Mint Filled Brownie Cupcakes

September 2, 2009

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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.

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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.

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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.

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One Year Ago:  Vietnamese Summer Rolls

Mint Filled Brownie Cupcakes
Adapted from Martha Stewart’s Cupcakes
Makes 12

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.



28 Comments »

  1. They look so good! The only reason why I like cupcakes is for the portion control factor otherwise I have very little restrain with cakes!

    Comment by Tartelette — September 2, 2009 @ 4:56 am

  2. That top photo looks especially tempting. I’m not a big cupcake fan either but some places in Seattle make real good ones, fluffy and not too sweet… with a good cup of latte… it can be close to heaven. (Maybe we can meet and sample some together one day…)

    Comment by Nurit - 1 family. friendly. food. — September 2, 2009 @ 5:57 am

  3. There is definitely a time and a place for cupcakes! I think it was more than acceptable to make them under these circumstances :) And I have heard nothing but good things about that book.

    Comment by Hilary — September 2, 2009 @ 12:12 pm

  4. I was flipping through this cookbook at the bookstore the other day and I noticed this recipe right away. I thought they looked so good! I love your photos- they are making me wish I had one of those cupcakes for breakfast right now instead of my sugar free oatmeal, lol

    I’m new to your blog and I love it; it’s just beautiful!

    Comment by Sara @ Our Best Bites — September 2, 2009 @ 3:55 pm

  5. i love yorks! favorite candy ever, these look beautiful. When it isn’t burning hot here, i want to bake them. I’m jealous of your rain~

    Comment by Sprouted Kitchen — September 2, 2009 @ 4:15 pm

  6. I don’t like cupcakes, but I do love brownies. These look fabulous!

    Comment by Maria — September 2, 2009 @ 5:09 pm

  7. these look good. i really want to make brownie cupcakes! and you don’t *need* liners to make cupcakes. it’s more environmentally friendly not to. just grease the tins sufficiently before baking.

    Comment by Julia (Color Me Green) — September 2, 2009 @ 6:33 pm

  8. The melted mint patty in the center looks great! I can see why these were such a crowd pleaser.

    Comment by lisaiscooking — September 2, 2009 @ 7:14 pm

  9. Gorgeous! What were your kids’ verdicts on the cupcakes?! I bet they loved them!

    Comment by redmenace — September 3, 2009 @ 12:15 am

  10. Dana, great pics! welcome back from vacation.
    I may make cupcakes for my Labor Day party…..though I am not a cupcake fan, they are a crowd pleaser!
    Have a great holiday weekend! I know you will be making some great treats!

    Comment by Stacey Snacks — September 3, 2009 @ 2:23 am

  11. Dana, those look wonderful! I haven’t even had breakfast yet and I’m thinking of making these… no, I will force myself to wait until the weekend, at least;) I don’t think these look at all like a typical, cutesy “cupcake”- they’re very elegant-looking!

    Comment by Ele — September 3, 2009 @ 8:09 am

  12. whoa. you officially made my morning.

    Comment by kelly — September 3, 2009 @ 12:11 pm

  13. S doesn’t like mint and chocolate, so I’m often trying to find excuses to indulge my love of the combination – often in the form of mini-chocolate bars (shh. Don’t tell.) I’m sure even he couldn’t complain if I baked up a tray of these. Gorgeous!

    Comment by tara — September 3, 2009 @ 6:08 pm

  14. You know what? I like the mint patty leakage. Makes them look “real” if you know what I mean. Boy, I could sure use one right now. I’ve been on hiatus from desserts for a week now, and having severe withdrawal! Sure do like drooling over your posts!

    Comment by Chef Gwen — September 3, 2009 @ 8:22 pm

  15. I am not a fan of cupcakes either, but these look so beautiful and delicious! Yum! Thanks for sharing the recipe.

    Comment by Eralda — September 3, 2009 @ 9:24 pm

  16. What a delicious treats Dana. Love the mint inside the cupcake.

    Comment by elra — September 3, 2009 @ 10:09 pm

  17. Your cupcakes look delicious, even with the mint filling dripping out. In my experience, Martha Stewart’s recipes are always well tested and very tasty.

    Comment by tiffany @ the garden apartment — September 3, 2009 @ 11:01 pm

  18. I’m totally with you on not buying into the cup cake craze. But THESE. Dana, they look amazing. They’re like a cup cake for adults; brilliant!

    Comment by Angela — September 4, 2009 @ 2:51 am

  19. Wow Dana these look really really yummy! I love how the top of the brownies looks.

    Comment by Ashley — September 4, 2009 @ 4:51 pm

  20. I love the chocolate/mint combo. These are certainly not like any old cupcake.

    Comment by zoe — September 4, 2009 @ 6:48 pm

  21. those look ridiculously good. would have to figure out a way to make them dairy-free. any thoughts?

    Comment by Reluctant Vegetarian — September 6, 2009 @ 5:59 pm

  22. oh, those look divine! mint isn’t used enough in cakes – i recently had a cupcake with mint frosting and it’s now officially my favorite kind. love that platter, by the way!

    Comment by caroline — September 21, 2009 @ 10:56 pm

  23. [...] Source: Dana Treat [...]

    Pingback by sugarcoatedbliss.com » Blog Archive » Get the Sensation! — May 10, 2010 @ 2:03 am

  24. Ok, I’ve made this recipe like 8 times and they’ve always been a huge hit…however I’m having a hard time getting the wrappers not to stick. I’ve tried like 5 different types including aluminum. Am I doing something wrong? Any advice?

    Comment by Jessica — May 28, 2010 @ 1:20 pm

  25. I love all the comments on this page. Just recently I got interested in cupcakes. I put up a little site if anyone wants some additional tips on cupcakes.

    Yum!
    Cassie

    Comment by Mint-Filled Brownie Cupcakes — September 8, 2010 @ 4:57 pm

  26. [...] a bit and they will be soft and warm when you eat them. Enjoy! /* */ Mint Filled Brownie Cupcakes Adapted from Martha Stewart’s Cupcakes by [...]

    Pingback by Mint-Filled Brownie Cupcakes - theCupcakediary.com — September 16, 2010 @ 8:10 pm

  27. A friend brought these for dessert the other night. They were soo good! Even my son who doesn’t care for cake or brownies ate 2! I’m going to make them for a work event.

    Comment by Laura — December 4, 2012 @ 4:53 am

  28. [...] Brownie Cupcakes (Martha doesn’t have the recipe online, but you can find a version of it here) - These are brownies. But baked in cupcake liners. And stuffed with mini York Peppermint Patties. [...]

    Pingback by Martha Stewart’s Cupcakes, Part 3 — December 12, 2013 @ 1:36 pm



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