When you bake peanut m&ms into bite-sized brownie cupcakes, amazing things can happen. The only way to make it even better would be to slather it with some amazing cream cheese buttercream. So that’s what I did! Here’s the recipe, so you can do it too.
This recipe makes 40 miniature brownies.
For the brownies you’ll need:
1 1/2 sticks unsalted butter
4 oz. unsweetened chocolate
2 c. sugar
2 t. vanilla
1/4 t. salt
1 c. flour
1 large bag of Valentine color peanut m&ms (or 2 bags, if you want to ensure you have enough left over for garnish)
For the buttercream you’ll need:
1 stick unsalted butter, room temperature
16 oz cream cheese, room temperature
2 c. powdered sugar
Pre-heat the oven to 350 degrees (F).
Melt the butter and chocolate together in a microwave safe bowl for 90 seconds on high. Stir the mixture until all the chocolate is melted and combined with the butter. Stir in the sugar until it’s well combined, and then add the eggs one at a time (completely stir in each egg before adding the next). Stir in the vanilla and salt, and then add the flour and stir until just combined.
Fill paper-lined mini cupcake tins with a heaping tablespoon of the brownie batter so they’re almost full. Lightly press three (or four, if you’re really hungry) peanut m&ms into the batter of each cupcake tin. Bake for about 20 minutes until the brownies have set. You can test by inserting a toothpick into the center of the brownie—if it comes out clean, they’re done. (Take care not to overbake.)
Allow them to cool for 10 minutes in the pan, then move to a wire rack to finish cooling while you make the buttercream.
Whip the butter and cream cheese together in a mixing bowl on medium speed until smooth. Add one cup of the powdered sugar, and mix until fluffy. Then add the other cup of powdered sugar, a half cup at a time, mixing until fluffy.
Spread or pipe the frosting on top of the cooled brownies and, if you’d like, top with another m&m!
See even more Valentine’s Day recipes here.