Mint-Filled Brownie Cupcakes
Mint-Filled Brownie Cupcakes is an American dessert. This recipe serves 12 and costs $1.15 per serving. One portion of this dish contains about 4g of protein, 19g of fat, and a total of 445 calories. 228 people have tried and liked this recipe. It is brought to you by Handle the Heat. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up granulated sugar, semisweet chocolate, peppermint patties, and a few other things to make it today. Overall, this recipe earns a rather bad spoonacular score of 20%. Mint Filled Brownie Cupcakes, Peanut Butter-Filled Brownie Cupcakes, and Mint Brownie Cupcakes are very similar to this recipe.
Servings: 12
Ingredients:
1/4 cup unsweetened Dutch-process cocoa powder, sifted
3 large eggs
1/2 cup all-purpose flour
1 cup granulated sugar
12 small (1 1/2-inch) York peppermint patties
3/4 teaspoon salt
8 ounces semisweet chocolate, chopped
1 stick (8 tablespoons) unsalted butter
Equipment:
muffin tray
oven
microwave
bowl
whisk
wire rack
Cooking instruction summary:
Preheat oven to 350°F. Line a standard muffin tin with paper liners.Place chocolate and butter in a large microwave-safe bowl and microwave in 30-second bursts, stirring between each burst, until melted and smooth. Let cool slightly.Whisk in sugar and salt until smooth. Whisk in eggs. Gently whisk in flour and cocoa until just smooth.Spoon 1 tablespoon of batter into each lined cup. Press 1 peppermint patty on top of batter. Top with 2 more tablespoons of batter, covering peppermint patty completely. Bake, rotating tin halfway through, until a cake tester inserted halfway into the centers comes out with only a few moist crumbs attached, about 25 to 30 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes.Cupcakes can be stored at room temperature in an airtight container for up to 3 days.
Step by step:
1. Preheat oven to 350°F. Line a standard muffin tin with paper liners.
2. Place chocolate and butter in a large microwave-safe bowl and microwave in 30-second bursts, stirring between each burst, until melted and smooth.
3. Let cool slightly.
4. Whisk in sugar and salt until smooth.
5. Whisk in eggs. Gently whisk in flour and cocoa until just smooth.Spoon 1 tablespoon of batter into each lined cup. Press 1 peppermint patty on top of batter. Top with 2 more tablespoons of batter, covering peppermint patty completely.
6. Bake, rotating tin halfway through, until a cake tester inserted halfway into the centers comes out with only a few moist crumbs attached, about 25 to 30 minutes.
7. Transfer tin to a wire rack to cool completely before removing cupcakes.Cupcakes can be stored at room temperature in an airtight container for up to 3 days.
Nutrition Information:
covered percent of daily need
