The batter is super simple, as are most brownie batters. And before you know it, you are filling up the cupcake tins with some batter.
|just a tbsp of |
Once you get to this part, the kids can help. They can unwrap all of the peppermint patties and then place one inside each cupcake.
|a little fudgie home|
for the patties
Mint-Filled Brownie Cupcakes
8 oz semisweet or bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1 cup sugar
3/4 tsp salt
3 large eggs
1/2 cup all purpose flour
1/4 cup unsweetened Dutch-process cocoa powder, sifted
12 small (1 1/2") mini York Peppermint Patties
- Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Place chocolate and butter in a heatproof bowl set over (not in) a pan of simmering water. Stir occasionally just until melted, 4-5 minutes.
- Remove bowl from heat. Whisk in sugar and salt until mixture is smooth; whisk in eggs to combine. Gently whisk in flour and cocoa just until smooth (do not overmix).
- Spoon 1 heaping tbsp of batter into each lined cup. Place 1 peppermint patty on top, genlty pressing into batter. Top with 2 tbsp batter, covering patty completely. Bake, rotating tin halfway through, until a cake tester inserted halfway in 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.