Mint Filled Brownie Cupcakes - from Martha Stewart Cupcakes
Yield: 12 cupcakes
8 oz. semisweet or bittersweet chocolate, coarsely chopped
½ cup unsalted butter, at room temperature
1 cup sugar
¾ tsp salt
3 large eggs
½ cup all purpose flour
¼ cup unsweetened Dutch process cocoa powder
12 small chocolate covered peppermint patties, such as York
Line a standard muffin pan with paper liners. Place chocolate and butter in a heat proof bowl set over a pan of simmering water. Stir occasionally until just melted, 4 to 5 minutes.
Remove from the heat. Whisk in the sugar and salt until mixture is smooth, whisk in eggs to combine. Gently whisk in flour and cocoa just until smooth.
Spoon 1 heaping tablespoon of batter into each lined cup. Place 1 peppermint patty on top, gently pressing into batter. Top with two tablespoons batter, covering patty completely. Bake, rotating tin halfway through, until a cake tester inserted halfway into centers (above mint patty) comes out with only a few moist crumbs attached, about 35 minutes (ALWAYS start checking sooner!). Transfer tin to a wire rack to cool completely before removing cupcakes.
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