Chocolate Truffle Brownie Cups
  • 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
  1. Heat oven to 350ºF. Place miniature paper baking cup in each of 48 small
  2. muffin cups, 1 3/4x1 inch.
  3. Stir brownie mix, water, oil and eggs until well blended. Fill muffin
  4. cups about 3/4 full (about 1 tablespoon each) with batter. Bake 20 to 22
  5. minutes or until toothpick inserted into edge of muffin comes out clean.
  6. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
  7. In 1-quart saucepan, heat whipping cream over low heat just until hot but
  8. not boiling; remove from heat. Stir in chocolate until melted. Let stand
  9. about 15 minutes or until mixture coats spoon. (It will become firmer the
  10. longer it cools.) Spoon about 2 teaspoons chocolate mixture over each
  11. brownie.
  12. Sprinkle with chocolate sprinkles.