Desserts

Hot Chocolate-Brownie Cupcakes

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photo by:kraft

its cute and nice

posted by

hanooaa

on 1/28/2012

time

prep:

20 min

total:

1 hr 8 min

servings

total:

24 servings

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What You Need

CHIPS AHOY! Cookies

pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

jar (7 oz.) JET-PUFFED Marshmallow Creme

tsp. vanilla

tub (8 oz.) COOL WHIP Whipped Topping, thawed

tsp. unsweetened cocoa powder

cup JET-PUFFED Miniature Marshmallows

Make It

HEAT oven to 350ºF.

SPRAY 24 muffin pan cups with cooking spray. Press 1 cookie onto bottom of each cup. (No problem if cookies crack.) Cut remaining cookies into quarters.

PREPARE brownie batter as directed on package; spoon into cups. Bake 15 to 18 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool completely.

BEAT cream cheese, marshmallow cream and vanilla in large bowl with mixer until well blended. Add COOL WHIP and cocoa powder; beat just until blended. Spread onto cupcakes; top with marshmallows. Keep refrigerated. Insert 1 cookie piece into side of each cupcake to resemble coffee mug just before serving.

Kraft Kitchens Tips

How to Easily Decorate Cupcakes

Spoon frosting into pastry bag fitted with decorating tip. (Or, spoon frosting into resealable plastic bag. Cut off small corner from bottom of bag.) Pipe frosting onto cupcakes. For variety, omit cocoa powder and marshmallows. Sprinkle frosted cupcakes with chocolate or multi-colored sprinkles, colored sugar or nonpareils.

Substitute

Prepare using 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread.

Special Extra

Dust with additional cocoa powder just before serving.