Adapted from Martha Stewart’s Cupcakes by DanaTreat

Makes 12

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.