If the Stars Were Mine, I'd Bake You Mint-Filled Brownie Cupcakes
Tonight was a relaxing little jazzy interlude from a busy day. I got my hair cut at Lemon Spalon, met Dave at home with cupcakes from The Cupcakery, had a lovely laid-back Qdoba dinner, and then walked with Dave to browse music at Vintage Vinyl on The Loop. I came away with two CDs I've been dying for by a jazz artist I just love: Melody Gardot.
We came home and twirled around the kitchen to "Our Love is Easy" as the Mint-Filled Brownie Cupcakes I baked for the class I teach on Monday and Wednesday nights did their thing in our little gas oven. I turn 31 on Thursday, and I believe birthdays should always be celebrated. Another year of life is another year of life, and for each year I'm given, I'm eternally grateful.
So, I'd like to wrap my baked goods in ribbons and give them all to you, loyal readers and dear friends. Here's to another year of life, love, and learning! Thanks for supporting me along the sweets-filled journey.
Mint-Filled Brownie Cupcakes Adapted from Martha Stewart's Cupcakes
Makes 2 dozen cupcakes
Ingredients 16 oz. semisweet chocolate, coarsely chopped 1 cup unsalted butter 2 cups sugar 1 1/2 tsp. salt 6 large eggs 1 cup all-purpose flour 1/2 cup unsweetened Dutch-process cocoa powder, sifted 24 small chocolate-covered peppermint patties (Hello, York!)
1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners. Place chocolate and butter in the top pan of a double boiler--not in the pan of simmering water. Stir occassionally until just melted, 4-5 minutes.
2. Remove bowl from heat. Whisk sugar and salt until mixture is smooth; whisk in eggs. Stir in flour and cocoa until smooth, but don't overmix.
3. Spoon 1 heaping tbsp. of batter into each lined cup. Place one patty on top, pressing into batter. Top with 2 tbsps. batter, covering patty completely. Bake, rotating tin halfway through, until the cake tester comes out with only a few moist crumbs (um, I use toothpicks... doesn't everyone?). In other words, bake the cupcakes for about 35 minutes. Transfer tin to a wire rack and cool completely before removing cupcakes.
Join me and my best friend Jenna Leigh in our new blogging adventure, Pounds to Peru, as we work out (and our way) to Lima, Peru in August 2011 for our friend Elie's nuptials. This occasional feature will kickoff in January 2011. Stay tuned!