Truffle Brownie Cups (by The Pampered Chef)

Nonstick cooking spray
flour/or unsweetened cocoa
1-2/3 cups semi-sweet chocolate morsels, divided
2 Tbs butter (do not substitute margarine)
1/2 cup sugar
1 egg
2/3 cup all-purpose flour
3/4 cup heavy whipping cream
Assorted garnishes such as orange zest, maraschino cherries, toasted almonds and whipped topping (optional)

1.Preheat oven to 325 degrees. Spray wells of a mini muffin pan with non-stick cooking spray and dust with flour or unsweetened cocoa. Place 2/3 cup of the chocolate morsels and butter into a microwave-safe bowl and microwave on HIGH 40-60 seconds or until smooth, stirring after each 20-second interval. Add sugar and egg to bowl; mix until blended using a rubber spatula. Add flour; mix just until flour is incorporated. Using two teaspoons, divide batter evenly among wells, filling wells about two-thirds full. Using a tart shaper, or your clean finger, gently tap batter to create level tops. Bake 10-20 minutes or until edges are set. (Do not overbake.)

2. Meanwhile, pour cream into a measuring cup and microwave on HIGH 1-2 minutes or until hot. Pour cream into clean bowl with remaining 1 cup chocolate morsels; whisk until smooth. Place bowl into freezer 10-12 minutes or until mixture is cool and starting to thicken, stirring after each 5-minute interval. Spoon ganache into resealable plastic bag.

3. Remove pan from oven to a cooling rack; cool 2 minutes. Press tops of brownies with a tart shaper or your clean finger to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan. Trim corner of bag using a sharp knife to allow ganache to flow through. Pipe ganache evenly into brownie cups. Garnish as desired.