You can make these year 'round and in two sizes to match the occasion and your appetite! This shortcut recipe starts with a brownie mix and a tub of frosting!
120-ozbox Ghirardelli dark chocolate premium brownie mix with chocolate chips
116-oztub chocolate frosting(Baker's Corner-Aldi)
Instructions
Preheat the oven to 350 degrees.
Whisk together eggs, oil, and water in a medium-size bowl with a fork or whisk. Add the brownie mix and stir briskly with a spoon about 40 times.
Spoon the batter into candy-size or mini muffin size paper liners that have been placed in mini muffin pans about 2/3 full. (If you have the foil-lined liners, you can place them directly on a baking sheet) Bake 12 minutes for mini muffin cups and 15 to 16 minutes for regular size muffin cups or until center is almost set.
Remove the brownie cups from the oven and let them cool in the pan. If you don't have enough pans for the whole batch at one time, remove the brownies cups from the pan and let them cool on wire racks to bake a second round.
Meanwhile, open the tub of icing and stir well to loosen it up. If it seems too stiff to pipe, microwave it on HIGH for 7 seconds. I don't recommend the whipped icing in a tub. If you do use it don't microwave it-it will be too soft.Spoon the icing in a disposable plastic pastry bag fitted with a large star tip. When the brownie cups are cool, pipe the icing on top with a swirl dollop. Add sprinkles if you like.
Notes
The brownie cups can be stored in a covered plastic container for several days at room temperature.