Mint-filled Brownie Cupcakes Recipe

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Mint-Filled Brownie Cupcakes

Katie Nichols

By
@knichols5895

Adapted from Martha Stewart's Cupcakes.


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Rating:

Serves:

12

Prep:

25 Min

Cook:

35 Min

Ingredients

8 oz
semisweet or bittersweet chocolate, coarsely chopped
1/2 c
unsalted butter, cut into pieces, room temperature
1 c
sugar
3/4 tsp
salt
3
large eggs
1/2 c
all-purpose flour
1/4 c
unsweetened dutch-process cocoa powder, sifted
12
small (1 1/2-inch) chocolate covered peppermint patties

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners. Place chocolate butter in a heatproof bowl set over (not in) a pan of simmering water. Stir occasionally just until melted, 4 to 5 minutes.
2
Remove bowl fro heat. Whisk in sugar and salt until mixture is smooth; whisk in eggs to combine. Gently whisk in flour and cocoa just until smooth (do not overmix).
3
Spoon 1 heaping tablespoon of batter into each lined cup. Place 1 peppermint patty on top, gently pressing into batter. Top with 2 tablespoons batter, covering patty completely. Bake, rotating tin halfway through, until a cake tester inserted halfway in centers (above mint patty) comes out with only a few moist crumbs attached, about 35 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

About this Recipe

Course/Dish: Cakes, Chocolate
Other Tag: For Kids