Mint filled Brownie cupcakes

By LyndaLee

From a Martha Stewart 2009 cupcake book.

Ingredients

• 8 oz semisweet chocolate coarsely chopped
• 1/2 cup unsalted butter
• 1 cup sugar
• 3/4 teaspoon salt
• 3 large eggs
• 1/2 cup all purpose flour
• 1/4 cup unsweetened dutch process cocoa powder, sifted
• 12 small chocolate covered peppermint patties

Preparation

Step 1

Preheat oven to 350 degrees. Line a muffin tin with paper liners. Place chocolate and butter in a heatproof bowl set over (not in) a pan of simmering water. Stir occasionally until just melted, four to five minutes.
Remove bowl from heat. Whisk in sugar and salt until mixture is smooth whisk in eggs. Whisk in flour and cocoa until smooth (do not over mix).
Spoon 1 heaping tablespoon of batter into each lined cup. Place one patty on top, pressing into batter. Top with 2 tablespoons batter covering patty completely. Bake, rotating tin halfway through, until cake tester comes out with only a few moist crumbs, about 35 minutes. Transfer tin to a wire rack and cool completely before removing cupcakes.