Mint-Filled Brownie Cupcakes

• 8 ounces semisweet or bittersweet chocolate, coarsely chopped
• 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 cocoa powder, sifted
• 12 small (1 1/2-inch) chocolate-covered peppermint patties, such as mini York Peppermint Patties

1. Preheat oven to 350F.
2. Line a standard muffin tin with paper liners.
3. Place chocolate and butter in a heatproof bowl set over (not in) a pan of simmering water.
4. Stir occasionally just until melted, 4 to 5 minutes.
5. Remove bowl from heat.
6. Whisk in sugar and salt until mixture is smooth; whisk in eggs to combine.
7. Gently whisk in flour and cocoa just until smooth (do not overmix).
8. Spoon 1 heaping tablespoon of batter into each lined cup.
9. Place 1 peppermint patty on top, gently pressing into batter.
10. Top with 2 tablespoons batter, covering patty completely.
11. Bake, rotating tin halfway through, until a cake tester inserted halfway in centers (above mint patty) comes out with only a few moist crumbs attached, about 35 minutes.
12. Transfer tin to a wire rack to cool completely before removing cupcakes.
13. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

bittersweet chocolate, unsalted butter, sugar, salt, eggs, allpurpose, cocoa powder, chocolate

Taken from www.epicurious.com/recipes/food/views/mint-filled-brownie-cupcakes-389900 (may not work)