Chocolate Truffle Brownie Cups

“Brownies to go or to dress up: Without glaze, very portable and easy to serve, with glaze, yummy elegance!! These can even be frozen up to a month, then glazed. Great for bake sales!! Got recipe out of a Betty Crocker cookbook.”

Ingredients Nutrition

  • 1 (19 7/8 ounce) package Betty Crocker fudge brownie mix
  • 14 cup water
  • 12 cup vegetable oil
  • 2 eggs
  • 23 cup whipping cream (heavy)
  • 6 ounces semisweet baking chocolate, chopped
  • chocolate sprinkles (optional)


  1. Cooking Aids: mini muffin baking pan, mini muffin cups, medium scoop (cookie drop size or tablespoon).
  2. Preheat oven to 350 degrees and prepare mini muffin pan with paper liners.
  3. Stir brownie mix, water, oil and eggs until well blended.
  4. Fill muffin cups 3/4 full with batter, use the medium scoop for less mess.
  5. Bake 20 to 22 minutes or until tooth pick comes out clean.
  6. Cool completely before glazing.
  7. Glaze: Heat whipping cream in small saucepan over low heat just until hot but not boiling; remove from heat.
  8. Stir in chocolate until melted.
  9. Let stand about 15 minutes.
  10. Spoon mixture over brownie and add sprinkles.

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