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.