mint-filled brownie cupcakes
(1 rating)
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Adapted from Martha Stewart's Cupcakes.
(1 rating)
yield
12 serving(s)
prep time
25 Min
cook time
35 Min
Ingredients For mint-filled brownie cupcakes
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8 ozsemisweet or bittersweet chocolate, coarsely chopped
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1/2 cunsalted butter, cut into pieces, room temperature
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1 csugar
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3/4 tspsalt
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3large eggs
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1/2 call-purpose flour
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1/4 cunsweetened dutch-process cocoa powder, sifted
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12small (1 1/2-inch) chocolate covered peppermint patties
How To Make mint-filled brownie cupcakes
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1Preheat 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.
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2Remove 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).
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3Spoon 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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