In the summer, I usually want to be nowhere near the kitchen. I still love to cook and eat, but in a house without air conditioning, having the oven on just makes the whole place far too hot. Sometimes its unavoidable, but most of the time I stay away from it and make use of the grill and the freezer for all my treats (Exhibit A, Exhibit B, Exhibit C).
However, the draw of the oven and fresh cookies and cakes sometimes makes it impossible to stay away for too long (“unavoidable”). While it hasn’t yet gone above 90, it is starting to feel more and more like summer here. Despite that, a few weekends ago I just wanted to bake something.
So, out came the Martha Stewart’s Cupcakes cookbook, which has many recipes I’ve bookmarked and few that I’ve actually tried (these being the exception). Martha’s got a plethora of cupcake ideas, from variations on the standard chocolate to the more unusual (blackberry cornmeal cupcakes, anyone?). All of the photographs are gorgeous, and the recipes are easy to follow. For the most part, Martha’s recipes need no tweaking, either.
The tweaks I made to this recipe came from accidentally purchasing unsweetened baking chocolate rather than semisweet or bittersweet. If you have semisweet or bittersweet on hand, simply use 1 cup granulated sugar instead, or taste as you cook.
Peppermint Patty Brownie Cupcakes
adapted from Martha Stewart’s Cupcakes
- 8 oz unsweetened baking chocolate, chopped
- 1/2 cup unsalted butter
- 1 1/2 cups granulated sugar
- 3/4 tsp salt
- 3 large eggs
- 1/2 cup flour
- 1/4 cup cocoa powder
- 12 mini peppermint patties, such as York, unwrapped
Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
In a double boiler, melt chocolate and butter. Remove from heat. Whisk in granulated sugar and salt until mixture is smooth, then add the eggs, stirring to combine. Carefully add in flour and cocoa powder, mixing until just combined.
Scoop about one heaping tablespoon of batter into each cup. Place one peppermint patty on top, then cover with about another 2 tablespoons batter.
Bake until a cake tester inserted halfway comes out mostly clean, about 25 minutes. Rotate the tins halfway through if your oven tends to cook unevenly. Transfer to a wire rack to cool. Serve warm for a gooey mess, or at room temperature.