Peppermint Patty Brownie Cupcakes

• 8 ounces semisweet chocolate, broken into pieces
• 1 stick unsalted butter, cut into pieces, room temperature
• 1 cup sugar
• 3/4 teaspoon salt
• 3 eggs
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 12 small peppermint patties

1. Preheat oven to 350u0b0F. Line a muffin tin with paper liners.
2. In a double boiler (or heatproof bowl on top of a pot of simmering water), melt together butter and chocolate until just melted, stirring occasionally.
3. Sift together flour and cocoa powder in a separate bowl and set aside.
4. Remove bowl from heat and whisk in sugar and salt until mixture is smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth.
5. Spoon about 1 tablespoon of batter into each lined cup, place a peppermint on top of each, and then cover with about 2 additional tablespoons of batter.
6. Bake for about 35 minutes or until a toothpick comes out with only a few moist crumbs attached. Be very careful about overbaking. Allow to cool on a wire rack.
7. Store in airtight containers for up to 3 days.

chocolate, unsalted butter, sugar, salt, eggs, allpurpose, cocoa, peppermint patties

Taken from www.epicurious.com/recipes/member/views/peppermint-patty-brownie-cupcakes-50104007 (may not work)