Mini Fudgy Brownie Bites with Mascarpone Cream
Grab your mini cupcake tin because these Fudgy Brownie Bites are one of the easiest bite-sized treats to make!
- Prep
- 20 mins
- Cook
- 15 mins
- Total
- 35 mins
- Makes
- 24 servings
Pull out your mini cupcake tin, since these Fudgy Brownie Bites are among the easiest bite-sized treats around! They're rich and chewy, with a light, creamy chocolate mascarpone whipped cream on top that is pure heaven!
What Makes This Recipe Great
Adapted from my Double Chocolate Mint Brownies recipe, these ultra-fudgy brownie bites are ideal for taking to a party, a picnic, or book club night! Like my Salted Pecan Pie Caramel Brownies and Chocolate Chip Cream Cheese Brownies, they're so addictive I'd be surprised if you stopped at one!
The chocolate mascarpone whipped cream is optional, but I strongly suggest it! It's light and fluffy and pairs perfectly with the brownies' deep chocolate flavor. If you end up loving it, try it on my Moist Banana Cake, which has malted milk powder for that classic malted chocolate taste!
Enjoy!
Ingredients You'll Need
Here are the ingredients for this homemade brownie bites recipe with chocolate mascarpone whipped cream. The items in the bulleted list are the key ones that need a bit more explanation.
For the Brownie Bites
- Unsweetened Cocoa Powder. I used Hershey's unsweetened cocoa powder.
- Eggs. The photo above shows six large eggs, but this recipe only calls for three.
- Vegetable Oil. Coconut oil or canola oil works here too.
- Dark Chocolate. I suggest 60-70% dark chocolate. I bought mine at Trader Joe's and ALDI.
Making the Topping
- Heavy Whipping Cream. Keep it cold when you make the chocolate mascarpone whipped cream.
- Powdered Sugar. Sift it before adding it to the mixture for a silky-smooth whipped cream.
- Mascarpone Cheese. A creamy, spreadable cheese similar to cream cheese, used on bagels, toast, tiramisu, and this chocolate mascarpone whipped cream! You'll need an 8-ounce tub for these chewy, fudgy brownies. The brand I use is Bel Gioioso.
- Dark Chocolate Curls (not shown). I used Choco Maker brand curls. You can also learn to make your own homemade chocolate curls!
For quantities and instructions, see the recipe card below.
What Is Mascarpone Cheese?
Mascarpone is the mildly sweet Italian cousin of the slightly tangy cream cheese we know in the United States. Both are made from cow's milk, but mascarpone has more fat, which gives it a milky, rich, buttery flavor and a creamier texture.
You'll most often find mascarpone in the classic dessert tiramisu, while American cream cheese shows up in cheesecakes and on bagels. You can swap one for the other, but check which ratios work best for your recipe.
Step-by-Step Method
Here's a short overview of how to make these rich and fudgy brownie bites with chocolate mascarpone whipped cream frosting. For the full printable recipe in US customary or metric measurements, see the recipe card below.
For the Brownie Bites
Step 1. Generously spray each cavity of a 24-count mini cupcake tin with a flour-based baking spray. Set the oven rack in the middle position (or the one above it) and preheat the oven to 325ºF.
Step 2. Put the dark chocolate in a small, microwave-safe glass bowl. Microwave for 1 minute on high, stirring each time, until fully melted. Set it aside to cool slightly.
Step 3. In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and unsweetened cocoa powder. Set it aside.
Step 4. Beat the unsalted butter, vegetable oil, and granulated sugar together on medium speed until pale and fluffy.
Step 5. Mix in the slightly beaten eggs, vanilla extract, and melted dark chocolate. Scrape down the sides of the bowl as needed.
Step 6. Lower the mixer to low speed, then add the dry ingredients and mix until they're blended into the wet mixture. Take care not to overmix.
Step 7. Scoop the brownie batter into each cupcake/muffin cavity. For reference, I used a 1 1/2 tablespoon cookie scoop.
Step 8. Bake for 12-15 minutes at 325ºF. Take them out, and after 10-15 minutes, move them to a cooling rack to cool completely.
Making the Topping
Step 1. Put the heavy whipping cream, powdered sugar, unsweetened cocoa powder, and vanilla extract into a chilled mixing bowl.
Step 2. Whisk on low speed. Once the mixture begins to come together, raise the speed to medium-high and whisk until soft peaks form (2-3 minutes).
Step 3. Add the mascarpone cheese. Keep whisking on medium-high until stiff peaks form (1-2 minutes).
Step 4. Pipe the chocolate mascarpone whipped cream on top of each brownie bite. Add chocolate curls on top if you like.
Helpful Tips
- These brownie bites keep baking a little after they leave the oven, so take them out when a toothpick comes out with some brownie bits and crumbs still attached. They'll look puffy, which is normal, then deflate as they cool and develop their crackly tops.
- After baking, let the brownie bites cool in the mini cupcake tin for 10-15 minutes, then move them to a cooling rack.
- Keep the heavy whipping cream and mascarpone cheese in the refrigerator until you're ready to use them for the chocolate mascarpone whipped cream.
- I like to chill a mixing bowl and whisk in the freezer for 10-15 minutes before making the whipped cream. It's especially helpful on hot days!
- Once the mascarpone goes into the rest of the whipped cream, it only takes about 1-2 minutes to form stiff peaks.
- The Wilton 8B decorating tip I used for all 24 brownie bites left a small amount of chocolate mascarpone whipped cream over. A smaller tip or an angled spatula will leave you with more whipped cream to spare.
- The dark chocolate curls I used are from Choco Maker.
- I used a 1 1/2 tablespoon cookie scoop, adding one scoop to each mini cupcake cavity.
Recipe FAQs
What is mascarpone cheese?Mascarpone's mild sweetness and silky, buttery texture set it apart from tangy American cream cheese. It shows up in tiramisu, while cream cheese is the go-to for cheesecake. Swapping one for the other is possible, though you should confirm the ratios first.
Do I need to use mini cupcake liners for this recipe?No, you can spray each cupcake cavity with a flour-based baking spray instead. Baker's Joy is my favorite. If you use mini cupcake liners, you don't need to spray the cavities.
Are my brownie bites supposed to be puffy?They'll be puffy coming out of the oven, then sink a bit as they cool and develop their crackly tops!
Do I need to chill my mixing bowl and whisk before making the chocolate mascarpone whipped cream?It isn't required, but it helps on warmer days. Chill the bowl and whisk in the freezer for 10-15 minutes.
What is the best way to store fudgy brownie bites?They're best stored in a sealed container in the refrigerator for up to a week.
If you make these Fudgy Brownie Bites or any other recipe on my website, I'd love for you to leave a star rating and share your thoughts in the comments below. Thanks for stopping by!
Mini Fudgy Brownie Bites with Mascarpone Cream
Get out a mini cupcake tin and make these fudgy brownie bites. They're rich and chewy, and the light chocolate mascarpone whipped cream on top makes them absolutely heavenly!
- Prep
- 20 mins
- Cook
- 15 mins
- Total
- 35 mins
- Makes
- 24 servings
Ingredients
Fudgy Brownie Bites
- 1 cup All-Purpose Flour
- 1/2 tsp Salt
- 1/2 tsp Baking Powder
- 1/2 cup Unsweetened Cocoa Powder
- 1/4 cup Unsalted Butter, softened
- 1/4 cup Vegetable Oil, or you can use Canola or Coconut
- 1 1/2 cups Granulated Sugar
- 3 Large Eggs, whisked slightly
- 2 tsp Vanilla Extract
- 4 oz Dark Chocolate, melted
Chocolate Mascarpone Whipped Cream
- 1 1/2 cups Heavy Whipping Cream, cold
- 1/2 cup Powdered Sugar, sifted
- 1/4 cup Unsweetened Cocoa Powder
- 1 1/2 tsp Vanilla Extract
- 8 oz Mascarpone Cheese, cold
Method
- Generously spray each cavity of a 24-count mini cupcake tin with a flour-based baking spray. Set it aside.
- Move the oven rack to the 2nd level (just above center) and preheat the oven to 325ºF.
- Put the dark chocolate in a small, microwave-safe glass bowl. Microwave on high for 1 minute, stirring each time, until fully melted. Set aside to cool slightly. For reference, I had to heat my chocolate twice, for 1 minute each on full power.
- In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and unsweetened cocoa powder. Set aside.
- Using a hand mixer or stand mixer with the paddle attachment, beat the unsalted butter, vegetable oil, and granulated sugar together on medium speed until light and fluffy.
- Mix in the slightly beaten eggs, vanilla extract, and melted dark chocolate, scraping down the sides of the bowl as needed.
- Switch the mixer to low and add the dry ingredients, mixing until they're combined with the wet mixture. Be careful not to overmix.
- Using a 1 1/2 tablespoon cookie scoop, put one scoop of batter into each cupcake/muffin cavity. Bake for 12-15 minutes at 325ºF. The brownies may look puffy when they come out of the oven, but they'll deflate and form crackly tops as they cool. Baking tip: insert a toothpick to check for doneness. If there are crumbs on it, take them out, since the brownies keep baking as they cool. If there's still wet batter on the toothpick, leave them in and check every minute.
- Take them out and let them cool slightly for 10-15 minutes. Remove them from the tin, then move them to a cooling rack to cool fully before piping on the chocolate mascarpone whipped cream.
- Store fudgy brownie bites in a sealed food container in the refrigerator for up to a week.
- Optional step: chill the mixing bowl and whisk in the freezer for 10-15 minutes before making the chocolate mascarpone whipped cream.
- Using a hand mixer or stand mixer with a whisk attachment, whisk the heavy whipping cream, powdered sugar, unsweetened cocoa powder, and vanilla extract together on low speed at first, so the powder doesn't fly everywhere. Once partly mixed, raise the speed to medium-high and whisk until soft peaks form (approx. 2-3 minutes). Scrape down the sides as needed.
- Add the mascarpone cheese and keep whisking on medium-high until stiff peaks form (approx. 1-2 minutes).
- Fill a large piping bag fitted with the decorating tip of your choice (I used a Wilton 8B) with the chocolate mascarpone whipped cream. Pipe it onto the top of each brownie bite, then add chocolate curls if you like. Tip: if piping isn't your thing, spread the whipped cream on with an angled spatula instead.
Baker’s notes
- Baking the Bites: These fudgy brownie bites keep baking a little after they leave the oven, so take them out when a toothpick comes out with some brownie bits and crumbs still on it. They'll look puffy, which is normal, and deflate as they cool into crackly tops. Once baked, let them cool in the mini cupcake tin for 10-15 minutes, then move them to a cooling rack. I used a 1 1/2 tablespoon cookie scoop, with one scoop per mini cupcake cavity. Making the Whipped Cream: For the whipped cream, keep both the heavy whipping cream and mascarpone cheese in the refrigerator until you need them. I like to chill a mixing bowl and whisk in the freezer for 10-15 minutes first, which is especially helpful on a hot day! Once the mascarpone goes into the rest of the mixture, it takes only about 1-2 minutes to form stiff peaks. Piping Notes: The Wilton 8B tip I used for all 24 brownie bites left a little leftover chocolate mascarpone whipped cream. A smaller tip or an angled spatula will leave you with more whipped cream to spare. The dark chocolate curls I used come from Choco Maker, but you can also make your own homemade chocolate curls.
