Mint-Filled Brownie Cupcakes

My younger daughter made these delicious cupcakes for a charity bake sale at my office. Original source: Martha Stewart's Cupcakes (2009).

8 oz. semisweet chocolate (use chocolate chips)
1/2 cup unsalted butter
1 cup sugar
3/4 tsp. salt
3 large eggs
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder, sifted
12 small peppermint patties

1. Preheat the oven to 350 degrees. Line your muffin tin with paper liners. Place the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir occasionally until just melted. This should take about 5 minutes.

2. Remove the bowl from the heat. Whisk in sugar and salt until smooth, then whisk in the eggs. Whisk in flour and cocoa until smooth. Do not overmix.

3. Spoon 1 heaping tbsp. of batter into each lined cup. Place one Peppermint Patty on top, pressing into the batter. Top with two tbsp. batter, ensuring you cover the patty completely. Bake, rotating the tin halfway through, until cake tester comes out with only a few moist crumbs. This should take about 35 minutes. Transfer to a wire rack and cool completely before removing cupcakes.

4. Eat the cupcakes.

This receives the highly coveted Hungry Bob Seal of Approval.