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Chocolate Truffle Brownie Cups

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  • Prep 25 min
  • Total 1 hr 35 min
  • Servings 42
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Turn brownie mix into irresistible chocolate-glazed dessert bites.
Updated Mar 10, 2023
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  • 1 box Betty Crocker™ Fudge Brownie Mix
  • Water, vegetable oil and eggs called for on brownie mix box
  • 2/3 cup whipping cream
  • 6 oz semisweet baking chocolate, chopped
  • Betty Crocker™ chocolate candy sprinkles, if desired


  • 1
    Heat oven to 350°F. Place mini paper baking cup in each of 42 miniature muffin cups. Make brownie batter as directed on box. Fill muffin cups about 3/4 full (about 1 tablespoon each) with batter.
  • 2
    Bake 19 to 21 minutes or until toothpick inserted into edge of brownie cup comes out clean. Do not overbake. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
  • 3
    In 1-quart saucepan, heat whipping cream over low heat just until hot but not boiling; remove from heat. Stir in chocolate until melted. Let stand about 15 minutes or until mixture coats spoon. (It will become firmer the longer it cools.) Spoon about 2 teaspoons chocolate mixture over each brownie cup. Sprinkle with chocolate sprinkles.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add 1/2 teaspoon peppermint extract to the brownie batter. Sprinkle crushed peppermint candies over the chocolate glaze.
  • tip 2
    Bake and freeze unfrosted brownie cups up to 1 month. Thaw brownie cups at room temperature before spooning glaze over them.


Nutrition Facts are not available for this recipe
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