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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Recipe Information
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)
- Optional toppings: powdered sugar, chocolate shavings, or berries
Instructions
Preheat your oven to 175°C (350°F) and grease a 12-cup muffin tin or line with cupcake liners.
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.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth and slightly thickened, about 2 minutes.
Gradually add the melted chocolate-butter mixture to the sugar and egg mixture, whisking constantly until well combined.
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.
Divide the brownie batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
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.
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).
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.
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.
Spoon or pipe the prepared chocolate ganache into the indents of each cooled brownie cup.
Optionally, garnish the brownie cups with powdered sugar, chocolate shavings, or fresh berries for added flair.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 108 mg | 5% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 39.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 149 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
