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Ingredients
Scale
- 1 1/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened to room temperature)
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup unsalted butter (softened to room temperature)
- 1 ½ cups confectioners' sugar
- 2–3 tablespoons milk or heavy cream
- ¼ teaspoon peppermint extract
- 3–4 drops green food dye
- Andes Mints, cut into pieces
Instructions
- Preheat oven to 350°F (175°C) and prepare a mini muffin pan.
- Sift together flour, cocoa powder, baking soda, and salt.
- Cream together butter, brown sugar, and granulated sugar, then add egg and vanilla.
- Combine dry ingredients with wet mixture, mixing gently.
- Fill muffin pan cavities with dough, about three-quarters full.
- Bake for 12-13 minutes until mostly clean with a toothpick.
- Press a small measuring teaspoon into the center of each cup to create a cavity.
- Cool in the pan for a few minutes, then transfer to a wire rack.
- Beat softened butter, mix in confectioners' sugar and cream, add peppermint extract and dye.
- Pipe frosting into cooled cups and top with Andes mint.
Notes
Ensure butter is softened for easy mixing.
Monitor baking time to prevent dryness.
Consider a pinch of sea salt on frosting for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg