Mint-Filled Brownie Cupcakes
User Reviews
5
4 reviews
Excellent
Mint-Filled Brownie Cupcakes
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Mint-Filled Brownie Cupcakes: because chocolate and mint are a match made in heaven.
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Ingredients
- 8 ounces semisweet chocolate chopped
- 1 unsalted butter stick, 113 grams
- 1 cup granulated sugar 200 grams
- 3/4 teaspoon salt
- 3 egg large
- 1/2 cup all-purpose flour 64 grams
- 1/4 cup unsweetened Dutch-process cocoa powder 21 grams, sifted
- 12 York peppermint patties small 1 1/2-inch
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.
Notes
- From Cupcakes
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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