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.
Course Dessert
Cuisine American
Keyword brownie cupcakes
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 24 cupcakes
Calories 433kcal
Author Erica


  • 1 box brownie mix plus box ingredients
  • 1 teaspoon vanilla extract
  • 1 teaspoon espresso powder optional
  • 1 box 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

  • 1/2 cup unsalted butter softened
  • 2-2 1/2 cups powdered sugar
  • 1 teaspoon vanilla bean paste or extract
  • 3-4 tablespoons milk
  • 8-10 drops red food coloring or substitute


  • 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 1 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.


Calories: 433kcal | Carbohydrates: 75g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 411mg | Sugar: 54g