Description
Enjoy these decadent Hot Chocolate Brownie Cups. They are rich, fudgy, and topped with a smooth chocolate ganache and mini marshmallows.
Ingredients
Scale
- 12 tablespoons unsalted butter, cut into tablespoon-sized pieces
- ½ cup semisweet chocolate chips
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon instant coffee (optional)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 large egg yolk
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- ¼ cup heavy whipping cream
- ½ tablespoon butter
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup miniature marshmallows
Instructions
- Preheat oven to 350°F and prepare a 24-cavity mini muffin tin by spraying with baking spray or lightly greasing and flouring. Ensure to coat the top of the muffin tin around each well.
- Place butter and chocolate chips in a large, microwave-safe bowl and microwave on 30-second increments (stirring in between) until completely melted.
- Stir in cocoa powder.
- Add sugars, and stir well.
- Add vanilla extract and instant coffee (if using) and stir in eggs and egg yolk, one at a time. Set aside.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add flour mixture to batter, stirring until completely combined.
- Use a 1 ½ tablespoon-sized cookie scoop to drop batter into prepared muffin tin wells.
- Lightly dampen your fingertips and use them to lightly tamp down the batter for a smooth surface.
- Bake on 350°F for 18-21 minutes until centers of brownie bites are cooked and an inserted toothpick comes out clean/with few crumbs.
- Allow brownie cups to cool for 5 minutes, and then use a rounded teaspoon to press into the center of each brownie bite and create a well (press a little more than halfway into each brownie bite).
- Allow brownie bites to cool another 10-15 minutes in the muffin tins, and then gently remove to cooling rack to cool completely.
- Combine chocolate chips, heavy cream, and butter in a small saucepan over medium-heat.
- Stir frequently until chocolate is completely melted and mixture is smooth.
- Remove from heat and stir in vanilla extract, vanilla extract (if using), and salt. Stir well.
- Allow mixture to cool slightly at room temperature, about 10 minutes.
- Use a small spoon to pour ganache into the indent of each brownie.
- Sprinkle marshmallows over ganache before it can harden completely.
- Allow ganache to firm up before eating (about 1-2 hours — or enjoy them warm).
Notes
- For a richer flavor, use dark chocolate chips.
- Store brownie cups in an airtight container at room temperature.
- You can substitute the instant coffee with espresso powder.
Nutrition
- Serving Size: 1 brownie cup
- Calories: 250
- Sugar: 25g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg