Peppermint Patty Brownie Cupcakes

1. 1

   Preheat oven to 350u00b0F. Line a muffin tin with paper liners.

2. 2

   In a double boiler (or heatproof bowl on top of a pot of simmering water), melt together butter and chocolate until just melted, stirring occasionally.

3. 3

   Sift together flour and cocoa powder in a separate bowl and set aside.

4. 4

   Remove bowl from heat and whisk in sugar and salt until mixture is smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth.

5. 5

   Spoon about 1 tablespoon of batter into each lined cup, place a peppermint on top of each, and then cover with about 2 additional tablespoons of batter.

6. 6

   Bake for about 35 minutes or until a toothpick comes out with only a few moist crumbs attached. Be very careful about overbaking. Allow to cool on a wire rack.

7. 7

   Store in airtight containers for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.