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Desserts

Hot Chocolate-Brownie Cupcakes

Hot Chocolate-Brownie Cupcakes recipe
photo by:kraft
Hot chocolate? Brownie? Cupcake? You can have all three in one yummy treat! And, believe it or not, there's even a chocolate chip cookie garnish.
time
prep:
20 min
total:
1 hr 18 min
servings
total:
24 servings
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What You Need

30
 chocolate chip cookies (2 inch)
1
pkg.  (19 to 21 oz.) brownie mix (13x9-inch pan size)
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1
jar  (7 oz.) JET-PUFFED Marshmallow Creme
1
tsp.  vanilla
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
1
tsp.  unsweetened cocoa powder
1
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.)

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 in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended. Add COOL WHIP and cocoa powder; beat just until blended. Spread onto cupcakes; top with marshmallows.

CUT each of the remaining cookies into 4 pieces. Insert 1 cookie piece into top of each cupcake 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.
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