in a separate bowl. Add desired amount of red food coloring to remaining icing and continue to beat 1 more minute until incorporated.
- Stripe a piping bag on one side with the red icing, and carefully stripe the other side with the vanilla.
- Swirl on top of each cupcake, then garnish with chocolate sprinkles and a mini candy cane.
|Amount Per Serving||As Served|
|Calories 433kcal Calories from fat 119|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 4g||20%|
|Dietary Fiber 0g||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|