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Close up photo of hot chocolate brownie bite on a mound of mini marshmallows and candy canes.
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5 from 1 vote

Hot Chocolate Brownie Bites

Hot Chocolate Brownie Bites are made with your favorite boxed brownie mix, chocolate kisses, and a 3-ingredient stabilized whipped cream!
Prep Time25 mins
Cook Time10 mins
Cooling Time20 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 24 brownies
Calories: 190kcal

Equipment

  • Mini muffin pan
  • Electric mixer
  • Piping bag

Ingredients

  • 1 box brownie mix plus ingredients required on box (oil, eggs, water)
  • 24 chocolate kisses

Stabilized Whipped Cream:

Optional Garnish:

Instructions

  • Preheat the oven to 350°F and grease a 24 mini muffin pan with nonstick spray.
  • Prepare the brownie mix according to the package directions.
  • Fill mini muffin cups ⅔ full.
  • Bake for 7 to 10 minutes or until the edges are set but the centers are still soft.
  • As soon as you remove them from the oven, press one kiss upside down into each brownie cup. You can leave them as is or as soon as they begin to melt and soften you can use a thin spatula or a spoon to smooth out the chocolate and make it look more like cocoa!
  • Allow the brownie cups to cool completely then transfer them to a cooling rack. Use a paring knife to help pop them out.
  • While the brownie bites are cooling, prepare the stabilized whipped cream.
  • Whip the heavy cream at high speed (in a very cold bowl) until it starts to thicken. Add the powdered sugar and continue beating until soft peaks will form. Then add the white chocolate pudding mix and beat until stiff peaks form. Watch it carefully, as this can happen quickly. You don’t want to overmix or it will curdle.
  • When the brownies are fully cooled you may pipe on the stabilized whipped cream. Garnish with mini marshmallows, pieces of peppermint sticks, sprinkles, and chocolate sauce if desired.

Notes

  • How To Sore: Brownie Bites with whipped topping will need to be stored in the refrigerator and enjoyed within a week. If the Brownies haven’t yet been covered with the whipped topping you can store them at room temperature.
  • Can I Freeze These Brownie Cups? Yes, you can! Freeze them before adding the whipped topping and then eat them up within a month.
  • What Can I Use In Place Of The Chocolate Kisses? You could use 1/2 teaspoon of chocolate spread or 3 chocolate chips.
  • Do I Have To Stabilize The Whipped Cream? Doing so makes this dessert last so much better! But you could also just use whipped cream from a spray can if you’d like. However, if you choose to use the spray can whip cream just top the brownie cups right before serving!
  • Is There Something Else I Can Use To Stabilize The Whipped Cream? If you can’t find white chocolate pudding mix look for vanilla pudding mix instead. Just keep in mind that it won’t turn out as white. You could also use 1 teaspoon of cornstarch or 2 teaspoons of milk powder in place of the pudding mix.
  • Can I Make Full-Size Cupcakes With This Recipe? Absolutely! The only thing that would change is the baking time, it will need to be increased by a few minutes.
  • How Can I Tell If These Brownie Bites Have Finished Baking? This recipe has a larger time range for baking since each brownie mix may be a little different. They’re done baking when the center is no longer shiny and the outside edges have started to pull away from the tin.
  • What If I Have Leftover Brownie Batter? No worries, each brownie mix is a little different. Just use the extra batter to make a few more brownie cups!

Nutrition

Calories: 190kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 106mg | Potassium: 15mg | Fiber: 1g | Sugar: 14g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg