Truffle Brownie Cups

Don't let these tiny desserts fool you. Each one is brimming with chocolate decadence.


  •  Nonstick cooking spray with flour (see Cook's Tip)
  • 1 2/3 cups (400 mL) semi-sweet chocolate morsels, divided
  • 2 tbsp (30 mL) butter (do not substitute margarine)
  • 1/2 cup (125 mL) sugar
  • 1   egg
  • 2/3 cup (150 mL) all-purpose flour
  • 3/4 cup (175 mL) heavy whipping cream
  •  Assorted garnishes such as orange zest, maraschino cherries, toasted sliced almonds and whipped topping (optional)


  1. Preheat oven to 325°F (160°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Place 2/3 cup (150 mL) of the chocolate morsels and butter into Classic Batter Bowl. Microwave on HIGH 40-–60 seconds or until smooth, stirring every 20 seconds. Add sugar and egg to batter bowl; mix until blended. Add flour; mix just until flour is incorporated. Using two teaspoons, divide batter evenly among cups, filling cups about two-thirds full. Using Mini-Tart Shaper, gently tap batter to create level tops. Bake 10-–12 minutes or until edges are set. (Do not overbake.)

  2. Meanwhile, pour cream into (2-cup/500-mL) Easy Read Measuring Cup; microwave on HIGH 1-–2 minutes or until hot. Pour cream into clean batter bowl with remaining chocolate morsels; whisk until smooth with Stainless Whisk. Place batter bowl into freezer 10–-12 minutes or until mixture is cool and starting to thicken, stirring every 5 minutes. Spoon ganache into resealable plastic bag.

  3. Remove pan from oven to Stackable Cooling Rack; cool 2 minutes. Press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan. Trim corner of bag using Utility Knife to allow ganache to flow through. Pipe ganache into brownie cups. Garnish as desired.


  • 24  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 140, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 17 g, Protein 2 g, Sodium 15 mg, Fiber 1 g

Cook's Tips:

It's best to use a nonstick cooking spray containing flour when baking these brownie cups. In a pinch, brush wells with melted butter, then sprinkle with unsweetened cocoa using the Flour/Sugar Shaker. Tap out excess cocoa.

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