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.
Servings: 24 -36 cups
Ingredients
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
Instructions
- 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.
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