Here’s a brownie that’s perfect for summer – cool, refreshing, and in cupcake form!
These little gems are from the new Martha Stewart book “Cupcakes”. Super easy to make, they are fudgy, minty and just the right size. I made them to take to a July 4th barbecue, but they never made it out the door.
I don’t know what happened to them.
One note about baking time: The recipe says to bake these for 35 minutes. Start checking at the 25 minute mark – mine were done at 30 minutes. Five more minutes really would have been too much.
Mint Filled Brownie Cupcakes – adapted from Martha Stewart Cupcakes
Yield: 12 cupcakes
8 oz. semisweet or bittersweet chocolate, coarsely chopped
½ cup unsalted butter, at room temperature
1 cup sugar
¾ tsp salt
3 large eggs
½ cup all purpose flour
¼ cup unsweetened Dutch process cocoa powder
12 small chocolate covered peppermint patties, such as York
Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners. Place chocolate and butter in a heat proof bowl set over a pan of simmering water. Stir occasionally until just melted, 4 to 5 minutes.
Remove from the heat. Whisk in the sugar and salt until mixture is smooth, whisk in eggs to combine. Gently whisk in flour and cocoa just until smooth.
Spoon 1 heaping tablespoon of batter into each lined cup. Place 1 peppermint patty on top, gently pressing into batter. Top with two tablespoons batter, covering patty completely. Bake, rotating tin halfway through, until a cake tester inserted halfway into 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.