As the winter season approaches, there’s nothing more comforting than a warm, delicious treat that brings both joy and coziness. Enter the Hot Cocoa Brownie Cups — a decadent dessert that combines the rich, fudgy texture of brownies with the sweet, comforting flavors of hot cocoa. These brownie cups are shaped like little cocoa mugs, filled with either creamy chocolate ganache or marshmallow cream, and topped with mini marshmallows, making them the perfect holiday treat. They are not only adorable but also delicious, making them a perfect choice for holiday parties and winter baking.
Whether you’re planning a cozy night in, looking for a fun baking project with the kids, or searching for a crowd-pleasing dessert, these Hot Cocoa Brownie Cups will surely impress. Let’s dive into the details and learn how to make these scrumptious treats from scratch, along with some fun variations and tips for making them even more indulgent.
What Are Hot Cocoa Brownie Cups?
Hot Cocoa Brownie Cups are miniature brownie bites that have been carefully shaped to resemble little mugs of hot cocoa. What makes them extra special is their filling — you can choose between a rich chocolate ganache or a fluffy marshmallow cream center, both of which add a delightful touch to each bite. The cups are topped with mini marshmallows and other fun toppings, giving them a festive look and a delicious taste.
These brownie cups not only provide the comfort of a warm cocoa-inspired treat, but they also offer versatility in flavor combinations and toppings, allowing you to customize them for every occasion. Whether you serve them at a winter party, a cozy gathering, or just as a special treat for your family, these brownie cups will be sure to win hearts.
The Origin of Hot Cocoa Brownie Cups
While there’s no clear origin story for Hot Cocoa Brownie Cups, their creation is likely inspired by the beloved combination of brownies and hot cocoa — both wintertime favorites. Brownies, in general, are thought to have been invented in the United States in the late 19th century, with various stories claiming different origins. Similarly, hot cocoa has been a long-time favorite, dating back to the ancient civilizations of Mesoamerica, where cacao was mixed with water and spices.
The Hot Cocoa Brownie Cups combine these two comforting ideas into one unique dessert. The concept of shaping brownies into mini cups, filling them with creamy ganache or marshmallow cream, and topping them with marshmallows likely emerged as a fun and festive twist on classic brownies, making it perfect for the winter season.
Ingredients for Hot Cocoa Brownie Cups
For the Brownie Base:
To create the brownie base, you’ll need the following ingredients:
- ½ cup (115 g) unsalted butter — This will help provide the fudgy texture we all love in brownies.
- 4 oz (115 g) semisweet chocolate, chopped — Rich chocolate is essential for the deep flavor of the brownie.
- ¾ cup (150 g) granulated sugar — Sweetens the base.
- ¼ cup (50 g) brown sugar — Adds a hint of caramel flavor.
- 2 large eggs, room temperature — These help bind the ingredients together.
- 1 tsp vanilla extract — Adds a touch of warmth and flavor to the batter.
- ½ cup (65 g) all-purpose flour — The main dry ingredient for the brownie structure.
- 2 tbsp unsweetened cocoa powder — For an extra cocoa punch in the batter.
- ¼ tsp salt — Balances the sweetness and enhances the chocolate flavor.
For the Filling (Choose One or Combine):
You can opt for one of the following fillings, or get creative and combine both!
Option 1 – Chocolate Ganache:
- ½ cup (120 ml) heavy cream — The key to making the ganache smooth and rich.
- 4 oz (115 g) semisweet chocolate, chopped — The heart of the chocolate ganache.
Option 2 – Marshmallow Cream:
- 1 cup (about 100 g) mini marshmallows — These melt beautifully when baked.
- OR 1 cup (110 g) marshmallow fluff — A smooth, creamy alternative to the mini marshmallows.
Toppings:
- Mini marshmallows — To top the brownie cups and give that “hot cocoa” vibe.
- Chocolate shavings, cocoa powder, or sprinkles — For decoration and extra flavor.
- Mini candy canes — Optional but adorable; they can serve as a “handle” for the brownie cup.
Step-by-Step Directions and Preparation Method
1. Make the Brownie Cups:
Start by preheating your oven to 350°F (175°C). Grease a 12-cup muffin tin (or use liners if you prefer). This will ensure that the brownie cups come out of the pan easily after baking.
In a microwave-safe bowl, melt the butter and chocolate together in 30-second intervals, stirring in between, until the mixture is smooth and fully combined. Once melted, whisk in both the granulated sugar and brown sugar, followed by the eggs and vanilla extract. This is the foundation of your brownie base.
Next, add the flour, unsweetened cocoa powder, and salt to the mixture. Stir gently just until combined — you don’t want to overmix the batter, as this could result in dense brownies.
Now, divide the batter evenly among the muffin cups. About 2 tablespoons per cup should do. Bake the cups for 12–15 minutes, or until the centers are just set. You want them to be fudgy, not fully cooked through.
2. Shape the Brownie Cups:
After baking, remove the muffin tin from the oven and let it cool for 2-3 minutes. While they are still soft, use the back of a spoon (or a small shot glass) to gently press down the centers of the brownies, forming a cup shape. Allow them to cool completely in the pan before carefully removing them.
3. Make the Filling:
For Chocolate Ganache:
To make the chocolate ganache, heat the heavy cream in a saucepan until it’s steaming, but be careful not to let it boil. Once steaming, pour the cream over the chopped chocolate and let it sit for about 2 minutes. Stir until smooth and glossy. Let it cool slightly before filling the brownie cups.
For Marshmallow Cream:
For marshmallow cream, simply spoon marshmallow fluff directly into the brownie cups, or place mini marshmallows on top of the ganache and broil for 30-45 seconds until toasted. This gives them that signature toasted marshmallow taste!
4. Decorate:
Now for the fun part! Top each brownie cup with mini marshmallows, and optionally, sprinkle some cocoa powder or chocolate curls on top. If you want to add a cute touch, stick a mini candy cane on the side as a “mug handle.”
5. Storage:
Store the Hot Cocoa Brownie Cups in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days. For that extra gooey “hot cocoa” experience, warm them slightly before serving.
Variations to Try
One of the best things about Hot Cocoa Brownie Cups is how easy it is to customize them. Here are some variations to try:
- Peppermint Hot Cocoa: Add ½ tsp peppermint extract to the batter or ganache for a festive, minty twist.
- Salted Caramel: Drizzle caramel sauce over the filling for a rich, sweet contrast to the chocolate.
- Mocha: Stir 1 tsp espresso powder into the brownie batter for a coffee-infused flavor.
- Mini Version: Bake in mini muffin tins (bake for 10-12 minutes) for bite-sized treats that are perfect for parties.
Frequently Asked Questions (FAQs)
Can I make the Hot Cocoa Brownie Cups in advance?
Yes! You can make the brownie cups up to a day in advance and store them in an airtight container. Simply add the filling and decorations before serving.
Can I use dark chocolate instead of semisweet chocolate?
Absolutely! Using dark chocolate will give the brownies a slightly richer, less sweet flavor, which can be a delicious variation. Just be sure to adjust the sugar if necessary.
Can I freeze Hot Cocoa Brownie Cups?
Yes, these brownie cups can be frozen. Allow them to cool completely, then wrap them individually in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Thaw before serving.
Can I use a different type of filling?
Feel free to get creative with the filling! You could try a peanut butter filling, Nutella, or even a cream cheese filling for something a little different.
Conclusion
In conclusion, Hot Cocoa Brownie Cups are the ultimate winter treat — a cozy, delicious, and fun dessert that combines the best of both worlds: brownies and hot cocoa. With their rich, fudgy texture, creamy fillings, and adorable appearance, these brownie cups will surely become a favorite in your holiday baking repertoire. Whether you stick to the classic chocolate ganache or try the marshmallow cream filling, there’s no wrong way to enjoy these festive treats. So, gather your ingredients, get baking, and enjoy a little piece of winter magic in every bite!
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Hot Cocoa Brownie Cups: The Ultimate Cozy Winter Treat
- Total Time: 35 minutes
- Yield: 12 brownie cups 1x
- Diet: Vegetarian
Description
Hot Cocoa Brownie Cups are miniature brownie bites that have been carefully shaped to resemble little mugs of hot cocoa. What makes them extra special is their filling — you can choose between a rich chocolate ganache or a fluffy marshmallow cream center, both of which add a delightful touch to each bite. The cups are topped with mini marshmallows and other fun toppings, giving them a festive look and a delicious taste.
Ingredients
For the Brownie Base:
½ cup (115 g) unsalted butter
4 oz (115 g) semisweet chocolate, chopped (or chocolate chips)
¾ cup (150 g) granulated sugar
¼ cup (50 g) brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup (65 g) all-purpose flour
2 tbsp unsweetened cocoa powder
¼ tsp salt
For the Filling (choose one or combine):
Option 1 – Chocolate Ganache
½ cup (120 ml) heavy cream
4 oz (115 g) semisweet chocolate, chopped
Option 2 – Marshmallow Cream
1 cup (about 100 g) mini marshmallows
OR 1 cup (110 g) marshmallow fluff
Toppings:
Mini marshmallows
Chocolate shavings, cocoa powder, or sprinkles
Mini candy canes (for “handles,” optional but adorable)
Instructions
1. Make the Brownie Cups
Preheat oven to 350°F (175°C).
Grease a 12-cup muffin tin (or use liners if preferred).
In a microwave-safe bowl, melt butter and chocolate together in 30-second intervals, stirring until smooth.
Whisk in both sugars, then eggs and vanilla.
Add flour, cocoa powder, and salt. Stir just until combined.
Divide the batter evenly among muffin cups — about 2 tbsp each.
2. Bake & Shape
Bake for 12–15 minutes, until the centers are just set.
Remove from oven and let cool for 2–3 minutes, then use the back of a spoon (or a small shot glass) to gently press down the centers to form a cup shape.
Cool completely in the pan, then carefully remove.
3. Make the Filling
For Chocolate Ganache:
Heat the heavy cream until steaming (don’t boil).
Pour over chopped chocolate and let sit 2 minutes.
Stir until smooth and glossy. Cool slightly before filling brownie cups.
For Marshmallow Cream:
Spoon marshmallow fluff directly into cups, or place mini marshmallows on top of ganache and broil for 30–45 seconds until toasted.
4. Decorate
Top each cup with mini marshmallows and a sprinkle of cocoa powder or chocolate curls.
For extra cuteness, stick a mini candy cane on the side as a “mug handle.”
Storage
Store in an airtight container at room temp for up to 3 days, or refrigerate for up to 5 days.
Serve slightly warm for that gooey “hot cocoa” experience!
Notes
These rich, fudgy brownie cups are perfect for cozy winter nights. Top with whipped cream, marshmallows, or a drizzle of chocolate ganache for an extra indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie cup
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: Moderate
Keywords: Chocolate Brownie Cups, Hot Cocoa Brownie Bites, Brownie Cups with Ganache, Marshmallow Brownie Cups, Winter Brownie Cups
