Berries and Cream Brownie Cups are the perfect endings for a festive gathering. The red, white, and blue make it perfect for the 4th of July. Add some crushed peppermint for Christmas, sprinkles for a birthday party, or leave it plain.
What Do You Need For Berries and Cream Brownie Cups?
Chocolate is the reason I make these brownie cups. I love chocolate, and these cute little cups have triple chocolate. Chocolate powder, chocolate chips, and white chocolate in the filling. I know some don’t consider white chocolate as real chocolate, but it does add to the YUM factor in these decadent berries and cream brownie cups.
The rest of the ingredients are eggs, sugar, butter, flour, vanilla, salt, and espresso powder. If you don’t have espresso powder, you can use instant coffee. The coffee enhances the flavor of the chocolate.
Tips for making the Brownie Cups:
- Melt the butter and then add the sugar and heat the mixture to 110 degrees.
- Mix all the rest of the ingredients (except the flour) and add the butter and sugar to this mixture.
- Stir in the chocolate chip and flour by hand.
- I use a generous tablespoon cookie scoop to fill the mini muffin tins
- Once the brownies are baked (don’t overbake), immediately use a mini tart shaper to create the cup shape in the brownie. You want to do this while the brownie is hot. Otherwise, the brownie will fall apart.
Let’s Make The Filling for these Berries and Cream Brownie Cups.
Think cream cheese frosting with white chocolate added for extra YUM. I adore cream cheese frosting, and the white chocolate makes it even better. Be careful when you melt the white chocolate that you heat it until the chocolate is just melted. It will be barely warm. If the melted chocolate is too hot it will melt the cream cheese frosting.
Assemble the Berries and Cream Brownie Cups.
Once the brownie cups are completely cooled. Pipe the cream cheese frosting into the cups and top with your favorite berry. Blueberries, raspberries, or strawberries work the best.
- mini muffin tins (2)
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- ¾ cup cocoa powder dutch process (62g)
- 1 tsp espresso powder
- 3 large eggs
- 1 tsp vanilla
- ½ tsp salt
- ¾ tsp baking powder
- ¾ cup granulated sugar(150g)
- ¾ cup light brown sugar(160g)
- 12 tbsp. melted butter(170g)
- 1 ⅛ cup flour(135g)all purpose
- 1 cup dark chocolate chips(170g)
- 48 fresh berries (blueberries, strawberries, or raspberries)
Cream Cheese Filling
- 12 ounces cream cheese(340g)
- 1½ cups white chocolate chips(205g)
- 1½ cups confectioners sugar(170g)
- 1 tsp vanilla
- 2 tbsp sour cream
- Preheat oven to 350°F (176°C).
- Mix the cocoa, espresso powder, eggs, vanilla, salt, and baking powder.
- Melt the butter and add the white and brown sugars to the melted butter.
- Microwave the butter and sugar together until it is 110 degrees F. (43°C)
- Add the butter sugar mixture to the cocoa misture and mix well.
- Add the flour and stir in.
- Add the chocolate chips and stir in.
- Spray the mini muffin tins (click here for where to purchase) with non-stick spray.
- Use a 1 tablespoon cookie scoop to fill each well. (smallest size scoop).
- Bake at 350°F (176°C) for 13 minutes.
- As soon as the brownie bites come out of the oven, press a well into the brownie to form the cup shape.
- Let the brownies cool about 15 minutes before removing from the tins.
Cream Cheese Filling
- Melt the white chocolate in either a double boiler or the microwave until just melted. Let the chocolate cool until it is just warm enough to be melted, but not so warm it melts the cream cheese.
- Add the melted chocolate and beat in.
- Beat the cream cheese and butter together.
- Add the confectioners sugar and beat in.
- Add the vanilla and sour cream and beat in.
- If the filling is real soft and won't hold it's shape when piped, put it in the fridge to cool until it is firm enough to hold it's shape when piped.
- Put the filling into a large piping bag with a star tip attached.
- Fill each brownie cup with the filling and top with half of the cups with a blue berry and the other half with either a strawberry or raspberry.
- These can be made ahead and stored in an airtight container in the fridge for 1-2 days. Serve at room temperature.