Salted Caramel Mocha Brownie Cups

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 Brownie mix
  • 1/2 cup Caramel ice cream topping
  • 15 Caramel kisses
  • 4 1/2 cup Powdered sugar
  • 1 tsp Sea salt
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Oil

• Drinks

  • 2 tbsp Instant coffee

• Dairy

  • 1 cup Butter
  • 1 tsp Milk

• Liquids

  • 1/4 cup Water, HOT

Found on insidebrucrewlife.com

Description

Directions

• Preheat oven to 350*. Dissolve the coffee in the water. Mix the brownie mix, coffee water, oil and eggs until just moistened. Fill cupcake liners 2/3 - 3/4 full. Bake 22-24 minutes or until a knife inserted in the center comes out with a few crumbs on it. Cool in the pan for 3 minutes, then press a caramel kiss into the center point first. Cool 5 more minutes. Carefully remove to a wire rack and cool completely. Frost with Salted Caramel Butter Cream. Drizzle with extra caramel and sprinkle with more salt. Makes 15 brownie cups.
• Stir the sea salt into the caramel topping and set aside. Cream the butter and vanilla for 3 -4 minutes. Slowly beat in the powdered sugar. It will be very thick. Pour in the caramel and milk and beat again.