Go Back
+ servings
red velvet brownie bites with cream cheese frosting and sprinkles

Red Velvet Brownie Cups

These little brownie cups come together fast and easy and are the perfect pop-able treat. Top them with cream cheese filling for a traditional red velvet flavor or place a caramel candy on top for an easy, shareable dessert.
Prep Time 30 minutes
Cook Time 10 minutes
Servings 24 -36 cups
Author Dorothy Kern


For the Brownies:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 teaspoon natural unsweetened cocoa powder like Hershey’s
  • 5 1/3 tablespoons 1/3 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1 large egg
  • 2 teaspoons red liquid food coloring
  • 1 teaspoon vanilla extract

For the Filling/Frosting:

  • 6 ounces cream cheese softened
  • 6 tablespoons unsalted butter softened
  • 1 1/2 cups powdered sugar


  • Preheat oven to 350°F. Spray mini muffin pans with cooking spray (or line them with liners).
  • Whisk the flour, baking powder, salt, and cocoa in a bowl to combine.
  • Mix the melted butter and brown sugar in a large bowl. Stir in the egg, food coloring, and vanilla. Stir in the dry ingredients.
  • Place about 1 tablespoon of batter into each muffin cavity. Bake until the brownies are set, 8-12 minutes. The brownies should naturally fall in the centers when you take them out of the oven, but if they don’t you can press down the centers with the handle of a wooden spoon. Cool completely in the tins.
  • To make the filling, beat the cream cheese and butter until smooth. Gradually add in the powdered sugar and beat until smooth.
  • Place the filling in a pastry bag fitted with a star tip (or a 1M tip). Remove the brownies from the tins and pipe the filling into the cups. Store the brownies in an airtight container in the refrigerator.