- miniature brownie bites (purchased from the store or homemade- made in a mini muffin pan)
- frosting (homemade or purchased from the store)
- blue sprinkles
- strawberry- flavored Pop Rocks (see *tips below)
1. Frost brownie bites with desired frosting, using a piping bag with a fancy swirl— or simply spread on a bit of frosting. Sprinkle them with blue sprinkles. Refrigerate them until you are ready to serve (you really want to let that frosting set up and get a little bit of a crust on it so it’s not “wet” when you add the Pop Rocks. This is an important step!
2. When ready to serve, open your Pop Rocks and crumble onto the tops of the cupcakes. You might hear a little bit of crackling from the Pop Rocks interacting with the frosting. Serve immediately!
- *Brownie tip: If you’re making your own brownie bites, just be sure that you’re using a recipe that isn’t going to let the brownies rise into rounded-top muffins. You want the tops to be flat. The store-bought brownie bites can usually be found in your market’s bakery section.
- *Frosting tip: Don’t use a recipe that turns out a really “wet” frosting. You need it to firm up a bit in the refrigerator.
- *Pop Rocks tip: Pop Rocks can be found in candy shops in the USA and sometimes at larger convenience stores like 7-11. I found mine at Old Navy! One package of Pop Rocks is enough for about 12 brownie bites.
- *Make ahead tip! These are a make-ahead recipe as far as the frosted brownie bites go… but don’t add the Pop Rocks until everyone is ready to chow down. The “explosion” factor of the Pop Rocks is in danger if you add them to the frosting and then just let them sit… plus they’ll melt into the icing eventually if they encounter a great deal of humidity or refrigeration