Peppermint Patty Brownie Cupcakes
Peppermint Patty Brownie Cupcakes are quick and easy cocoa brownie cupcakes with a peppermint patty baked inside! They’re topped with chocolate ganache and peppermint crunch for one festive holiday treat!
I’m so into the holidays and I can barely think about real food. You know…healthy food? I’m trying, but it’s hard. I am making healthier meals, but here on the blog, I just want it to be shiny, merry, and bright. One look at these Peppermint Patty Brownie Cupcakes, and you hear sleigh bells ringing and Christmas carols, don’t you? Peppermint and chocolate does that for me. 🙂
After the Peppermint Mocha Cake Roll I posted last week, I didn’t expect to get another chocolate peppermint recipe up here so fast. I explained how the cake roll was for my son’s 13th birthday, and you know nowadays people have more than one birthday party? Like at least 5? Well, I made these for his friend party. I took 6 boys for burgers and laser tag, and these came along for the ride. What better chaser for a burger, fries, and soda? I figure, when you’re going all out already, you may as well go for broke. #justrunmoretomorrow
I had ganache left from the cake roll, so it was hollering at me to make brownies. Does your ganache ever holler at you? I’m glad it did, because it turns out that these were one of the best things I’ve ever made. The brownies are super simple cocoa brownies — no chopping chocolate and melting it — just lots of cocoa. They’re gooey with that crispy, crackly exterior that’s pure heaven.
I had picked up a bag of peppermint patties at the store which was funny, because I don’t do that much. I remembered them when I decided to make brownie cupcakes, and the light bulb went on. These peppermint patties are the most fun surprise-inside, so it’s fun keeping that part all to yourself. That big ole pop of peppermint — there’s just nothing like it. And they were covered in dark chocolate, too, which means an added bonus!
Once the cupcakes have baked, the middles will sink in slightly. This left the perfect little indentation for the ganache….and I had the perfect amount of ganache for these 10 cupcakes. It’s like my ganache knew all along?
If you don’t have leftover ganache hollering at you from the fridge, once the brownie cupcakes sink in the middle, fill the indents with chocolate chips and they’ll melt right down and fill up those indents perfectly. Sprinkle with peppermint crunch or crushed candy canes, and you’ve got yourself one tasty holiday treat. Prepare to hear sleigh bells ring and be merry! If these don’t do that for you, I don’t know what will. 🙂
Did you know there’s a giveaway going on for a chance to win a $300 Amazon gift card? Enter here!
- 1 stick (4 ounces) unsalted butter
- ½ cup brown sugar, packed*
- ½ cup granulated sugar
- ¾ cup unsweetened cocoa powder (I used Valhrona)
- 1 teaspoon instant espresso powder
- ½ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 2 large eggs
- ¼ cup all purpose flour
- (10) chocolate covered peppermint patties, unwrapped (I used York brand)
- 3 ounces bittersweet chocolate chips (I used Guittard)
- 3 ounces semi-sweet chocolate chips (I used Guittard)
- ½ teaspoon instant espresso powder
- ¾ cup heavy cream
- crushed candy canes or peppermint crunch, for garnish
- Preheat the oven to 325 degrees. Line a standard muffin pan with (10) foil liners and set aside.
- Melt the butter in a small sauce pan over medium heat. Remove from heat and let cool slightly. Meanwhile, whisk together the sugar, cocoa, instant espresso powder, and salt in a medium bowl. Whisk the melted butter into the cocoa mixture in a slow, steady stream until incorporated, then whisk in the vanilla extract. Add the eggs to the mixture one at a time, whisking well after each addition. Stir in the flour just until incorporated, being careful not to over mix.
- Using a 1½" cookie scoop, place one scoop of batter in the bottom of each muffin cup and spread evenly. Place a peppermint patty on top of the batter in each muffin cup, and place one more scoop of batter over the top of each peppermint patty, spreading the batter to cover completely. Bake on the middle rack of the oven for 20-25 minutes or until the middles of the cupcakes have puffed. Cool on a wire rack.
- Place the chocolate chips and heavy cream in a heat proof bowl. Set aside.
- Fill a large sauté pan halfway full of water and heat over medium heat until the water simmers. Turn the heat down to low, then place the bowl of chocolate chips and cream in the pan of water, stirring constantly with a rubber scraper until the chocolate melts and emulsifies with the cream. When the mixture is smooth, remove from heat and set aside to cool.
- Once the brownie cupcakes have cooled slightly, they will sink slightly in the middle, leaving a small indent. Fill the indentation with the ganache once it has thickened slightly and allow to cool a bit more. Sprinkle with the peppermint crunch or crushed candy canes and serve when they're completely cool. Enjoy!
*I used half brown sugar for added flavor. You could certainly use all granulated if you prefer.
*If you'd rather not make ganache, you may fill the indents of the cupcakes with chocolate chips when cupcakes are still warm, and they will melt right into the indentations.
Ganache can be made ahead and stored in an airtight container in the refrigerator. Simply heat for 20-30 seconds in the microwave or until it's still thick but pourable. You will have ganache left over for another recipe!
The peppermint crunch will dissolve into the chocolate after about a day due to the moisture.
Store leftover cupcakes at room temperature in an airtight container.
Brownie recipe adapted from Bon Appetit's Cocoa Brownies.
Ganache recipe by Flavor the Moments.