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Mint Truffle Brownie Cups


I make these every Christmas!

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Mint Truffle Brownie Cups 0 Picture


  • 1 bag Hershey Kisses Mint Truffle, unwrapped
  • 2/3 C. butter, softened
  • 1 1/4 C. sugar
  • 1 Tbs. water
  • 1 tsp vanilla
  • 2 eggs
  • 1 1/2 C. flour
  • 1/2 C. unsweetened cocoa powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • Powdered sugar to garnish



Step 1

Heat oven to 350. Line 48 mini muffin cups with paper or foil liners. Spray lightly with cooking spray. In large bowl, beat butter, sugar, water , and vanilla together. Add eggs. Mix well. In seperate bowl, mix flour, cocoa, baking soda and salt together. Slowly add to butter mixture and mix until blended well. Shape dough into 1" balls. ( I find even after refrigerating the dough for awhile it is still to soft and sticky to handle so I use a melon like a charm). Drop into prepared muffin cups and bake 11-13 mins or until cookie surface is set. They should look soft and moist- do not overbake! Cool about 5 mins on wire rack. Press one hershey kiss into center of each cup. Cool completely. Sprinkle with powdered sugar.

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