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Strawberry Shortcake Brownie Cupcakes

Show your friends and family the decadent side of summer with these easy-to-make individual Strawberry Shortcake Brownie Cupcakes. The simple ingredients and no-fuss preparation are sure to win them over to the sweeter side of easy desserts.

Strawberry Shortcake Brownie Cupcakes

Easy Strawberry Shortcake Brownie Cupcakes Recipe

Baking is a year-round sport at our house. Never have I uttered the words, it’s too hot, late, early or I’m too busy to bake. It’s one of my favorite past times. While I most often bake completely from scratch, there are times it’s nice to use a quality convenience item to make something like these fun little brownie cupcakes. The embellishments take them to the next level, and no cares that you started with a box of brownie mix. How to make Strawberry Shortcake Brownie Cupcakes: (Scroll down for full printable recipe.)

  • Prepare Pan – Preheat the oven to 325°F. Spritz 9 cups of a standard muffin tin with cooking spray.
  • Brownies – Prepare brownie mix using amounts called for on the package for water, oil and eggs. Add to a medium-size mixing bowl. Mix using an electric mixer or by hand, until fully combined.
  • Bake – Transfer to pan and bake per the recipe until a toothpick inserted into the center shows moist crumbs. Remove to a cooling rack. Cool in the pan to warm, then carefully remove.
  • Strawberries – Toss strawberries with granulated sugar, gently stir and allow the strawberries to macerate. Chill until assembling.
  • Whip Heavy Cream – Whip cream on medium-high gradually adding sugar. Whip until stiff peaks form, then chill until assembling.
  • Assemble Shortcakes – Place one brownie cupcake on a serving plate. Top with sweetened fresh whipped cream and cubed strawberries. Drizzle with chocolate sauce. Top with an additional dollop of whipped cream. Garish with one whole strawberry then serve.
Strawberry Shortcake Brownie Cupcakes

How to Make the BEST Strawberry Shortcake Brownie Cupcakes Recipe

  • Ingredients you’ll need to make Strawberry Shortcake Brownie Cupcakes: One box quality brownie mix plus eggs, oil and water to prepare, one quart fresh strawberries, granulated sugar, heavy cream or Cool Whip, hot fudge sauce or chocolate syrup.
  • Kitchen tools you’ll need: A hand mixer, medium bowl, standard size 12 cup muffin pan, ice cream scoop, measuring cups and spoons
  • This dessert is designed to be simple, hence the reason it calls for a brownie mix. I have made-from-scratch brownie recipes that could certainly be adapted for this purpose. Should you like to do so, checkout my recipe for Ultimate Fudge Brownies.
  • You can use a quality prepared hot fudge sauce usually found with the ice cream toppings at the grocery store, or a bottle of chocolate syrup. Making homemade Hot Fudge Sauce, works, too.
  • I recommend serving the brownie cupcakes at room temperature or slightly warm.
  • You can use Cool Whip in place of making your own whipped cream, if desired. See other ways to use Cool Whip here on Taste of Home.
  • Should you choose to use a different brand or type of brownie mix, add extra decadence and mix in one cup of chocolate chips to the brownie batter prior to baking. This will ensure the chocolate flavor shines as they melt into the batter.
  • You can use cold coffee or espresso mixed into water in the same amount as the water called for on the brownies packaging. Doing so will add a depth of flavor to the brownie cupcakes.
  • Store the brownies, strawberries, whipped cream and hot fudge sauce separately and assemble the Strawberry Shortcake Brownie Cupcakes fresh just before serving.
  • You can reheat the brownie cupcakes in the microwave prior to assembling.
Strawberry Shortcake Brownie Cupcakes on a plate

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Helpful Kitchen Items:

Strawberry Shortcake Brownie Cupcakes

Prep Time15 minutes
Cook Time25 minutes
Cooling time1 hour
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American, Southern
Keyword: brownie-cupcakes, strawberry shortcake, strawberry-shortcake-brownie-cupcakes
Servings: 9 servings
Calories: 510kcal

Ingredients

  • 1 quart fresh strawberries hulled and cubed
  • 2 Tbsp granulated sugar
  • 1 18 oz box double chocolate brownie mix, plus ingredients to prepare i.e. Ghiradelli
  • 1 pint heavy whipping cream
  • 1/3 cup granulated sugar may adjust to taste
  • 1 16 oz jar chocolate fudge sauce, warmed (Or, chocolate syrup)

Instructions

  • Preheat the oven to 325°F. Spritz 9 cups of a standard muffin tin with cooking spray. Set aside.
  • Prepare brownie mix using amounts called for on the package for water, oil and eggs. Add to a medium-size mixing bowl. Mix using an electric mixer or by hand, until fully combined.
  • Divide brownie batter filling muffin cups approximately ⅔ full. (Note: Yield may vary slightly depending on how the batter is divided.)
  • Bake for 25-30 minutes or until a toothpick inserted into the center shows moist crumbs. Remove to a cooling rack. Cool in the pan to warm, then carefully remove.
  • Meanwhile, toss strawberries with granulated sugar, gently stir and allow the strawberries to macerate. Chill until assembling.
  • Using an electric mixer, whip cream on medium-high gradually adding sugar. Whip until stiff peaks form, then chill until assembling.
  • Assemble, place one brownie cupcake on a serving plate. Top with sweetened fresh whipped cream and cubed strawberries. Drizzle with chocolate sauce. Top with an additional dollop of whipped cream. Garish with one whole strawberry.
  • Serve immediately.

Notes

  • If you’d prefer to make the brownies from scratch, checkout my recipe for Ultimate Fudge Brownies.
  • I find these cupcakes bake better at a lower temperature when using Ghiradelli brand. That could vary if using a different brand of brownies. Adapt the baking time as needed.
  • Yield may vary depending on how you divide the brownie batter. 
  • You can use cold coffee or espresso mixed into water in the same amount as the water called for on the brownies packaging. Doing so will add a depth of flavor to the brownie cupcakes.

Nutrition

Serving: 1serving | Calories: 510kcal | Carbohydrates: 73g | Protein: 2g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 72mg | Sodium: 199mg | Potassium: 201mg | Fiber: 2g | Sugar: 15g | Vitamin A: 785IU | Vitamin C: 62mg | Calcium: 51mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
 
 

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