Hot Chocolate Brownie Cups

Preheat oven to 350°F and prepare a 24-cavity mini muffin tin by spraying with baking spray or lightly greasing and flouring. Make sure that you spray/grease and flour not only the wells, but also the top of the muffin tin around each well.

Place butter and chocolate chips in a large, microwave-safe bowl and microwave on 30-second increments (stirring in between) until completely melted.

Stir in cocoa powder.

Add sugars, and stir well.

Add vanilla extract and instant coffee (if using) and stir in eggs and egg yolk, one at a time. Set aside.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add flour mixture to batter, stirring until completely combined.

Use a 1 ½ tablespoon-sized cookie scoop to drop batter into prepared muffin tin wells.

Lightly dampen your fingertips and use them to lightly tamp down the batter for a smooth surface.

Bake on 350°F for 18-21 minutes (until centers of brownie bites are cooked and an inserted toothpick comes out clean/with few crumbs).

Allow brownie cups to cool for 5 minutes, and then use a rounded teaspoon to press into the center of each brownie bite and create a well (press a little more than halfway into each brownie bite).

Allow brownie bites to cool another 10-15 minutes in the muffin tins, and then gently remove to cooling rack to cool completely.

Combine chocolate chips, heavy cream, and butter in a small saucepan over medium-heat.

Stir frequently until chocolate is completely melted and mixture is smooth.

Remove from heat and stir in vanilla extract, bourbon (if using), and salt. Stir well.

Allow mixture to cool slightly at room temperature, about 10 minutes.

Use a small spoon to pour ganache into the indent of each brownie.

Sprinkle mallow bits over ganache before it can harden completely

Allow ganache to firm up before eating (about 1-2 hours -- or you can enjoy them warm, it'll just be a bit messier).