Anyone who knows me knows that I love the combination of mint and chocolate. I will try any mint chocolate dessert in sight, any time. My favorite is the Ghirardelli mint chocolate squares. I like seeing the mint, not just having it infused into my dessert. I do, however, find After Eights too strong for my taste. The flavors need to be balanced – a harmonious meeting of dark chocolate and smooth mint.
In this cold weather, I find dark chocolate and mint to be the perfect solace. I wanted to make something bite-sized and brownie-like that hit the spot (And these did!). I used chopped York Peppermint Patties in these, which are so much better than just using extract.
Since my mom loves Heath bars, I added toffee bits to the other half of the batter. Baking these in a cupcake pan is ideal for anyone who likes the chewy/crunchy edge piece of a brownie (And if you don’t, please send them my way.).
Brownie Cupcakes with Mint or Toffee
Adapted by Amrita Rawat from a recipe originally published in Martha Stewart’s book Martha Stewart’s Cupcakes: 175 Inspired Ideas for Everyone’s Favorite Treat
Makes 20 to 24 brownies in a mini muffin pan (or 12 regular-sized cupcakes)
8 oz. bittersweet chocolate chips
1 stick of butter at room temperature, cubed
1 cup sugar
¾ tsp. salt
3 large eggs
½ cup all-purpose flour
¼ cup cocoa powder
4 York Peppermint Patties, coarsely chopped (or a bag of mini ones), OR ½ cup toffee bits
• Preheat the oven to 350 degrees, and ready a cupcake pan with liners.
• Set up a double boiler or bring a pot of water to a simmer. Add the chocolate and butter to the top of the double boiler or, if using a pot of simmering water, to a tempered glass bowl that you then place atop the pot of water.
• Once the chocolate and butter have melted, remove the bowl from heat and whisk in the sugar and salt until smooth.
• Whisk in the eggs and then gently whisk in the flour and cocoa powder until combined; try not to over mix.
• Spoon 1 tablespoon of batter into the cup and place 1 chunk (or 2) of Peppermint Patty in the center, and then top with 2 tablespoons of batter, covering the patty completely.
• If using toffee instead of mint, swirl some toffee bits into each cup after pouring in the batter.
• Bake for about 25 minutes, or until a cake tester inserted halfway in the center (above the patty filling) comes out with a few crumbs attached (As long as the batter isn’t wet, it’s done.).
• Cool completely before eating.
These can be stored for up to 4 days at room temperature in an airtight container.
This article appears in January 2013.
