Mint-Filled Brownie Cupcakes

Mint-Filled Brownie Cupcakes is an American dessert. This recipe serves 12 and costs $1.15 per serving. One portion of this dish contains about 4g of protein, 19g of fat, and a total of 445 calories. 228 people have tried and liked this recipe. It is brought to you by Handle the Heat. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up granulated sugar, semisweet chocolate, peppermint patties, and a few other things to make it today. Overall, this recipe earns a rather bad spoonacular score of 20%. Mint Filled Brownie Cupcakes, Peanut Butter-Filled Brownie Cupcakes, and Mint Brownie Cupcakes are very similar to this recipe.

Servings: 12

 

Ingredients:

1/4 cup unsweetened Dutch-process cocoa powder, sifted

3 large eggs

1/2 cup all-purpose flour

1 cup granulated sugar

12 small (1 1/2-inch) York peppermint patties

3/4 teaspoon salt

8 ounces semisweet chocolate, chopped

1 stick (8 tablespoons) unsalted butter

Equipment:

muffin tray

oven

microwave

bowl

whisk

wire rack

Cooking instruction summary:

Preheat oven to 350°F. Line a standard muffin tin with paper liners.Place chocolate and butter in a large microwave-safe bowl and microwave in 30-second bursts, stirring between each burst, until melted and smooth. Let cool slightly.Whisk in sugar and salt until smooth. Whisk in eggs. Gently whisk in flour and cocoa until just smooth.Spoon 1 tablespoon of batter into each lined cup. Press 1 peppermint patty on top of batter. Top with 2 more tablespoons of batter, covering peppermint patty completely. Bake, rotating tin halfway through, until a cake tester inserted halfway into the centers comes out with only a few moist crumbs attached, about 25 to 30 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes.Cupcakes can be stored at room temperature in an airtight container for up to 3 days.

 

Step by step:


1. Preheat oven to 350°F. Line a standard muffin tin with paper liners.

2. Place chocolate and butter in a large microwave-safe bowl and microwave in 30-second bursts, stirring between each burst, until melted and smooth.

3. Let cool slightly.

4. Whisk in sugar and salt until smooth.

5. Whisk in eggs. Gently whisk in flour and cocoa until just smooth.Spoon 1 tablespoon of batter into each lined cup. Press 1 peppermint patty on top of batter. Top with 2 more tablespoons of batter, covering peppermint patty completely.

6. Bake, rotating tin halfway through, until a cake tester inserted halfway into the centers comes out with only a few moist crumbs attached, about 25 to 30 minutes.

7. Transfer tin to a wire rack to cool completely before removing cupcakes.Cupcakes can be stored at room temperature in an airtight container for up to 3 days.


Nutrition Information:

Quickview
446k Calories
4g Protein
19g Total Fat
66g Carbs
1% Health Score
Limit These
Calories
446k
22%

Fat
19g
30%

  Saturated Fat
11g
71%

Carbohydrates
66g
22%

  Sugar
51g
57%

Cholesterol
68mg
23%

Sodium
178mg
8%

Caffeine
20mg
7%

Get Enough Of These
Protein
4g
9%

Manganese
0.36mg
18%

Copper
0.32mg
16%

Iron
2mg
13%

Fiber
3g
12%

Magnesium
45mg
11%

Selenium
7µg
11%

Phosphorus
94mg
9%

Vitamin A
313IU
6%

Vitamin B2
0.1mg
6%

Potassium
207mg
6%

Zinc
0.83mg
6%

Folate
16µg
4%

Vitamin B1
0.05mg
4%

Vitamin E
0.46mg
3%

Calcium
29mg
3%

Vitamin B5
0.29mg
3%

Vitamin B12
0.16µg
3%

Vitamin D
0.39µg
3%

Vitamin B3
0.52mg
3%

Vitamin K
2µg
2%

Vitamin B6
0.03mg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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