Friday, March 19, 2010

Brownies? Cupcakes?

I never ever thought to put brownies in cupcake tins to make little individual brownies. But dern, that wasn't a bad idea at all! Props to Martha on this one. The recipe is made from scratch (obviously, it's Martha people!! HELLO!) but you could totally do this with brownie mix if you don't have the ingredients or the time. Mint-Filled Brownie Cupcakes are full of surprised. As Martha puts it, "Each of these chewy brownie cupcakes has a secret center: a chocolate-covered peppermint patty.To ensure they have a dense, fudgy texture, be careful not to overbake." I don't think I could have put it better myself. These cupcakes aren't light and fluffy like the other cupcakes that I've baked so far, but they are just as delectable!

8 ounces semisweet or bittersweet chocolate, coarsely chopped (we just used semisweet chocolate chips. Who doesn't just have those laying around in their pantry?)
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all purpose flour
1/4 cup unsweetened Dutch- process coca powder, sifted
12 small (1 1/2 inch) chocolate-covered peppermint patties, such as mini york peppermint patties (We had heart shaped ones left over from valentines day that had little pink centers. They added a cute factor to my cupcakes!)

This was the most intense part. Martha says to just wisk eggs into the hot melted chocolate, but I was really nervous that the eggs would start to scramble. Helpful tip: I am going to temper my eggs next time. That way, I won't get so stressed out about it. The rest of the recipe was a simple brownie batter. So first we put a tablespoon of batter in each cupcake cup. Then we added the "mint filling" peppermint patties.

How adorable is that? And then, you fill the cups with the rest of the batter and get THESE!

How awesome do those look? You really don't even need a frosting on them, because the tops of brownies totally look like that. In fact, I think frosting or any kind of embellishment would be TOO much for these rich little goodies. They really turned out well. Here is a single one:

Let me tell you. Milk is a must have for these cupcakes!

Like I said earlier, we used heart shaped peppermint patties and they had a slightly pink center. I think this added more character to my cupcakes. I think that these would be just as delicious with a regular brownie mix. They were super simple. My only two notes of caution: temper your eggs and don't over bake!! Enjoy.


Alisa said...

These little babies are calling out to me! How can one resist taking a bite out if that! They look yummy. If you won't mind I'd love to guide foodista readers to your site.Just add your choice of Foodista widget at the end of this blog post and it's good to go.Thanks!

Christine said...

Hello Alexandra! I found this blog in Foodista and followed it here. This is a actually cool Cupcake recipe. Keep it up and I may see you on Food Network one day. By the way you can place more Foodista widget in your past and future blogs so that other Foodista readers can follow and see your blog too. Just search for a related recipe or food in Foodista and use its widget. I hope to read more from you. Cheers!

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