Okay a quick post because I’m tired and gotta watch Mad Men from last night. As I said in my last post I did a bit of cookbook shopping last week! After some Amazoning I made out like a bandit with Martha Stewart’s Cupcakes and The Gourmet Cookbook. I held off buying Martha’s book because I was resisting more of the cupcake rage…but I finally gave in. Oh, am I glad I did! This book is filled with beautiful, irresistible pictures of delicious looking cupcakes. I want to try them all they’re SO pretty! I think half the reason I love this book is because the food styling and photography is incredible. Plus it’s by Martha so 9/10 you’re gonna get a winning recipe. The Gourmet cookbook I raved about in my post from the Rice’s cocktail party, I haven’t had time to make anything from it yet but everything from the cocktail party was amazing and I have like 100 post it notes stuck in it already.
So what about these Mint-Filled Brownie Cupcakes? They were great! Leave it to Martha to give me another tried and true recipe. I saw the picture of these and thought “oh no, too hard, it probably involves creme de menthe and other stuff I don’t have money to buy right now”. On closer investigation of the recipe I found that the recipe is easy peasy, you just stick a York Peppermint Pattie in the middle of the batter.
The brownie base is rich and made with two types of chocolate: melted semi-sweet and cocoa powder. This makes for an excellent canvas for the mint chocolate flavor to come in. I also used my new Le Creuset silicone baking cups. They are fabulous. You don’t need a muffin tin because you can just fill the cups and put them on a baking sheet! So easy for clean up and storage. Find them here.
Definitely will be making these again, they were a hit at the Shore this weekend and will probably make an appearance at my sorority rush!
Mint-Filled Brownie Cupcakes
From Martha Stewart’s Cupcakes
8 oz semi-sweet or bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter*, cut into pieces, room temp
1 cup sugar*
3/4 tsp salt
3 large eggs*
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder, sifted
12 small chocolate covered peppermint patties, such as York Peppermint Patties
*Healthy Swaps: use light butter (will change consistency), reduce sugar to 3/4 cup sugar, and fat free egg substitute
Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners. Place chocolate and butter in double boiler and stir occasionally just until melted, 4-5 minutes.
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).
Spoon 1 heaping tbsp of batter into each lined cup. Place 1 patty on top, gently pressing into batter. Top with 2 tbsp batter, covering patty completely. Bake, rotating tin halfway through , about 35 minutes (start checking at 30). Transfer tin to a wire rack to cool completely.
Short & sweet! Enjoy!