Mint-Filled Brownie Cupcakes
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.