Mint Filled Brownie Cupcakes & GIVE A WAY!

I only know one way to do this, and that is to be brutally honest! So here we go.....
I give Martha's Mint Filled Brownie Cupcakes--
Rated on a scale of 1-5 stars

Taste 3.5 stars
Appearance 4 stars
Accurate Recipe 3 stars
Difficulty Easy
Would I make it again..... Yes

I loved biting into that refreshing peppermint patty! Over all the cupcakes were beautiful with little effort. Baking time was incorrect-- I checked at 27 minutes and they were done (recipe called for 35 minutes)! Don't eat these warm, they are much better completely cool (they get more fudgey)! For a great twist on a simple cupcake these are worth making again.

Mint Filled Brownie Cupcakes
From Martha Stewart’s Cupcakes
Makes 12

8 ounces semisweet or bittersweet chocolate, coarsely chopped

1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1 cup sugar
3/4 tsp. salt
3 large eggs
1/2 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa, sifted
12 small chocolate covered peppermint patties, such as mini York Peppermint Patties

1. Preheat oven to 350°F. 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 just until smooth (do not over mix).

3. Spoon 1 heaping tablespoon of batter into each lined cup. Place 1 peppermint patty on top., gently pressing into batter. Top with 2 tablespoons batter, covering patty completely. Bake, rotating tin halfway though, until a cake tester inserted halfway in centers (above mint patty) comes out with only a few moist crumbs attached, about 35 minutes. (I checked at 27 minutes, and they were done.) 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 container.




  1. Woot Woot!! My first official comment- Thanks Rebecca!

  2. Can I tell you how freakin' excited I am that you are back? I swear, its been forever! I keep coming back to your blog either to make sure you have snuck back and I've missed it or to use a recipe. Your choco cake w/ whipped cream frosting and ganache is still my favorite. Plus your sour cream lemon pie recipe I steal repeatedly. Missed you but glad you're back. Also, please include stuff other than just Martha. Yours is a ton better AND easier!