Strawberry Shortcake Brownie Cupcakes
By Eat More Chocolate Team Cake & Cupcakes Summer Fun Baking
April 16, 2015
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
Directions
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.