Chocolate Truffle Brownie Cups
1 package (19.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2/3 cup whipping (heavy) cream
6 ounces semisweet baking chocolate, chopped
Chocolate sprinkles, if desired
Heat oven to 350ºF. Place miniature paper baking cup in each of 48 small
muffin cups, 1 3/4x1 inch.
Stir brownie mix, water, oil and eggs until well blended. Fill muffin
cups about 3/4 full (about 1 tablespoon each) with batter. Bake 20 to 22
minutes or until toothpick inserted into edge of muffin comes out clean.
Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
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
Sprinkle with chocolate sprinkles.