Red Velvet Brownie Cups are a delicious bite sized dessert for any occasion. Baked in muffin tins creating the perfect edible cup waiting to be filled with your favorite toppings like ice cream, cream cheese icing, and fresh whipped cream. Topping choices are endless!
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Red Velvet Cake is my speciality, especially at the holiday's. It's a family favorite and a tradition at our house. I guess you can say we are all Red Velvet fans around here.
Plus we LOVE brownies and I do not say this lightly. So I set out to make a really easy "brownie meets red velvet cake" option. I thought I would give a cake mix a go. It worked making this sweet treat the most perfect, EASY, and I have to say heavenly combination!
Why you’ll love this recipe
- It's simple - You take a convenience item like a cake mix and add decadent ingredients to make it delicious.
- 5 ingredients - In addition to the cake mix you only need 4 other items to make the brownie cups.
- Versatile - By changing up the toppings you can create so many different combinations or holiday/celebration themed cups!
- Makes everyone feel special! These scrumptious individual desserts are always a hit and everyone feels so special with a little dessert of their own.
5 Simple Ingredients
- Red Velvet Cake Dry Mix (I use Duncan Hines Perfectly Moist)
- Melted Butter
- Sour Cream
- Beaten Egg
How to make red velvet brownie cups
✱ Be sure to see the recipe card below for exact ingredients and instructions!
- All you need is one bowl - add all the ingredients in and give it a stir. My favorite way to mix is with a fork. It allows you to easily break up any lumps of dry cake mix. However, you can also use a spatula or a whisk (I love this OXO Whisk.
- Mix until it is just combined. You don't want to over beat the batter or it will become tough and it tends to dry out.
- Spray your muffin tin well with a baking spray. That is one with flour in it. You can also use paper liners too.
- Bake until just done (when a wooden pick is inserted comes out with a few crumbs on it).
- When you remove from the oven take a measuring spoon or something like a small pastry rolling pin and press on the brownie while it is warm to make an indention.
- Then let them completely cool in pan. Once cooled take a knife or offset spatula and go around the edges to loosen. Remove from pan and serve.
Fun toppings add all the festivity and fun into these individual desserts! These are good for all occasions. So just remember you can change up the toppings, sprinkles, and candies to match your holiday or celebration.
- Top with ice cream, fresh whipped cream, and sprinkles or candies.
- Fill with cream cheese icing and a sprinkle of nuts or fruit.
- Chocolate ganache filling would be divine in these!
- A no bake cheesecake filling would be a delicious add in. Top with any type of fruit. You can even find it in the premade dairy section of your grocery store if you need a super simple filling. It's made by Philadelphia Cream Cheese it's in a tub near refrigerated Jello Pudding in my store.
- Place a mini candy bar, Reese Peanut Butter Cup, Rolo in the middle while they are warm and they will melt down a little. Then drizzle with caramel or chocolate.
- Add your favorite icing and sprinkle with M & M's or chocolate chips.
- Decorate these for your Valentine's Day dessert with all the X's, O's and hearts or Christmas decked in red and green! St Patrick's day use a green velvet cake mix and shamrocks galore.
- You can try any cake mix and make a birthday theme or use pink or blue cake mix for a gender reveal party. The options are endless!
How to serve
- These look beautiful on a single or tiered tray. You can make them all alike or serve with a variety of toppings.
- It's fun to make a red velvet brownie cup bar. Serve the cup with bowls, all the fixings displayed, and let everyone make their own creation.
- Serve them in a pretty dish Ice Cream Sundae Style (you can use any ice cream flavor you like) I like mine with chocolate ice cream!
Yes, these freeze well. Once completely cooled you can place them in a freezer zip bag or freezer proof container and freeze for up to 3 months. I like to freeze them on a flat surface for at least 30 minutes. Then arrange them however fits best into your freezer in the ziplock bag or container. Remember to label and date them as well!
To thaw remove from freezer and thaw at room temperature. The nice thing about these individual brownie cups is you can take out as many as you would like at a time.
Store in a Ziplock bag or in an airtight container at room temperature for 3 to 5 days.
Use a nonstick pan.
Use a baking spray that has flour in it to grease your muffin tin.
Make sure they are baked all the way. If the batter is still raw it will be more likely to stick or not come away easily.
Let them cool completely.
Use paper liners if you want a super easy solution to keep them from sticking.
Yes! Just fill mini muffin tins about half way full and bake for 7 to 10 minutes or until wooden pick comes out clean. Now you have delicious red velvet brownie bites. They can be enjoyed as is or with icing or whipped cream.
- Prepare muffin tin - Make sure to spray your muffin tin well with baking spray or line with paper liners.
- Let cool completely before removing from pan if not using a paper liner. This will keep it from sticking to the pan.
- Run a knife around edges to loosen before removing will also help to easily remove from muffin pan.
- To make cup indention - Just after removing from the oven use a 2 tablespoon measuring spoon or something round to press down brownie to create your cup. The brownie being hot will help it set.
- Don't store in the refrigerator - I don't recommend storing in the refrigerator as this may dry them out! Store at room temperature or freeze until ready to use. Once ready to use place toppings on them and enjoy.
- Get creative and have fun with toppings!
More delicious dessert to try
- Strawberry Pizza
- Strawberry Cake Mix Cookies
- Frosted Chocolate Turtle Brownies
- The Best Classic Cheesecake
- Check out all my Dessert Recipes Here
Since it is the season for love, I am excited to join other food bloggers for a Valentine event to raise money and awareness about pediatric cancer. What better way to spread some love this year - a Valentine's Day Dessert to support such a worthwhile cause!
The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved. And with the ongoing pandemic, children are still being diagnosed with cancer.These three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000!
That means when we raise $1, it turns into $4! Please help us reach our goal so we can get the full matching donations and help us make an even bigger difference!Will you help us with a donation today? Every little bit helps! Donate here until March 1, 2021.
Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!Heart Shaped Chocolate Cake from Julie of The Little Kitchen
Easy Chocolate Mousse from Allison of Celebrating Sweets
Chocolate Marshmallow Cookies from Sheila of Life, Love, and Good Food
Lemon Biscotti from Jenn of Ever AFTER IN THE WOODS
Easy Cream Cheese Candies from Kelly of Live Laugh Rowe
Cornflake Cookies from All The Good Cookies from Wendy of A Day in the Life on the Farm
Strawberry Mochi Cookies from Heather of Delicious Not Gorgeous
Red Velvet Valentine Brownies Recipe from Jennifer of The Rebel Chick
Red Velvet Cupcakes Recipe from Faith of An Edible Mosaic
Chinese Five-Spice Snickerdoodle Cookies from Bridget of Bake at 350
Chocolate Molten Lava Cake from Ashley of Spoonful of Flavor
Double Chocolate M&M Cookies from Melissa of Persnickety Plates
Raspberry Lemon Macaroons from Sue of It's Okay to Eat the Cupcake
Raspberry Curd from Holly of A Baker's House
Red Velvet Brownies from Kelly of Kelly Lynn's Sweets and Treats
Toffee Chocolate Chip Ice Cream Cookie Sandwiches from Audrey of That Recipe
Creamy Raspberry Sherbet Pandemic Punch from Laura of Untwisted Vintage
Chocolate Dipped Strawberry Cake Balls from Lindsey of Lindsey Loo's Bakery
Chocolate Covered Oreo Pops for Valentine's Day from Heather of Totally Tailgates
Amaretto Cherry Swirl Cake from Samantha of Haute Pepper Bites
Gluten Free Double Chocolate Bundt Cake from Elaine of Small Farm Big Life
Easy Strawberry Mousse from Caroline of Caroline's Cooking
Cornflake Cookies from All The Good Cookies #HelpingCookies from Wendy of A Day in the Life on the Farm
Vanilla Bean Cherry Chocolate Kiss Cookies from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Neapolitan Cookies Recipe from Lisa of Blogghetti
Small Batch Almond Thumbprint Cookies from Lauren of Healthy Delicious
Kahlua Truffles from Camilla of Culinary Adventures with Camilla
Red Velvet Brownie Cups from Nikki of Soulfully Made
Triple Chocolate Trifles from Coleen of The Redhead Baker
Festive Puppy Chow from Erin of The Speckled Palate
Chewy White Chocolate Raspberry Cookies from Jessica of A Kitchen Addiction
Hot Chocolate Bombs for Valentine's Day from Anna-Marie of Beauty and the Beets
Chocolate Sandwich Cookies from Lisa of Taste Cook Sip
Peanut Butter Snickerdoodles from Betsy of The JavaCupcake Blog
Cherry Blossom Cookies from Carolann of Apron Warrior
Chocolate Mint Frappuccino Cookies from Peabody of Sweet ReciPEAs
Mini Chocolate Covered Strawberry Cheesecakes from Kate of Kate's Recipe Box
Almond Flour Peanut Butter Cookies from Shashi of Savory Spin
Funfetti Cookie Bars from Becca of The Salted Cookie
Grapefruit Poppyseed Cake from Michelle of Cold Weather Comfort
White Rabbit Candy Cookies from Linda of Ketchup with Linda
Baby Yoda Valentine’s Day Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Salted Peanut Butter Pretzel Cowboy Cookies from Bree of Baked Bree
Red Velvet Hot Chocolate Bombs from Erin of The Spiffy Cookie
Homemade Hot Chocolate Mix from Gwynn of Swirls of flavor
Cherry Chocolate Chip No Bake Cheesecake from Stefanie of Stef's Eats and Sweets
Valentine's Day Homemade Ding Dongs from TammyJo of The Chocolate Cult
Guava Macarons with Coconut Buttercream from Lindsay of Anchored Baking
Valentines Pink Dessert Charcuterie Board for Kids from Nicole of For the Love of Food
Cóctel de Camarones from Rebekah of Kitchen Gidget
Cuccidati (Italian Fig Cookies) from Amy of The Nifty Foodie
Lemon Poppyseed Heart Shaped Sandwich Cookies from Lisa of Garlic & Zest
Valentine's Day Almond Flour Brownies from Kaitlin of I Can Cook That
Peanut Butter Chocolate Cake from Trang of Wild Wild Whisk