1. Make the Brownie Cups

1. Preheat oven to 350°F (175°C).

2. Grease a 12-cup muffin tin (or use liners if preferred).

3. In a microwave-safe bowl, melt butter and chocolate together in 30-second intervals, stirring until smooth.

4. Whisk in both sugars, then eggs and vanilla.

5. Add flour, cocoa powder, and salt. Stir just until combined.

6. 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:

1. Heat the heavy cream until steaming (don’t boil).

2. Pour over chopped chocolate and let sit 2 minutes.

3. 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!