Today is the day I embark on a new project. Actually, that’s a lie. Technically I embarked on this project a couple of weeks ago… when I made these cupcakes. I am just now getting around to writing about it…
Wanna know what the project is? Huh? Do ya? No? Oh well… I’m tellin’ ya anyways.
You see, I have this thing about cupcakes. I LOVE THEM. And for Valentine’s Day, my wonderful Hubby gave me Martha Stewart’s Cupcakes. Isn’t he awesome? I think so. So, I am going to (slowly) bake my way through Martha Stewart’s Cupcake book. Think Julie & Julia without the whole getting it done in a year thing. I’m not one to set crazy time-oriented goals like that. Baking becomes no fun under pressure… kind of like how you rarely enjoy a book you have to read for school. There are no rules here. If other recipes come up elsewhere that I want to try, I will take a break and try them. Likewise, if Hubby requests something (like he did last week, which you will read about probably next week), I will take a break and make it. Oh, and also, I am not going in order. I am randomly choosing cupcake recipes out of the book until I eventually try all of them. So there you have it. The Martha Project.
Whew… okay… on to Martha Project #1: Mint-Filled Brownie Cupcakes – Page 122. As soon as these guys came out of the oven, I was bummed. Mostly because they looked like they vomited mint turned into little mint-lava volcanoes. And then, I bit into one. And I was no longer bummed. Holy yummy cupcakes, Martha! They are just the right chewy brownie consistency with the perfect amount of mint. Plus, BONUS, I had a bunch of York Peppermint Patties left over. Yummo.
- 8 oz semisweet or bittersweet chocolate, coarsely chopped (I used bittersweet)
- 1/2 cup unsalted butter, room temp
- 1 cup sugar
- 3/4 tsp salt
- 3 eggs
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 12 chocolate covered peppermint patties – about 1 1/2″ in diameter (I used York. ‘Cause they’re amazing… and in no way is the Hershey company paying me to say that. However, if they did to pay me to say that, I wouldn’t have to lie.)
Preheat your oven to 350 and line a muffin pan with paper liners. Set up your double boiler… you can put a glass or metal mixing bowl over a pot of boiling water if you don’t have one. It works just the same. Remember not to put too much water in the pot… you don’t want the top bowl touching the water. Boil the water and put in the chocolate chunks and butter.
Stir occasionally, until melted and smooth. Remove from heat. Please ignore my dirty stove top. It’s clean now, I swear.
Whisk in the salt and the sugar, until smooth.
Whisk in the eggs, again until smooth.
Gently, so it doesn’t fly everywhere, whisk in the cocoa and the flour. Keep whisking until just smooth. Smooth and delicious. Lick the whisk. Try not to eat the whole bowl of batter. It’s good, but the finished product is better.
Spoon a small tablespoon of batter into the bottom of each tin. Then, gently press a peppermint patty into each one. Top it off with a heaping tablespoon of batter… filling each until 3/4 full. Bake for 30-35 minutes, rotating pan halfway through. Mine were definitely done in 30 minutes, and my oven is usually slow… so your best bet is to start checking them early.
Let them cool on a wire rack, in the pan, until completely cool. As you can see, and as I mentioned above, the mint came oozing out the top of my cupcakes. They had started to do this even when I rotated the pan at 15 minutes.
And, there was a big void in the middle of each one. The picture in Martha’s book does not look like this. I’m not sure what went wrong there… maybe my oven is too hot? Maybe my Yorks were rebellious peppermint patty teenagers? I dunno. Any ideas?