Indulge in a muffin that`s perked with coffee and chocolate.
4 tablespoon butter, melted
1 cup graham cracker crumbs
1 22.5-ounce box brownie mix
3 egg whites
½ cup sugar
1 cup (2 sticks) butter, softened
2 tablespoons instant espresso coffee (dry)
1 bag Dove Rich Dark Chocolate Hearts
1 cup whipped cream or topping
Preheat oven to 350°F.
Line bottom of 9-inch springform pan with waxed paper; grease.
Add melted butter to graham cracker crumbs and press into bottom of pan.
Prepare brownie mix according to package instructions; spread over crumbs.
Bake until firm, approximately 35 to 50 minutes, until a toothpick inserted in the center comes out clean.
Remove from oven to a wire rack; cook completely and remove from pan.
Preparation for frosting:
Whisk egg whites and sugar together over simmering water until sugar is dissolved.
Remove from heat; using electric mixer, beat until cooled.
Add butter one nugget at a time while continuing to beat.
Dissolve espresso in 2 tablespoons warm water.
Beat espresso into frosting.
Frost top and sides of cake.
Snip small corner of a resealable plastic bag; place whipped cream inside.
Pipe 3 rosettes around outside edges of cake.
Place a chocolate heart atop each rosette.
Place 8 chocolate hearts in a small resealable plastic bag.
Microwave until melted, about 15 seconds.
Cut a corner of the bag; randomly drizzle chocolate on dessert plates.
Place a cake wedge on each plate.