More Great Recipes: Cupcakes | Dessert

Chocolate Truffle Brownie Cups

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Serves | Prep Time | Cook Time


1 package (19.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
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.

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