A mound of cinnamon liqueur cream tops these dark, dense brownie bites.
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1 cup premium dark chocolate chips
1/2 cup Land O Lakes® European Style Butter
1 teaspoon instant espresso powder
1/4 teaspoon salt
2/3 cup sugar
2 large Land O Lakes® Eggs
1/2 cup all-purpose flour
1 (8-ounce) package cream cheese, softened
1/2 cup powdered sugar
1 1/2 cups Land O Lakes® Heavy Whipping Cream
1/4 cup horchata-flavored rum
Ground cinnamon, if desired
*Substitute prepared horchata or omit.
Heat oven to 375ºF. Place foil or paper liners into 48 mini muffin pan cups; set aside.
Melt chocolate chips, butter, espresso powder and salt in 1-quart saucepan over low heat, stirring occasionally, until smooth. Pour into bowl; cool 5 minutes.
Add sugar and eggs to chocolate mixture; mix well. Stir in flour until well combined.
Divide batter evenly (about 1 tablespoon) between prepared muffin pan cups. Bake 9-11 minutes or until edges are just set. Cool completely; remove from pans.
Place cream cheese and powdered sugar into bowl; beat at medium speed until smooth. Add whipping cream and rum; beat until stiff peaks form.
Pipe or dollop heaping teaspoon frosting onto each brownie bite. Sprinkle lightly with cinnamon, if desired.
Horchata is a rice and cinnamon drink mix found in most Hispanic markets as well as the Hispanic section of grocery stores.
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