Mint-Filled Brownie Cupcakes: because chocolate and mint are a match made in heaven.
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.
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.
Would I make this again? Yes.
How to make Mint-Filled Brownie Cupcakes
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
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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