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Hostess Cupcake Brownie Cups
Florence Jackson

Hostess Cupcake Brownie Cups

These take inspiration from the nostalgic Hostess cupcakes you can find in grocery stores. I thought I would change it up a little to use a brownie instead of chocolate cupcakes for extra depth and fudgy flavors. These are such a cute little treat and they package up really well!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 100 g Semi-Sweet/Dark Chocolate Melted
  • 170 g Unsalted Butter Melted
  • 100 g Light Brown Soft Sugar
  • 100 g Granulated Sugar
  • 2 Large Free Range Eggs
  • 90 g Plain Flour
  • 30 g Cocoa Powder
  • Pinch of Salt
For the Filling
  • 12 tsp Marshmallow Fluff
For the Ganache
  • 110 g Dark/Semi-Sweet Chocolate
  • 90 ml Heavy Cream
For the Glaze
  • 60 g Powdered Sugar
  • 2 tsp Milk

Method
 

  1. Pre-heat your oven to 180℃ Fan/390℉. Line a 12 hole muffin tin with muffin cases.
  2. In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted. 
  3. In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between. 
  4. Now, add the melted chocolate slowly and combine once again. 
  5. Add the flour, salt and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Scoop into the muffin tin holes, no need to worry about filling close to the top, they don't rise much at all.
  6. Bake 20-25 minutes, until no longer wobbly. While still warm, create the indents by using a teaspoon measure, egg cup or end of a wooden spoon. Press into the middle, leaving tall sides. Let cool.
For the Filling
  1. Once the brownies have cooled, place a heaped teaspoon of marshmallow fluff into each. It will settle to fill the holes while you make the ganache.
For the Ganache
  1. Chop the chocolate up into small pieces if using block chocolate (chocolate chips are fine too). Place the chocolate in a heatproof bowl/jug.
  2. Heat the cream over a medium heat in a small saucepan. Once it has started simmering, pour it over the chocolate. Leave for 2 minutes, then whisk to create a thick, glossy chocolate ganache. Pour/spoon this over the brownie cups. Use the back of a spoon to spread over the top of the brownies.
For the Glaze
  1. Make the glaze by mixing the powdered sugar and milk. Put into a sandwich bag or piping bag with a very small nozzle. If using a sandwich bag, snip off a very VERY small corner to use as the 'nozzle'.
  2. Pipe on the looped swirls like in the images. Keep stored in the refrigerator until serving!