Red Velvet Brownie Cups with Cream Cheese Frosting and a Hershey Kiss inside. These have the perfect amount of chocolate inside and the flavor is delicious!
Prep Time: 20 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 30 minutesminutes
Servings: 36
Ingredients
cupcakes:
2ouncesHershey’s baking bar semi-sweet chocolatecould also do bitter-sweet
Preheat the oven to 350°F. Line a mini cupcake pan with liners or use a non-stick silicone pan with no liners. Spray with non-stick cooking spray and set aside.
Place the chocolate and 2 Tablespoons of butter in a microwave safe bowl and cook in the microwave for one minute at 50% power. Stir and cook an additional 30 seconds, or until melted. Allow cooling slightly.
Place the remaining 6 Tablespoons of butter into a large bowl and add the sugar. Cream together with an electric mixer for 1-2 minutes. Add in the eggs and mix just until combined. Add in the cooled chocolate mixture. Pour in the flour and stir just until combined. Then stir in the vanilla and red food coloring.
Use a small scoop or 1 Tablespoon and scoop the batter into the cupcake pan. You want to leave about 1/4″ inch from the top. Then press the Hershey Kiss into the center of the cupcake.
Bake for 10 to 12 minutes, or until a toothpick comes out clean. Remove onto a cooling rack and allow cooling.
For the cream cheese frosting, beat the butter and cream cheese in large bowl with an electric mixer. Slowly add the powdered sugar, one cup at a time. Add the vanilla and mix until smooth. Spread or pipe onto the top of the cupcakes and then top with 3 blueberries if you’d like.