How’s everyone doing?
I’ll be honest, these last couple of months haven’t been easy. Who knew COVID-19 would switch up our daily lives this much? We have to take care of ourselves during these uncertain times. Be kind to not only you but also the people around you. We’re all struggling at least a little bit.
My happy place is the kitchen. I can let myself go whenever I’m there. Whatever pops into my head, I can cook. It’s my way of relaxing and tuning out the rest of the world.
What should I make today? What would be interesting?
These are the questions I ask myself in the kitchen. They keep my mind busy. Ideas swirl around like birds in the sky.
I decided that I want to make something sweet. Deep down, I think most of us crave something sugary once in a while. Desserts make my son happy. I’m always in search of quick, easy, and decadent dessert recipes for the family. I decided to make brownie cups with cream cheese filling, topped with a mocha glaze drizzle. Doesn’t that sound mouth-watering?
How to make this dish
- 1 box Betty Crocker Milk Chocolate Brownie Mix (18.4 oz)
- 3 tbs water
- 1/2 cup canola oil
- 2 eggs
Preheat oven to 325 degrees. Line 12 muffin cups (21/2 inches in diameter) with foil lined baking cups. Spray with butter cooking spray. Set aside.
Sift brownie mix. Stir brownie mix, water, oil, and egg in a medium bowl until well blended. Use an ice-cream scoop to fill muffin cups equally.
Bake in oven for 20-25 minutes or until wooden toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Cool completely. Once cooled, slowly remove foil line from the brownie.
Cream cheese filling
- 2 cups powdered sugar
- 4 oz cream cheese
- 1/4 cup soften butter, unsalted
- 1/2 tsp pure vanilla
- 3 tsp coffee liqueur
Using a whisk or mixture, beat together butter and cream cheese till light and fluffy with no lumps. Slowly mix in powdered sugar. Mix till smooth and creamy. Fold in vanilla and coffee liqueur. Use 1/3 of mixture to fill brownie cups.
I stored the leftover filling in an air-tight container for later use.
Spoon cream cheese filling into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 tsp of filling into center of each cupcake. Don’t overfill the center or brownies may break.
- 1/3 cup powdered sugar
- 3/4 tsp cocoa
- 1 tsp instant coffee
- 2 tsp hot water
- 1 tsp kahlua (coffee liqueur)
Dissolve coffee in hot water. Slowly add powdered sugar and cocoa. Stir until blended well. Stir in coffee liqueur.
Drizzle top of brownie cups with mocha glaze.