Monday, August 31, 2009

York peppermint-filled brownie cupcakes

the goods:

8 ounces 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 Dutch-process cocoa powder
12 small York peppermint patties

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 pot of simmering water. Stir occasionally until just melted, 4 to 5 minutes.

Sift flour and cocoa together.

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 overmix).

Spoon 1 heaping tablespoon of batter into each lined cup.

Place one patty on top.

Top with 1 tablespoon batter, covering patty completely.

Bake, rotating tin halfway through, until toothpick comes out with only a few moist crumbs, 25 to 30 minutes.

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