Wednesday, July 21, 2010

Brownie Mint Cupcakes

I was drawn to these cupcakes not only because they are a similar texture to brownies (and I love brownies), but because they have an awesome minty surprise in them! The recipe is perfect because it makes 12 cupcakes, and so many recipes make two dozen or more, which is a lot for my household of two!

These are really great because they are good with or without the mint patty in them.  The addition of the mint patty makes them quite rich, so if you do not enjoy really rich desserts, you can definitely leave them out!

These cupcakes are from Martha Stewart's Cupcakes.  These cupcakes really are at their best when they are naked, they are so rich all on their own. This recipe makes 1 dozen brownie mint cupcakes.

Brownie Mint Cupcakes

  • 8 ounces semisweet or bittersweet chocolate chips
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 3/4 tsp salt
  • 3 eggs
  • 1/2 cup flour
  • 1/4 cup cocoa
  • 12 small mint patties (ex: York Peppermint Patties)
  1. Line your muffin tin with cupcake liners and preheat your oven to 350F
  2. Put chocolate chips and butter in a metal bowl, and put the bowl on top of a pot of simmering water
  3. Stir the chocolate and butter until it is completely melted together
  4. Take the bowl off of the pot of boiling water and mix in the sugar and salt
  5. When the mixture is smooth, add the eggs and mix until completely combined
  6. Carefully mix in the flour and the cocoa until the batter is nice and smooth
  7. Place one teaspoon of batter into each cupcake liner
  8. Place the mint patty on top of the teaspoon of batter, and cover with remaining brownie batter
  9. Bake for 30 - 35 minutes, or until a toothpick can be inserted into the center and come out clean

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