Tuesday, January 26, 2010

Chocolately Minty Brownie-Cupcake Goodness

Right now the cottage is filled with a delicious chocolate-y scent.  What's baking? Mint-filled Cupcake Brownies.  Yeah, I'm salivating just writing about them.

Tomorrow night a group of friends and I will be painting the kitchen of my former residence (and current residence of several of the aforementioned friends).  Let me tell you, it's one high-ceilinged kitchen, so I thought I'd bring along some sugary, chocolatey treats to boost the blood sugar (okay, spike it) when our energy starts to flag.  I figured that these would be perfect since a) everyone loves brownies and b) they're baked in cupcake papers, so they won't require utensils, which is key, since things will be messy enough as is, so no need to add forks and plates to the mess.

These brownies are simple to make--1 bowl recipes can't be beat!--and the luscious mint filling (courtesy of a peppermint patty baked right into the batter) makes them irresistible!

Mint-Filled Brownie Cupcakes (I think this recipe is from Martha Stewart's Cupcakes, although I couldn't tell you how I got my hands on it)

* 8 oz. semisweet chocolate, coarsely chopped 
* 1/2 cup unsalted butter (1 stick)
* 1 cup of 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 chocolate covered peppermint patties (like York)
* 12 paper cupcake liners
* Standard muffin tin

1.  Preheat the over to 350 degrees F.  Line a muffin tin with the paper liners.

I got to use my new food scale to weigh out my semi-sweet chocolate chips!

2.  Place chocolate and butter in a heatproof bowl over a pan of simmering water.  Stir occasionally until butter and chocolate are melted, about 5 minutes.

3.  Remove bowl from heat.  Whisk in sugar and salt until smooth.  Whisk in eggs.  Whisk in flour and cocoa just until smooth; do not overmix.

4.  Spoon 1 heaping tablespoon of batter into each cupcake liner.  Place one peppermint patty in each one.  Top with remaining batter, covering patties completely.

5. Bake, rotating tin halfway through, until cake tester comes out with only a few moist crumbs, about 30 minutes.  Place tin on a wire rack and cool completely before removing cupcakes.



  1. This reminds me so much of Williams-Mystic when Josie would make many pans of mint-choclate brownies. I think she used Andes mints and swirled them like frosting on top. I may have to try your recipe for the S10 crew this semester.

  2. You totally should! These would probably be good with andes mints, too, although the york patty fits so nicely because it's round.

    These were a big hit tonight, because people would bite in and then be totally psyched when they discovered the mint filling.