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HERSHEY'S Mocha Glazed Brownie Cups Recipe


15 minutes
Skill Level
24 brownie cups

Your go-to chocolate recipe for any occasion! Follow the easy step-by-step instructions on this HERSHEY'S Mocha Glazed Brownie Cups Recipe by HERSHEY'S CHIPITS.

Ingredients & Directions

Bake Time
15 minutes


  • 1/4 cup
    margarine or light margarine (1/2 stick) (50 mL)
  • 2
    egg whites or 1/3 cup liquid eggs (80 mL)
  • 1
  • 3/4 cup
    sugar (175 mL)
  • 2/3 cup
    all-purpose flour (150 mL)
  • 1/3 cup
    HERSHEY'S Cocoa (75 mL)
  • 1/2 tsp
    baking powder (2 mL)
  • 1/4 tsp
    salt (1 mL)
  • Mocha Glaze (recipe follows):
  • 1/4 cup
    powdered sugar (50 mL)
  • 3/4 tsp
    HERSHEY'S Cocoa (4 mL)
  • 1/4 tsp
    powdered instant coffee (1 mL)
  • 2 tsps
    hot water (10 mL)
  • 1/4 tsp
    vanilla extract (1 mL)


Equipment Needed 
oven and stovetop Oven & Stovetop
muffin tin Muffin Tin
paper baking cups Paper Baking Cups
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
saucepan Saucepan

Heat oven to 350°F (180°C). Line small muffin cups (1-3/4 inches (4.5 cm) in diameter) with paper bake cups or spray with nonstick cooking spray.


Melt margarine or light margarine in small saucepan over low heat: cool slightly.


Beat egg whites and egg in small bowl on medium speed of mixer until foamy; gradually add sugar, beating until slightly thickened and light in color. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until blended. Gradually add melted spread, beating just until blended. Fill muffin cups 2/3 full with batter.


Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Prepare Mocha Glaze; drizzle over tops of brownie cups. Let stand until glaze is set. Store, covered, at room temperature.

Mocha Glaze: Stir together powdered sugar and cocoa in small bowl. Dissolve instant coffee in water; gradually add to sugar mixture, stirring until well blended. Stir in vanilla.