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Peppermint Mocha Brownie Bites

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings 30
Author Heather


  • Mini Muffin Pan


Brownie Bites

  • 1 9x13 brownie mix I like Pilsbury
  • 2/3 cup vegetable oil
  • 1/4 cup water
  • 2 large eggs
  • 1 tablespoon instant espresso powder optional

Peppermint Mocha Buttercream

  • 1/2 cup salted butter softened
  • 2 cup powdered sugar
  • 1/2 cup cocoa powder
  • 2 teaspoons instant espresso powder
  • 1/2 cup heavy cream
  • 3 tablespoons hot water
  • 1/8 teaspoon peppermint oil


For the brownies

  • Pre-heat oven to 350 degrees. Line a mini muffin pan with mini muffin papers.
  • In a large mixing bowl, stir together brownie mix, oil, water, eggs and espresso powder if using.
  • Scoop batter into mini muffin pan. Fill only 3/4 of the way full.
  • Bake at 350 degrees for 15 minutes.
  • Allow to cool completely and frost.

For the buttercream

  • If using a stand mixer, fit with paddle attachment.
  • In a separate small bowl, stir together hot water and espresso powder. Allow to cool a bit.
  • Beat butter until smooth. Slowly add in powdered sugar and beat until combined.
  • Add heavy cream and peppermint oil to buttercream and beat to combine.
  • Add in espresso powder and water and beat to combine.
  • Beat buttercream for 2-3 minutes on high speed to get the heavy cream nice and fluffy.
  • Frost cupcakes as desired. Top with crushed candy canes.


If using peppermint extract instead of peppermint oil, increase to 1 teaspoon.