Tuesday, June 8, 2010

Peppermint Patty Brownie Cupcakes

I found this recipe awhile ago over at The Crepes of Wrath, and was intrigued. Would you believe I had never eaten a York Peppermint Patty? Maybe it's a Canadian thing. I HAVE had Jr. Mints, and I love them. So these just seemed like something I had to try.

These aren't cupcakes per se, but more like brownies baked in muffin cups. They are then twice the size of the normal slice of brownie I would take, and with the addition of a mini peppermint patty nestled in the middle, they are over the top decadent. We ate some of them (I highly recommend you try one fresh out of the oven while still warm, with ice cream) and then I took the remainder to work where the staff devoured them like vultures.

I know. It just makes you drool all over the keyboard, right?

Anyway, these are super easy to make so even those of you who are shy of baking, never fear.

Adapted from The Crepes of Wrath
8 oz bittersweet or semi-sweet chocolate (I used semi-sweet)
1/2 cup unsalted butter
1 cup sugar
3/4 tsp salt
3 large eggs, at room temperature
1/2 cup flour
1/4 cup dutch process cocoa powder (Fry's cocoa in Canada is Dutch Process)
12 mini York Peppermint patties (the fun sized ones work)

Line a muffin tin with paper cups, and turn your oven on to 350 F.

In a saucepan over low heat, melt the chocolate and butter together until smooth, stirring. Whisk in the sugar, and then the eggs, 1 at a time until they are incorporated. The mixture will be glossy and smooth.

In a separate bowl whisk the flour and salt together, then gently stir into the chocolate mixture until just combined. Spoon about 1 tbsp into the bottom of each cup, then top with an unwrapped mini peppermint patty. Spoon another 1 1/2-2 tbsp of batter on top, making sure that it reaches the edges.

Bake at 350 F for about 35 minutes.

These would be amazing served warm with a scoop of ice cream!

Makes 12. Store for up to 3 days in an airtight container.
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