Yield: Yields 5 dozen bites.
These mini cupcakes add a delicious burst of fudgy flavor and a playful element to the usual holiday cookie assortment.
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I make this recipe most years and everyone enjoys eating the results. I'm still learning how to do it well, though. I have found if I fill each mini-muffin cup two-thirds full, there isn't enough batter for 5 dozen. I'm clumsy with the plastic bag, so I've finally found my best method is to use my Kuhn-Rikon cookie press with the #8 tip to pipe the brownie batter into each cup, filling it about halfway. It works well to start in the center, then spiral out so that there's a bit of a well for the cream cheese filling. Again, I find that a full teaspoon of filling per muffin won't go all the way around. I haven't yet found a great alternative to the plastic bag for adding the filling, but have observed that neatness at this point does make a difference in the final appearance. Also I'm still not entirely sure where to insert the toothpick: into brownie only, or into the true center of each cup? This year I'm judging by the brownie part only, because I don't like them overdone. Hope this helps first timers (make them any which way, you'll be glad you did). I would love to hear from anyone who has any tips on techniques apart from those given in the recipe. Thanks!
We love these!! They're delicious, easy, make a bunch and hold for several days at room temp.
These have become a staple on my Christmas cookie plate. They are a nice change from just sugar cookies and fudge. They freeze beautifully. The brownie part is chewy and choclatey and the cream cheese party is rich and creamy. It's a delicious combination.
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