Mint-Filled Brownie Cupcakes

The past week has been a giant blur of recipe testing for the cookbook. So much so that I almost forgot to make a recipe for today’s post. Oops! Luckily I remembered last minute and am supplied with enough sugar and butter to last a lifetime. Yesterday I scrambled to find a quick dessert recipe that wouldn’t make a huge mess out of my already disaster-zone kitchen. Thankfully these brownie cupcakes came out beautifully and ended up being a really cute and fun twist on the classic dessert.

Side note, off to the side of the photo, Chewie the puppy thought a nice clean spot of carpet would be a good place to pee while I was busy snapping photos. UGH.

Recipe Rundown
Taste: Chocolate and mint are a match made in heaven.
Texture: Thick, chewy, and fudge-y. The peppermint patty in the middle just takes these brownie cupcakes to a whole new level.
Ease: Super easy!
Appearance: The bright white minty surprise on the inside is such a cool (literally) treat.
Pros:Easy, fun twist on brownies.
Cons: None.
Would I make this again? Yes.

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Mint-Filled Brownie Cupcakes

Yield: 12 cupcakes

Ingredients:

8 ounces semisweet chocolate, chopped
1 stick (8 tablespoons) unsalted butter
1 cup granulated sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder, sifted
12 small (1 1/2-inch) York peppermint patties

Directions:

Preheat oven to 350°F. Line a standard muffin tin with paper liners.

Place chocolate and butter in a large microwave-safe bowl and microwave in 30-second bursts, stirring between each burst, until melted and smooth. Let cool slightly.

Whisk in sugar and salt until smooth. Whisk in eggs. Gently whisk in flour and cocoa until just smooth.

Spoon 1 tablespoon of batter into each lined cup. Press 1 peppermint patty on top of batter. Top with 2 more tablespoons of batter, covering peppermint patty completely. Bake, rotating tin halfway through, until a cake tester inserted halfway into the centers comes out with only a few moist crumbs attached, about 25 to 30 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes.

Cupcakes can be stored at room temperature in an airtight container for up to 3 days.

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11 Responses to “Mint-Filled Brownie Cupcakes”

  1. #
    1
    Blog New Black — May 14, 2012 at 11:04 am

    Need this. NOW.

  2. #
    2
    Ali/ Gimme Some Oven — May 14, 2012 at 2:02 pm

    Oh my goodness! I've seen Oreos stuffed in the middle of everything under the sun lately, but never thought about peppermint patties. They are my fav! These look amazing!!

  3. #
    3
    Lauren — May 14, 2012 at 2:17 pm

    I love how simple yet different this recipe is. I love anything resembling a thin mint!

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    4
    Bela — May 14, 2012 at 2:31 pm

    What if you don't have access to those peppermint patties? Any alternative suggestions? Brazil doesn't have that much of a verity of these sorts of things, at least not as much as the U.S. . These look amazing! I'll probably make them sometime soon :)

  5. #
    5
    Tracey — May 14, 2012 at 3:38 pm

    These are adorable, and I love the simplicity of the recipe! Chocolate and mint is the best combo ever :)

  6. #
    6
    how bout some cake — May 14, 2012 at 11:40 pm

    This is genius. I can't wait to try it!

  7. #
    7
    myfudo — May 15, 2012 at 6:47 am

    Can't resist mint and chocolate, can you? I would love to try this at home…

  8. #
    8
    candice michelle — May 15, 2012 at 10:31 am

    I can't wait to try this one! Thanks for sharing the recipe and the instructions on how to make this delicious cake. tactical

  9. #
    9
    Kelly — June 8, 2012 at 9:14 pm

    Just made these and they are so nice! Only downside was the not having access to proper peppermint patties and the ones I used just oozed out the bottom while cooking, still tastes amazing though

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    10
    pixie — August 14, 2012 at 6:51 pm

    these are amazing!! i loved biting into the warm brownie and then tasting the chilling cool part of the mint. so wonderful. the mint did ooze out in mine too but i noticed that after the cupcakes are baked the top part of it kind of comes apart of the bottom, i just slipped another mint patty in there and pressed the cupcake back together. my batter made 21 cupcakes so that was even better. LOL. so so good. thank you for sharing!! loved it.

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    11
    pixie — September 25, 2012 at 10:30 am

    im going to freeze the mint patties before using them and see how that works out.

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