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Chocolate Truffle Brownie Cups




Source of Recipe


Betty Crocker






Recipe Introduction


These are so simple to make but delicious. Look impressive too.





List of Ingredients



• 1 package Fudge Brownie Mix
  
• 1/4 cup water
  
• 1/2 cup vegetable oil
  
• 2 eggs
  
• 2/3 cup whipping cream (heavy cream)
  
• 6 ounces semi sweet baking chips
  
• Chocolate sprinkles, if desired
  






Instructions



1. Heat oven to 350 degrees F. Place miniature paper baking cup in each of 48 small muffin cups.
   
2. Stir brownie mix, water, oil and eggs until well blended. Fill muffin cups about 1/2 full. Bake 20 minutes or until toothpick inserted into muffin comes out clean. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes before spooning chocolate mixture on muffins.
   
3. In 1 quart saucepan, heat whipping cream over low heat just until hot but not boiling. Remove from heat. Stir in chocolate until melted. Let stand about 15 minutes or until mixture coats spoon. It will become firmer the longer it cools. Spoon about 2 teaspoons chocolate mixture over each brownie. Sprinkle with chocolate sprinkles.
   






Final Comments


Variations: Add 1/2 teaspoon peppermint extract to the brownie batter. Sprinkle crushed peppermint candy over the chocolate glaze.
Do-Ahead: Bake and freeze unfrosted brownie cups up to 1 month. Thaw brownie cups at room temperature before spooning glaze over them.

1 serving = 80 calories.