Mint chocolate brownie cupcakes are a delicious twist on your average brownie—if you love mint and chocolate, you’ll love this dessert!
Living in Phoenix comes with many perks. The approximately 500 days of sunshine a year, to name just one.
But living in Phoenix also has its drawbacks, namely the traffic.
OH EM GEE, the traffic. It’s worse than anything I experienced in southern California. And the excessively slow drivers who populate this city do nothing to help. (A certain segment of the population enjoys wintering in our sunshine. I don’t want to name names but I think you know of whom I speak.)
So I’m thinking of petitioning the city council to replace our speed limits with speed minimums. Speed minimums, paired with some kind of Seinfeld-ian “drive your age” policy, should help the traffic snarls right?
Just allow me my fantasy; there’s no need to point out that traffic accidents will cause traffic to slow even more significantly.
But what does all this have to do with brownie cupcakes, I can practically hear you thinking?
Well, the other day, it took me like 45 minutes to get the .2 miles from Safeway back to my house because traffic was moving at the pace of a snail dipped in molasses. Once I finally got home I needed the kind of therapy that only baking (and eating chocolate) provides.
I needed brownies, with their batter that tastes like heaven, their chocolate-y smell wafting from the oven, their crackly exterior and chewy interior. But I wanted something more than just an ordinary brownie.
So I went with brownie cupcakes with peppermint patties stuffed inside and cute little dollop of peppermint buttercream on top.
And wouldn’t you know it? After one bite I’d forgotten all my road rage! And I was ready to tackle the mean streets of Phoenix yet again.
Because I needed more peppermint patties to make a second batch. They’re now my go-to snack for my long drive down to Safeway. Just try being road rage-y when you have a deliciously minty brownie cupcake in your hand.
Mint chocolate brownie cupcakes: nature’s perfect mood enhancer. Or something like that 🙂
- 8 ounces semisweet chocolate chopped
- 8 tablespoons unsalted butter cut into chunks
- 1 cup granulated sugar
- 3/4 teaspoon salt
- 1/2 teaspoon espresso powder optional
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder sifted
- 12 small 1 1/2-inch peppermint patties
- 8 tablespoons unsalted butter at room temperature
- 3 to 3 1/2 cups powdered sugar
- 2 to 4 tablespoons whole milk or heavy cream
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
Preheat the oven 350 degrees. Line 12 muffin cups with cupcake liners and set pan aside.
Place the chocolate and butter in a large microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. Cool for 5 minutes, then whisk in the sugar, salt, and espresso powder (if using). Add the eggs and whisk to combine. Whisk in the flour and cocoa powder until just smooth—don’t over-mix.
Fill the bottoms of the prepared muffin cups with about 1 tablespoon of batter. Top with a peppermint patty, then top with remaining batter. Bake 32 to 36 minutes, until a toothpick inserted into the cupcakes comes out with just a few moist crumbs. (Don’t stick the toothpick too deep into the cupcake or you’ll hit the peppermint patty and your test won’t be accurate.)
Set pan on a wire rack to cool completely before frosting.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on low until creamy. Add 2 cups of powdered sugar, 1 tablespoon milk, and the peppermint extract and salt. Beat on low to combine, then turn mixer to high and beat for 3 minutes, until light and fluffy. Add additional powdered sugar if frosting is too thin and additional milk if it’s too thick. Frost cupcakes as desired and serve.
Cupcakes adapted from Martha Stewart Cupcakes