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Minty Brownie Espresso Cupcakes

The green frosting is for St. Patrick's Day. The brownies and espresso are for blowing your mind. This recipe for minty espresso brownie cupcakes might just be the best thing about March!
Course Dessert
Author Slightly adapted from Lisa Pearson


  • 1 box brownie mix , whatever kind you like (I had chocolate fudge in my pantry)
  • 1 tub (16 oz) prepared cream cheese frosting
  • 1 1/2 tsp instant espresso granules
  • 1 tsp peppermint extract
  • 1 tsp warm water
  • few drops green food coloring
  • sprinkles for topping


  1. Pre-heat oven to 350 degrees.
  2. Prepare brownies according to the package directions. Fill a 12 cup cupcake pan with liners and fill about 1/2 full.
  3. Bake for 20-25 minutes and let cool.
  4. In a small bowl, combine mint extract, espresso granules, and warm water. Stir until coffee is dissolved. Scoop out the cream cheese frosting into a medium sized bowl. Pour the espresso mixture into the bowl of frosting and stir until blended. Place a few drops of green food coloring into the frosting and stir until the color is incorporated. Adjust the color to your own liking adding as few or many drops of food coloring as you want.
  5. Scoop frosting into a piping bag with a frosting tip and frost cupcakes. Top with sprinkles.