Mint Filled Brownie Cupcakes

Cupcakes:
8oz. semisweet baking chocolate, coarsely chopped
1/2 cup unsalted butter
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
12 York peppermint patties

Frosting:
8 ozs cream or neufchatel cheese (room temperature)
3 cups powdered sugar

1. Preheat oven to 350 degrees. Line a muffin tin with paper liners. Place chocolate and butter in a heatproof bowl set over (not in ) a pan of simmering water. Stir occasionally until just melted, four to five minutes.

2. Remove bowl from heat. Whisk in sugar and salt until mixture is smooth; whisk in eggs. Whisk in flour and cocoa until smooth (do not over mix).

3. Spoon 1 heaping tbsp. of batter into each lined cupcake cup. Place one patty on top, pressing into batter, Top with 2 tbsp. batter, covering patty completely.

4. Bake, rotating tin halfway through, until cake tester comes out with only a few moist crumbs, about 30-35 minutes. Transfer tin to a wire rack and cool completely before removing cupcakes.

Frosting:
In a large bowl, using an electric hand mixer, beat the cheese until light and fluffy, about 2 minutes. Gradually beat in the powdered sugar until smooth and spreadable. Refrigerate the frosting until ready to use. Spread the frosting on top of the cupcakes and garnish with mini chocolate chips. Refrigerate until ready to serve. Serve at room temperature, or warmed up for 16 seconds in the microwave and enjoy with a cold glass of milk.

*I have made this recipe several times...stick to the instructions. Do not try to chop up and mix in the peppermint patties, or even keep it layered but broken into pieces...it will just make a big mess and your cupcakes will be ruined :)