It’s been two weeks since our big summer party, but I have one more recipe I wanted to share with you all. By the time we got to dessert that night, it was almost completely dark so I wasn’t able to take pictures of what I served. Even though I love making summer desserts, I wanted to keep with the theme of finger food so cupcakes seemed like the perfect solution.
I have shared my lack of enthusiasm for cupcakes here before. I’m just kind of over it. But the rest of the country doesn’t seem to be and I know they are always a popular dessert choice. I recently bought Martha Stewart’s cupcake book and one of the things I really like about it is that there are some very non-cupcake-y things in there. For the party, I made Cookies and Cream Cheesecakes and these Mint Filled Brownie Cupcakes.
The cheesecakes were good but the Mint Filled Brownie Cupcakes were better. You know when you make something and it just disappears before you can even get your bearings? That happened with these. I didn’t get to taste them but heard from guest after guest that they were amazing. I couldn’t get that photo so what’s a food blogger to do? Make them again.
Here’s the thing. When I went to make them the first time, I realized I was out of cupcake liners. In desperation, I texted my neighbor Julie who (love her!) brought over some liners within minutes after my text. Her liners were large, about 1 1/2 times the size of a typical cupcake, so I tripled them up and baked the cakes, just in their liners, on a baking sheet. They turned out beautifully. Big, solid, and definitely more like brownies than cupcakes. Because they were so large, I cut them in half to serve them.
This time, I made them as described and had some problems with York Peppermint Pattie leakage.
Disaster? Of course not. It didn’t really affect the flavor just the looks, but next time I will pay more careful attention to how much batter I put below and above the peppermint.
One Year Ago: Vietnamese Summer Rolls
Mint Filled Brownie Cupcakes
Adapted from Martha Stewart’s Cupcakes
8 ounces semisweet or bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1 cup sugar
3/4 tsp. salt
3 large eggs
1/2 cup flour
1/4 cup unsweetened Dutch-process cocoa, sifted
12 small chocolate covered peppermint patties, such as mini York Peppermint Patties
1. Preheat oven to 350°F. Line a standard muffin tin with paper liners. Place chocolate and butter in a heatproof bowl set over (not in) a pan of simmering water. Stir occasionally just until melted, 4 to 5 minutes.
2. Remove bowl from heat. Whisk in sugar and salt until mixture is smooth; whisk in eggs to combine. Gently whisk in flour and cocoa just until smooth (do not overmix).
3. Spoon 1 heaping tablespoon of batter into each lined cup. Place 1 peppermint patty on top., gently pressing into batter. Top with 2 tablespoons batter, covering patty completely. Bake, rotating tin halfway though, until a cake tester inserted halfway in centers (above mint patty) comes out with only a few moist crumbs attached, about 35 minutes. (DT: I checked at 25 minutes and mine were done.) Transfer tin to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight container.