HOT FUDGE BROWNIE CUPS
Some filled with a peanut butter filing and topped with ganache, others filled with sweet cream and topped with caramel sauce. These are so so good!!
- Brownie cups:
- 100 g margarine
- ¼ cup cocoa
- 1 cup castor sugar
- 2 large eggs
- ½ cup cake flour
- Peanutbutter filling:
- ½ cups icing sugar
- ¾ cups creamy peanutbutter
- 100 g butter
- 3 tablespoons cream
- Cream filling:
- 1 cup whipping cream
- 1 tablespoon icing sugar (a little more if you like it sweet)
- 2.5 ml vanilla
- ¼ cup caramel sauce (I made my own, but you can use store bought)
- rainbow sprinkles, optional
- Ganache:
- 100 g dark chocolate
- 100 ml cream
Preheat oven to 180ºC. Grease a 24 hole mini muffin tray (you can use liners if you like). Combine margarine with cocoa in a heat proof bowl and melt in microwave in 15 second intervals until melted and smooth. Beat in castor sugar and then eggs. Beat well.
Sieve in flour and fold to combine completely. Pour into prepared moulds and bake for 12 to 15 min until done. As soon as they come out the oven use the back of a shot glass and press into the Brownies to make a cup shape. They must cool completely before filling.
Cream filling
Beat the cream with the icing sugar and vanilla until stiff. Pipe into prepared brownie cup. Drizzle with caramel sauce and sprinkle with rainbow sprinkles.
Peanutbutter filling
Beat all ingredients together for about 5 min until light and fluffy. If too stiff add a tablespoon of cream and mix again.
Ganache
Melting chocolate and cream in microwave safe bowl in 15 second intervals until melted and smooth. Don’t overheat. Pipe filling into prepared brownie cup. Drizzle ganache over.
YUM!!
Photo and recipe: Dalila De Barros Viljoen
