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Strawberry Shortcake Brownie Cupcakes
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Strawberry Shortcake Brownie Cupcakes

Course Dessert
Cuisine American
Keyword brownie-cupcakes, strawberry shortcake, strawberry-shortcake-brownie-cupcakes
Prep Time 15 minutes
Cook Time 25 minutes
Cooling time 1 hour
Total Time 1 hour 40 minutes
Servings 9 servings
Calories 510kcal

Ingredients

  • 1 quart fresh strawberries hulled and cubed
  • 2 tablespoon granulated sugar
  • 1 18 oz box double chocolate brownie mix, plus ingredients to prepare i.e. Ghiradelli
  • 1 pint heavy whipping cream
  • 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.
  • To 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 as needed.
  • Yield may vary depending on how you divide the brownie batter. 

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