These mint-filled brownie cupcakes were amazing! They were so easy to put together and the mint filling is simply a bite size york peppermint patty.
Hot out of the oven, they were moist and chocolaty and the peppermint oozed out of the middle. Be careful not to eat them too hot, you might burn your mouth.
Once they cooled, they were very brownie like. Dense and moist but also hard shelled and crumbly. It was nice to make something that didn't require frosting. The filling was a perfect surprise.
This particular recipe was more like making brownies and then filling them in cupcake liners. They were cupcake shaped, yet really just a brownie. I don't mean to downplay the taste though, it was probably the best brownie ever.
York peppermint patties are amazing on their own, so I knew how great they would taste in the middle of these cupcake shaped brownies. Sure enough, they melted perfectly in the middle and oozed out peppermint goodness.
My cupcake tasters really appreciated these cupcakes. Apparently they were on cupcake overload from the holiday weekend, so a brownie disguised as a cupcake was a pleasant surprise.
They all said, "wow, this tastes like there is a peppermint patty inside!" I told them yes there was!
I recommend popping these in the microwave before serving, that way the filling melts a bit and they will be soft and warm when you eat them. Enjoy!
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Mint-Filled Brownie Cupcakes Recipe
8 ounces semisweet or bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1 cup sugar
3/4 tsp. salt
3 large eggs
1/2 cup flour
1/4 cup unsweetened Dutch-process cocoa, sifted
12 small chocolate covered peppermint patties, such as mini York Peppermint Patties
1. Preheat oven to 350°F. Line a standard muffin tin with paper liners. Place chocolate and 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 from 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 though, 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 container.