Peppermint Brownie Cups

• 1 cup butter, cubed
• 1 cup plus 3 tablespoons milk chocolate chips
• 3 ounces unsweetened chocolate, chopped
• 3 large eggs
• 1-1/4 cups sugar
• 1 tablespoon instant coffee granules
• 2 teaspoons vanilla extract
• 1/2 teaspoon peppermint extract
• 2/3 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1-1/2 cups confectioners' sugar
• 1 cup butter, softened
• 1 teaspoon peppermint extract
• 1 jar (7 ounces) marshmallow creme
• Peppermint crunch baking chips

1. Preheat oven to 350u0b0. Line 48 mini-muffin cups with paper or foil liners.
2. In a metal bowl over simmering water, melt butter, chocolate chips and unsweetened chocolate; stir until smooth. Cool slightly.
3. In a large bowl, beat eggs, sugar and coffee granules until blended. Stir in extracts and chocolate mixture. In another bowl, whisk flour, baking powder and salt; gradually add to chocolate mixture, mixing well.
4. Fill prepared cups three-fourths full. Bake 12-14 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool in pans 5 minutes before removing to wire racks to cool completely.
5. For frosting, in a small bowl, beat confectioners' sugar, butter and extract until smooth. Fold in marshmallow creme. Pipe or spread frosting over brownie cups; sprinkle with peppermint baking chips.

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Taken from www.tasteofhome.com/recipes/peppermint-brownie-cups/ (may not work)