Sugar Mommas’ Easy Breezy Chocolate Mint Cupcakes

1 stick butter, melted 8 oz. chocolate* 1 ¼ c. sugar ¾ tsp. salt 3 large eggs ¾ c. flour 15 unwrapped York Peppermint Patties Confetti sprinkles for decorating

Preheat oven to 350°F. Line bottom of a muffin tin with baking cups.

Melt butter and chocolate together in heatproof bowl over simmering water.** Stir and pour melted chocolate into a large bowl. Whisk in sugar and salt until smooth. Whisk in eggs. Gently whisk in flour until smooth. Pour a large tablespoon of batter into each muffin cup (batter should come about ½ way up cup). Take one Peppermint patty and submerge it into the batter. Make sure the chocolate batter is covering the patty – the batter, including patty, should come about ¾ to top of your baking cup. Do this for each cupcake. Decorate the cupcakes with confetti sprinkles before baking

Bake 40-45 minutes at 350°F. Insert a toothpick half way into the cupcake. Cupcakes are done when toothpick comes out clean. (If you hit the patty the toothpick will have melted chocolate on it).

Use Callebaut Semi Sweet Chocolate Chips. Also, feel free to get creative with your sprinkles or other decorations.

+ Cut butter into chunks. Put butter and chocolate into a large glass bowl. Cover with plastic wrap. Microwave chocolate for 30 seconds on high power. Stir. Microwave again for 30 seconds, and then stir. Continue to do this until chocolate is completely melted. Be careful not to burn or scorch (microwave ovens vary).

You can freeze these and then pop them in the microwave in 10 second increments to freshen them up or make them warm and gooey.