Ingredients
1 box brownie mix (tested with Betty Crocker Chocolate Supreme Brownie Mix with Hershey's Syrup, 1 pound, 5.3 ounce box)
3 eggs, lightly beaten
1/2 cup butter, melted
1/8 cup water
1 bag (14 ounces) Kraft caramel squares, unwrapped and cut into 6ths
Chocolate Mousse Frosting:
1 envelope unflavored gelatin
2 Tbsp cold water
1/4 cup boiling water
2/3 cup sugar
1/3 cup cocoa
1 1/2 cup cold whipping cream
2 tsp vanilla extract
Instructions
Preheat oven to 350 degrees F. Place paper muffin cups in mini-muffin tins.
Combine brownie mix (including chocolate syrup pouch), eggs, melted butter, and water. Mix only until combined. Fill muffin cups half full. Bake for 10 minutes. Immediately place pieces of caramel on top of each hot muffin to melt slightly. Let muffins completely cool to room temperature before frosting, 45 minutes to 1 hour. Meanwhile, prepare mousse frosting.
For the Mousse Frosting:
In small bowl, sprinkle gelatin over cold water. Let stand 1 minute to soften. Add boiling water and stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
In small mixer bowl, stir together sugar and cocoa. Add whipping cream and vanilla. Beat on medium speed of electric mixture, scraping bottom of the bowl occasionally, until stiff. Pour in gelatin mixture and beat until well blended. Chill in refrigerator about 15 minutes to firm up.
Fill pastry bag with mousse frosting and form a swirl on the top of each mini-cup (or spread on by hand). Refrigerate mini-cups in a covered container overnight. Best when served at room temperature, but refrigerate leftovers.
Yield: about 6 dozen mini-cups
