These Red Velvet Brownie Cups are mini red velvet brownies that are baked into cups that hold a cream cheese filling for the perfect Valentine’s Day treat.
If you love a good red velvet brownie, you also need to try these Oreo Cream Cheese Stuffed Brownies!
Today’s recipe is the perfect little red velvet bite. And it might be my favorite recipe from this week. At least it’s the one I ate the most of. It was just too easy to pop one of these little cups into my mouth, and before I knew it, I had eaten way too many.
I do like to make sure that most of my red velvet recipes have a hit of cream cheese somewhere in them. As much as I love red velvet, I think the cream cheese frosting that usually accompanies it is almost as good. And you are not left wanting with these babies. For me, they were the perfect ratio of brownie to frosting. And of course, little sprinkles always make them more fun!
Tips and Tricks
- You can serve these just as brownie bites, but they sink a little in the middle, making them ideal for the filling.
- If you don’t have a mini muffin tin, you can turn these into brownies. Bake the batter in an 8-inch baking dish that has been well greased. Bake at 350ºF for about 30 minutes.
More Red Velvet Recipes
Red Velvet Cheese Ball
Red Velvet Gooey Butter Cookies
Red Velvet Cupcakes
Red Velvet Whoopie Pies
Red Velvet Waffles
Red Velvet Muffins
Red Velvet Ice Cream with Marshmallow Swirl
Red Velvet Brownie Cups
Ingredients
Brownies
- 1 cup butter
- 1 cup sugar
- 1 teaspoon vanilla
- 1/4 cup unsweetened cocoa
- 1/8 teaspoon salt
- 1 tablespoon red food coloring
- 1 teaspoon vinegar
- 2 eggs
- 3/4 cup all-purpose flour
Cream Cheese Filling
- 4 oz cream cheese softened
- 1/4 cup butter softened
- 1 cup powdered sugar
Instructions
- Preheat oven to 350F. Spray 36 mini muffin tins with nonstick cooking spray.
- In a small saucepan (or in a microwave safe bowl), melt the butter. Transfer the melted butter to a medium bowl and add the sugar, then the vanilla, cocoa, salt, red food coloring and vinegar, stirring after each addition.
- In a small bowl, lightly whisk the eggs. Add to the brownie mixture, then fold in the flour.
- Place about 1 tablespoon of batter into each of the muffin tins. Bake until the brownie is set, about 12 minutes. Remove the pan from the oven and let sit for one minute, then using the end of a wooden spoon, lightly press down the middle of the brownie, forming a cup. Allow to cool completely.
- In a small bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and beat until it all comes together. Pipe into the brownie cups.
Brandi says
Have you tried making these in a standard muffin pan and if so, how long did you cook them?
Sheena says
Hi,
Is thr no requirement of any baking powder or baking soda in this recipe.
Please let me know.
Thanks,
Sheena
Deborah says
That is correct – no baking powder or soda!
Sheena says
Recipe in the oven Deborah.. Fingers crossed!!