Tessa’s 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.
This post may contain affiliate links. Read our disclosure policy.
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.
Mint-Filled Brownie Cupcakes
Ingredients
- 8 ounces semisweet chocolate, chopped
- 1 stick (113 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- 3/4 teaspoon salt
- 3 large eggs
- 1/2 cup (64 grams) all-purpose flour
- 1/4 cup (21 grams) unsweetened Dutch-process cocoa powder, sifted
- 12 small (1 1/2-inch) York peppermint patties
Instructions
- 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.
These are delicious. I only had one problem. The paper liners stuck so badly that half the cupcake was gone by the time I unwrapped it, even though the cupcakes had cooled. After letting them sit for 5 or 6 hours, the paper came off much more easily. Have you had that problem? How can I remedy this?
Hi Becky! Check out Tessa’s article, filled with tips on this exact issue! 🙂