Strawberry Shortcake Brownie Cupcakes

By Eat More Chocolate Team      

April 16, 2015

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Show your friends and family the decadent and creamy side of summer with these easy-to-make individual Strawberry Shortcake Brownie Cupcakes.

  • Cook: 20 mins
  • 20 mins

    20 mins

  • Yields: 8 Cupcakes


Preheat the oven to 325°F. Spritz 8 cups in a standard muffin tin with cooking spray. Add the amounts called for on the package of brownie mix for water, oil and eggs. Add to a medium-size mixing bowl.

Use a non-stick spatula and mix the ingredients together just until the mix is fully moistened.

Use a 4 oz ice cream scoop to divide the brownie batter filling the muffin cups approximately ⅔ full. Yield may vary slightly depending on how the batter is separated.

Bake for 30-35 minutes or until a toothpick inserted into the center shows moist crumbs. Remove to a cooling rack. Cool the brownie cupcakes until slightly warm.

While the brownie cupcakes are baking, hull and cube the strawberries. Sprinkle with 2 Tbsp granulated sugar, gently stir and allow the strawberries to macerate. Chill until assembly.

To assemble, place one brownie cupcake on a serving plate. Top with sweetened fresh whipped cream and cubed strawberries. Drizzle with chocolate syrup. Top with an additional dollop of whipped cream. Garish with one whole strawberry.


1 pint fresh strawberries, hulled and cubed

2 Tbsp granulated sugar

1 (18-oz) package Ghiradelli Double Chocolate brownie mix, plus water, oil and eggs to prepare

3 cup sweetened fresh whipped cream

chocolate syrup