Chocolate Truffle Brownie Cups
Indulge in decadent elegance with these Chocolate Truffle Brownie Cups, the ultimate dessert for chocolate lovers! Combining the chewy richness of homemade brownies with a luscious dark chocolate ganache filling, these bite-sized delights are as visually stunning as they are delicious. Perfectly baked in a muffin tin, each brownie cup boasts a soft, fudgy center with a tantalizing pool of silky ganache nestled on top. Finished with optional toppings like powdered sugar, chocolate shavings, or fresh berries, they’re ideal for parties, gifting, or a luxurious treat for yourself. Ready in just 40 minutes, these brownie cups strike the perfect balance between gourmet finesse and approachable simplicity, making them a must-try for any baking enthusiast.
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Ingredients
- 115 grams Unsalted butter
- 170 grams Semi-sweet chocolate chips
- 200 grams Granulated sugar
- 100 grams Brown sugar
- 3 units Large eggs
- 1 teaspoon Vanilla extract
- 95 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoons Salt
- 120 milliliters Heavy cream
- 150 grams Dark chocolate (finely chopped)
- 0 Optional toppings: powdered sugar, chocolate shavings, or berries
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease a 12-cup muffin tin or line with cupcake liners.
Step 2
In a medium-sized microwave-safe bowl, melt the butter and semi-sweet chocolate chips together in 30-second increments, stirring in between, until smooth and fully melted. Set aside to cool slightly.
Step 3
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth and slightly thickened, about 2 minutes.
Step 4
Gradually add the melted chocolate-butter mixture to the sugar and egg mixture, whisking constantly until well combined.
Step 5
Sift the flour, cocoa powder, and salt into the wet ingredients, and fold gently with a spatula until no streaks of flour remain. Be careful not to overmix.
Step 6
Divide the brownie batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Step 7
Bake in the preheated oven for 18–20 minutes, or until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs attached.
Step 8
While the brownie cups are baking, prepare the chocolate truffle filling. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer (do not let it boil).
Step 9
Pour the hot cream over the finely chopped dark chocolate in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth and silky. Allow the ganache to cool slightly until it thickens to a spoonable consistency.
Step 10
Once the brownie cups are done baking, remove them from the oven and allow them to cool in the tin for about 10 minutes. Then, use the back of a spoon (or your thumb) to gently press a small indent into the center of each brownie cup while they are still warm.
Step 11
Spoon or pipe the prepared chocolate ganache into the indents of each cooled brownie cup.
Step 12
Optionally, garnish the brownie cups with powdered sugar, chocolate shavings, or fresh berries for added flair.
Step 13
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (1147.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4670.9 |
| Total Fat 250.5g | 0% |
| Saturated Fat 145.4g | 0% |
| Cholesterol 932.6mg | 0% |
| Sodium 1511.9mg | 0% |
| Total Carbohydrate 607.5g | 0% |
| Dietary Fiber 35.2g | 0% |
| Total Sugars 471.0g | |
| Protein 53.3g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 325.2mg | 0% |
| Iron 34.8mg | 0% |
| Potassium 1770.0mg | 0% |
Source of Calories