Festive Hot Cocoa Brownie Cups
Delightful bite-sized brownie cups capturing the warmth of hot cocoa, topped with fluffy whipped cream and crushed peppermint.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 mini brownie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup mini marshmallows
- Whipped cream (for topping)
- Crushed peppermint (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
- Combine the melted butter and sugar until well combined.
- Add the eggs and vanilla extract into the mixture, mixing until smooth.
- Whisk together the flour, cocoa powder, and salt in another bowl.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Spoon the batter into the mini muffin tin, filling each cup about halfway.
- Place a mini marshmallow in the center of each cup, then cover with a bit more batter.
- Bake for about 10-12 minutes or until a toothpick comes out clean.
- Let them cool in the tin for a minute, then carefully remove and place on a wire rack.
- Top with whipped cream, mini marshmallows, or crushed peppermint for garnish.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. Freeze for up to a month.
Nutrition
- Serving Size: 1 brownie cup
- Calories: 100
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg
Find it online: https://tashirecipez.com/festive-hot-cocoa-brownie-cups/