Peppermint Patty Brownie Cupcakes

What do you do with a bunch of peppermint patties? I had them sitting in my fridge (yes, my fridge. It’s too hot in Arizona to keep them in the cupboard during the summer!) for a couple of weeks, waiting to be baked into something delicious. Kramer and I had some friends over for dinner, and as I was browsing through recipes on the Internet, I found these brownies from The Busty Baker. She made a really elaborate dessert with mint frosting and chocolate ganache, but I didn’t have time for all that. I loved the idea of making brownie cupcakes, though, so I figured, hey, why can’t I just forgo all the extras and just make the brownies with the patties? That’s exactly what I did and they were delicious (even though I’d love to try them again some time with all of the “fixings”). The brownies were absolutely PERFECT. They were light and moist but still, somehow, dense and very rich. The tops were perfectly cracked, which I was really happy with because they were so pretty. The patties melt a tiny bit when baked, and while the photos of them cut open look like there’s a giant hole in the middle, it doesn’t seem that way when you’re actually eating the brownie and I think slicing through with my very dull knife made them look strange. Either way, these are going in my “make again” box. I know you’ll find some patties to make these with soon!

Peppermint Patty Brownie Cupcakes
Gather up your ingredients.

Peppermint Patty Brownie Cupcakes
Melt the butter and the chocolate in a small sauce pan.

Peppermint Patty Brownie Cupcakes
Make sure you continue to stir it while it melts so the chocolate doesn’t burn.

Peppermint Patty Brownie Cupcakes
Combine the sugar and salt.

Peppermint Patty Brownie Cupcakes
Beat in the melted butter and chocolate until combined.

Peppermint Patty Brownie Cupcakes
Beat in the eggs one at a time, then beat in the flour and cocoa powder.

Peppermint Patty Brownie Cupcakes
Place one tablespoon of batter in each muffin cup.

Peppermint Patty Brownie Cupcakes
Then press one peppermint patty into each cup (don’t press too hard, though).

Peppermint Patty Brownie Cupcakes
And fill the rest of the cup with another 1 1/2 – 2 tablespoons of batter. Bake at 350 degrees F for 30-35 minutes, until the tops are set.

Peppermint Patty Brownie Cupcakes
Allow to cool completely before removing.

Peppermint Patty Brownie Cupcakes
A few of mine overflowed a bit (the one in front and then one in the back) but I just took a spoon and kind of put them back together and as they cooled you’d never know the difference!

Peppermint Patty Brownie Cupcakes
Unwrap and enjoy!

Peppermint Patty Brownie Cupcakes

Peppermint Patty Brownie Cupcakes
Cook time: 
Total time: 
Serves: 12 cupcakes
  • 8 ounces semi-sweet or bittersweet chocolate, coarsely chopped (I used semi-sweet)
  • ½ cup (1 stick) unsalted butter, cut into pieces, at room temperature
  • 1 cup white granulated sugar
  • ¾ teaspoon salt
  • 3 large eggs, at room temperature
  • ½ cup all-purpose flour
  • ¼ cup unsweetened Dutch process cocoa powder, sifted
  • 12 small (1 ½-inch) chocolate-covered peppermint patties, such as York Peppermint Patties (I used the "fun size" ones)
  1. Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners (I used tinfoil liners to look more like the wrappers of the patties). Place the chopped chocolate and butter in a heatproof bowl set over (not in) a pan of simmering water (or do what I did and set a small sauce pan directly on the stove with the chocolate and butter in it, stirring often to not burn anything). Stir occasionally just until melted, 4 to 5 minutes.
  2. Remove the bowl or the pan from the heat. In a separate bowl, whisk together the sugar and salt and then pour in the chocolate mixture. Beat in the eggs one at a time to combine. Gently beat in the flour and cocoa until just smooth (do not overmix!).
  3. Spoon 1 heaping tablespoon of batter into each lined cup. Place one peppermint patty on top, gently pressing into batter. Top with 2 tablespoons (I only had enough for about 1½ tablespoons or less to top each, but it still turned out perfect) batter, covering the patty completely.
  4. Bake, rotating tin halfway through, until a cake tester inserted halfway in centers (above mint patty) comes out with only a few moist crumbs attached, about 35 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
Adapted From


19 Responses

  1. Laura says:

    Ooh, my boyfriend’s mom would LOVE these. She is a huge fan of York Peppermint Patties! Will definitely give these a try next time we got visit her in Arizona!

  2. ingrid says:

    I liked the photo of the middle of the brownie cupcakes. You can see how the chocolate of the “patty” melted and made ’em even more moist and gooey and yummy! Very nice!

  3. Memoria says:

    Oh, this looks so good!!

  4. Krystle says:

    Yum those look great! What a cute idea!

  5. Jayne says:

    Those are so good looking, I love mint and chocolate!

  6. […] make these when I’m home. They’ll be your belated gift. 27 Aug This entry was written by […]

  7. Brianna says:

    Thank you for this. Delicious! Will be making again soon.

  8. Ashley says:

    AMAZING! Thanks for posting these. :) I made them on Friday to take to my parent’s and they LOVED them! :) I added Chocolate Buttercream on top of them :)

  9. Lauryn says:

    I made these for a party a week or so ago, and they were wonderful!! People gobbled them up and out of two dozen, I only came home with five!! I took those into the office the next day and they were gone in an hour!!

    I ended up using Hershey’s “Special Dark” cocoa powder in them because it was the only one I could get that specifically said it was dutched. And, actually, I think that that made them even more intense somehow.

    Another excellent recipe…thank you!!

  10. Noah says:

    My brother and I made these and injected chocolate frosting into the cavities left by the peppermint patties. They were delicious.

  11. genevieve says:

    these are in the oven right now!! hub is soooo excited! :)

  12. Scatteredmom says:

    These were SO good! I would recommend serving them for a dessert, right out of the oven and still warm, with ice cream.

    Yummers. I took them to work and people were thrilled!

  13. […] was Stumbling the web when I found The Crepes of Wrath blog which was doing an article about brownies with York Peppermint patties. Not being too fond of […]

  14. […] also recently made a few things for a holiday party: Peppermint Patty Brownie Cupcakes and Everything Blondies. Both recipes are incredibly easy and turn out really well! I’ve […]

  15. Ibeliza says:

    hand me one of those now! seriously love peemprpint patties growing up and now with all my food issues is more challenging to enjoy them. but now thanks to you I can enjoy them again! I will have to make these this holiday season! YUM so excited!! thanks

  16. Audrey says:

    I made these, and mine turned out quite dry and crumbly, I don’t know what i did wrong but maybe less flour next time. They are tasty though, chocolate and peppermint can’t be beat.

  17. More info says:

    It looks really good. I really like it, wants to taste it. I love chocolate, it makes me crave more for chocolate :) Aww.. I really really like to taste it.

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