Mint-Filled Brownie Cupcakes

Nearly everyone I know, young and old, loves brownies. Dense, rich and fudgie are the words that come to mind when I think of sinking my teeth in a decadent chocolate brownie. Nothing beats a good brownie.

I have made plenty of brownies in my lifetime from milk chocolate to dark chocolate; ones filled with nuts, caramel, even swirled with cream cheese but I have never made peppermint ones or have I made them in the shape of a beloved cupcake.

And this, my dear foodie friends, is where Martha Stewart comes into the picture. As previous posts show, I tend to be on a Martha binge since buying her baking book Martha Stewart's Cupcakes a few weeks ago. I just cannot get enough of it. I am a very visual gal so I am immediately drawn into recipes by a photo alone and this book isn't short on gorgeous, mouth watering photos. Flipping through it last night I saw a photo of a dark chocolate cupcake with a peppermint patty center and thought YES! So without further delay I lined my trusty muffin tin with paper liners and got baking.

Two kinds of chocolate are used in the batter: dark chocolate and rich, silky cocoa powder. I used a combo of 70% chocolate pistoles by Cocoa Barry and Valrhona cocoa powder. The secret ingredient though is a glorious little peppermint patty tucked into the batter before baking. You need the small sized patties but if you only have large on hand just divide each patty into 4 even chunks and tuck that in the batter.

Now here are my results:
  1. I followed the recipe exactly and only had 9 cupcakes, not 12. Ok, let me correct that - I followed it somewhat exactly. I think I was a tad too generous on what I call a tablespoon of batter but regardless, these cupcakes were the perfect size
  2. I found they were a tad dry. I think I over-baked them. Martha cautions against this and advises testing at 30 minutes. Knowing my oven is on the hotter side that most, I should have tested at 25 minutes but failed to do so. But even a tad dry didn't hurt these guys much at all. The chocolate cakey goodness is simply TO DIE FOR.
  3. Had left over peppermint patties - guilty as charged: I ate them. Not great for the eating plan but it is what it is.
READY ? Let's bake!

*adapted source recipe: Mint-Filled Brownie Cupcakes, Martha Stewart Cupcakes


8 oz dark chocolate - 70% is perfect
1/2 cup unsalted butter, cut into pieces and at room temperature
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all purpose flour
1/4 cup unsweetened cocoa powder
12 small York Peppermint Patties


PREHEAT oven to 350F
LINE standard muffin tin with paper liners

IN LARGE HEATPROOF BOWL, set over a pot of simmering water, melt chocolate and butter
ADD sugar and whisk until smooth
REMOVE bowl from heat
WHISK in remaining ingredients except peppermint patties. Do not overmix batter
DOLLOP 1 tablespoon of batter in base of each muffin liner
PLACE 1 peppermint patty over batter gently pressing down then cover with 2 tablespoons of batter
BAKE 25-30 minutes. Toothpick inserted into top of cupcake (don't push it down into patty) should have a few moist crumbs attached
REMOVE from oven and place tin on cooling rack
LET cupcakes cool 5 minutes before removing from pan and let cool completely on cooling rack


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  1. They look amazing, you cant go wrong with mint and chocolate!

  2. Love brownies, love mint and love your little mint filled chocolate brownies. Looking forward to see what else you bake from Martha's Cupcake book :)

  3. Oh I have to try these babies:)

  4. I am going to really enjoy this great cupcakes, I just love the mint and chocolate combination! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. I am a HUGE mint fan - these sound so yummy!

  6. Those have to be amazing!

    Stopping by from FB SRC group :)

  7. thanks for your lovely sharing.

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Thank you for your comments!

Linda @ Lemon Drop