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Mint Filled Brownie Cupcakes

From Martha Stewart's Cupcakes
Makes 12

8 ounces semisweet or bittersweet chocolate, coarsely chopped
½ cup (1 stick) unsalted butter, cut into pieces, at room temperature
1 cup sugar
¾ teaspoon salt
3 large eggs
½ cup all purpose flour
¼ cup unsweetened Dutch process cocoa powder, sifted
12 small (1 ½-inch) chocolate-covered peppermint patties, such as York Peppermint Patties

1. Preheat oven to 350F. 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 until just smooth (do not overmix.)
3. Spoon 1 heaping tablespoon of batter into each lined cup. Place one peppermint patty on top, gently pressing into batter. Top with 2 tablespoons batter, covering patty completely. Bake, rotating tin halfway through, until a cake tester inserted halfway in centers (above mint patty) comes out with only a few moist crumbs attached, about 35 minutes. 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 containers.

Mint Frosting
From Joy of Baking.com
Makes enough to spread a thin layer on 12 cupcakes

2 tablespoons unsalted butter, at room temperature
1 cup confectioners’ sugar, sifted
1 - 1 1/2 tablespoons heavy cream
1/2 teaspoon pure peppermint extract or 1-2 tablespoons creme de menthe
green food coloring (optional)

1. In the bowl of your electric mixer, or with a hand mixer, beat all the ingredients until smooth. Add a few drops of green food coloring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.) Spread the frosting evenly over the cooled brownies.

Chocolate Glaze
From Martha Stewart's Cupcakes
Makes 1 ¼ cups
(I halved this recipe)

6 ounces semisweet chocolate, finely chopped
2/3 cup heavy cream
1 tablespoon light corn syrup

1. Place chocolate in a medium heatproof bowl. Bring cream and corn syrup just to a simmer in a small saucepan over medium high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
2. Using a flexible spatula, gently stir chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy. (If any chocolate pieces remain, strain mixture through a fine sieve and discard solids.) If not using immediately, glaze can be refrigerated up to 5 days in an airtight container. Reheat gently before using.

Brought to you by The Busty Baker (http://www.bustybaker.com)
Original Post: http://ladolcivita.blogspot.com/2009/06/mint-filled-brownie-cupcakes.html


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