Mint Filled Brownie Cupcakes

Here’s a brownie that’s perfect for summer – cool, refreshing, and in cupcake form!

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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.

**ahem**

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.

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15 thoughts on “Mint Filled Brownie Cupcakes

  1. I agree about the baking time! I baked mine for 30 min and they were WAY overdone…I couldn’t even get the cupcake liners off and ended up not serving them. Sad…

  2. Hmmmmmm … have just read recipe properly and may have to improvise. Don;t think they have even heard of peppermint patties over here! Oooo! Maybe some Lindt mint chocolate instead…..

  3. I used to make brownies, take them out of the oven, layer Junior Mints on top, then pop them back in the oven for a minute or two to melt. Spread the chocolately minty layer around and serve. My boyfriend at the time LOVED them.

    These are amazing. I’m going to have to try these.

  4. These are great and even better, easy to make with a 2 year old. Only thing I found was that my brownies puffed up a lot more than the ones in the picture (possibly a function of canadian flour?) and also, it’s definitely a better plan to use actual york peppermint patties – not the no name ones :). Those ones melted too much and turned to sugar. They still tasted good but there wasn’t the pretty white band in the middle.

  5. Megan! I made these last night and it was a bomb. I even took them out at 26 minutes and they were still dry! We still ate them and my husband still said they were good, even though it is not even worth a picture. They look awful. I think I used bad chocolate. Will try again in the future!

  6. Pingback: Techno and Oreos. INTERESTED? | Ging Life.

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