Mint-Filled Brownie Cupcakes

1. 1

   Preheat oven to 350F.

2. 2

   Line a standard muffin tin with paper liners.

3. 3

   Place chocolate and butter in a heatproof bowl set over (not in) a pan of simmering water.

4. 4

   Stir occasionally just until melted, 4 to 5 minutes.

5. 5

   Remove bowl from heat.

6. 6

   Whisk in sugar and salt until mixture is smooth; whisk in eggs to combine.

7. 7

   Gently whisk in flour and cocoa just until smooth (do not overmix).

8. 8

   Spoon 1 heaping tablespoon of batter into each lined cup.

9. 9

   Place 1 peppermint patty on top, gently pressing into batter.

10. 10

    Top with 2 tablespoons batter, covering patty completely.

11. 11

    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.

12. 12

    Transfer tin to a wire rack to cool completely before removing cupcakes.

13. 13

    Cupcakes can be stored up to 3 days at room temperature in airtight containers.

* Per serving · 4 servings · Values may vary.

No additional tips available.