Description
Strawberry Shortcake Brownie Cupcakes are a delightful dessert that marries rich, fudgy brownies with fluffy whipped cream and fresh strawberries. Each cupcake offers an explosion of flavors and textures, making them perfect for any occasion, from summer gatherings to cozy nights in. Impress your guests and indulge your sweet tooth with these stunning treats that are as beautiful as they are delicious!
Ingredients
Scale
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup unsalted butter (melted)
- 2 tsp vanilla extract
- 1 cup fresh strawberries (sliced)
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a mixing bowl, combine melted butter and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Gradually mix in cocoa powder and flour until just combined.
- Pour the batter into the prepared cupcake tin, filling each cup two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely. While cooling, whip the heavy cream until soft peaks form; sweeten with powdered sugar and vanilla.
- Once cooled, cut off the tops of each brownie cupcake. Layer sliced strawberries on top of each brownie base, followed by a generous dollop of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (90g)
- Calories: 320
- Sugar: 24g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: - Use high-quality cocoa powder for richer flavor. - Customize by swapping strawberries for other berries like raspberries or blueberries. - Store in an airtight container in the fridge for up to three days.