Salted Caramel Mocha Brownie Cups
Why I Love This Recipe
Ingredients You'll Need
For the Brownies
1 brownie mix (for a 9x13 pan)
2 Tbsp. instant coffee
1/4 c. hot water
1/2 c. oil
3 eggs
15 caramel kisses
For the Buttercream
1 c. butter
1/2 tsp. vanilla
1/2 c. caramel ice cream topping
1 tsp. sea salt
4 1/2 c. powdered sugar
1 tsp. milk
Directions
For the Brownies
1) Preheat oven to 350*.
2) Dissolve the coffee in the water.
3) Mix the brownie mix, coffee water, oil and eggs until just moistened.
4) Fill cupcake liners 2/3 - 3/4 full.
5) Bake 22-24 minutes or until a knife inserted in the center comes out with a few crumbs on it.
6) Cool in the pan for 3 minutes, then press a caramel kiss into the center point first.
7) Cool 5 more minutes.
8) Carefully remove to a wire rack and cool completely.
9) Frost with Salted Caramel Butter Cream. Drizzle with extra caramel and sprinkle with more salt. Makes 15 brownie cups.
For the Buttercream
10) Stir the sea salt into the caramel topping and set aside.
11) Cream the butter and vanilla for 3 -4 minutes.
12) Slowly beat in the powdered sugar. It will be very thick.
13) Pour in the caramel and milk and beat again.
