PEPPERMINT BROWNIE CUPCAKES
Just discovered this recipe and adapted it to my liking. I love peppermint and chocolate in any form! Plus, despite my protests that it shouldn't even appear before the day after Thanksgiving, I'm seeing Christmas EVERYWHERE already (today is Halloween), and I am starting to look at things I'd like to make for the season. This...
Provided by Gail Springsteen
Categories Chocolate
Time 35m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 350 degrees. Place paper baking cups in each of 12 regular-sized muffin cups. In medium bowl stir brownie mix, melted butter, and eggs until well blended.
- 2. Divide batter evenly among muffin cups. Place a peppermint patty on top if batter in each cup and press down into batter about 1/4 inch. You could also put some batter in the bottom of the cup, lay the patty on top, and cover it with more batter, too.
- 3. Bake 18-22 minutes or until edges are firm. Cool 5 minutes. Remove from pan onto cooling rack. Cool completely--about one hour.
- 4. In small microwaveable bowl, microwave chocolate chips on high about 1 minute; stir until smooth. Drizzle melted chocolate over top of each brownie cup. Sprinkle with crushed candy canes.
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