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:
- 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
- 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.
- Had left over peppermint patties - guilty as charged: I ate them. Not great for the eating plan but it is what it is.
*adapted source recipe: Mint-Filled Brownie Cupcakes, Martha Stewart Cupcakes
WHAT YOU NEED
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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