Mint-Filled Brownie Cupcakes

Mint-filled Brownie Cupcakes Recipe

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Katie Nichols

By
@knichols5895

Adapted from Martha Stewart's Cupcakes.

Rating:

★★★★★ 1 vote

Serves:
12
Prep:
25 Min
Cook:
35 Min

Ingredients

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  • 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

How to Make Mint-Filled Brownie Cupcakes

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.

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About Mint-Filled Brownie Cupcakes

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




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