Mint Filled Brownie Cupcakes

Mint & chocolate & brownies may be my top 3 favorite foods, so when I found this recipe here  I had to try them for myself. Right now they're in the oven, and they smell divine! 

Thanks Katie and her mom for the recipe!

Mint Filled Brownie Cupcakes

Ingredients:

8 ounces semisweet or bittersweet chocolate, coarsely chopped

1/2 cup (1 stick unsalted butter), cut in to 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

Directions:

Preheat oven to 350 degrees. Line a standard 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.

Remove bowl from heat. Whisk in sugar and and salt until mixture is smooth; whisk in eggs to combine. Gently whisk in flour and cocoa just until smooth (do not over mix).

Spoon 1 heaping tablespoon of batter in to each lined cup. Place one peppermint patty on top, gently pressing in to batter. Top with 2 tablespoons of batter, covering patty completely. Bake, rotating tin about half way, until a cake tester or toothpick inserted halfway in centers (above mint patty) comes out with only a few moist crumbs attached, about 25 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 an air tight container.

** make sure you get MINI mint chocolate candies, I made mine and 10/12 of them have the mint part oozing out so they're not quite as pretty as the picture. I shall edit this post when I have a bite and taste them**

** very disappointing in these brownies :( they are very dry and almost too chocolaty. I feel like an extra egg or maybe some milk, or something. If you try and make them, please report back**