Irresistible Strawberry Shortcake Brownie Cupcakes Recipe

Indulging in a bite of a Strawberry Shortcake Brownie Cupcake is like tasting a slice of summer sunshine. Picture this: a fudgy brownie base, topped with luscious whipped cream and plump strawberries that burst with flavor, creating an explosion of sweetness that dances on your taste buds. The aroma wafts through the air, teasing your senses and making it impossible to resist just one more.

As I recall my childhood picnics where these delightful treats graced our blanket, I can’t help but laugh at the inevitable fight over the last cupcake. Whether it’s a backyard barbecue or a cozy family gathering, these Strawberry Shortcake Brownie Cupcakes are the perfect dessert to bring smiles and maybe a bit of friendly competition for who gets the last one!

Ingredients for Strawberry Shortcake Brownie Cupcakes

Here’s what you’ll need to make this delicious dish:

• Unsweetened Cocoa Powder: Use high-quality cocoa powder for that rich chocolate flavor; it’s the secret to achieving brownie perfection.
• Granulated Sugar: This sweetener balances the bitterness of cocoa and helps create that signature moist texture in brownies.
• Butter: Opt for unsalted butter to control the saltiness; it adds richness and depth to each bite.
• Eggs: Fresh large eggs bind everything together while adding moisture; they are essential for that fudgy brownie consistency.
• All-Purpose Flour: A must-have ingredient that gives structure without making them too cake-like; you want chewy brownies here!
• Baking Powder: Just a pinch helps achieve that perfect rise without compromising the dense brownie texture.
• Sliced Fresh Strawberries: Use ripe strawberries for maximum sweetness; they add freshness and brightness to the cupcakes.
• Whipped Cream: Homemade or store-bought, it adds creamy goodness and lightens up the rich flavors perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Strawberry Shortcake Brownie Cupcakes

Start by preheating your oven to 350°F (175°C). This step is crucial as it ensures your brownies bake evenly and become that dreamy fudgy texture we all love.

Next, melt butter in a medium saucepan over low heat until completely smooth. Keep stirring gently until you see it bubbling slightly—this means it’s ready for action. Remove from heat and let it cool slightly before proceeding.

In another bowl, whisk together granulated sugar and cocoa powder until combined. The sweet aroma will fill your kitchen, making you wonder why you don’t make brownies every day!

Add in the melted butter and mix until smooth. Then crack those eggs in one by one, whisking vigorously after each addition until everything looks glossy and inviting.

Now it’s time to fold in your dry ingredients! Sift together flour and baking powder before gently incorporating them into your wet mixture. Don’t overdo it—be gentle here so you keep that airy texture intact!

Prepare your cupcake liners in a muffin tin by lightly greasing them or using parchment liners. Fill each liner about two-thirds full with batter. Let those beauties bake for about 20-25 minutes or until a toothpick inserted comes out clean—your kitchen will smell heavenly!

While they cool down on a wire rack, whip up some fresh whipped cream if you’re feeling adventurous! Just beat heavy cream with sugar until soft peaks form—easy peasy lemon squeezy!

Once cooled, top each brownie cupcake generously with whipped cream and finish off with sliced strawberries perched on top like little crowns of royalty. Serve these delightful treats at your next gathering—you’ll be crowned dessert hero!

And there you have it: simple yet scrumptious Strawberry Shortcake Brownie Cupcakes! Your friends might just start requesting these on repeat! Enjoy every bite!

Perfecting the Cooking Process

Start by baking your brownie base first to ensure it cools while you whip up the shortcake mixture. Once the brownies have set, layer on that dreamy shortcake and top with fresh strawberries for an irresistible treat.

Add Your Touch

Feel free to swap out strawberries for your favorite berries or even add a splash of vanilla extract to the brownie batter. You could also sprinkle some crushed nuts on top for added crunch!

Storing & Reheating

Store leftover Strawberry Shortcake Brownie Cupcakes in an airtight container in the fridge for up to three days. To enjoy them warm, pop them in the microwave for a few seconds to revive that gooey goodness.

Sometimes I make these Strawberry Shortcake Brownie Cupcakes just to bribe my friends into coming over. It works every time because who can resist chocolate and strawberries?

FAQs

What are Strawberry Shortcake Brownie Cupcakes?

Strawberry Shortcake Brownie Cupcakes combine the rich taste of brownies with the lightness of strawberry shortcake. These delightful treats feature a decadent brownie base topped with fluffy whipped cream and fresh strawberries. The result is a perfect balance of flavors and textures that makes them an ideal dessert for any occasion. You can serve these cupcakes at parties, picnics, or simply indulge in them at home.

How do I store Strawberry Shortcake Brownie Cupcakes?

To keep your Strawberry Shortcake Brownie Cupcakes fresh, store them in an airtight container in the refrigerator. They can last up to three days while maintaining their flavor and texture. If you want to keep them longer, consider freezing the cupcakes without the toppings. Thaw them in the refrigerator before serving and top with fresh strawberries and whipped cream when ready to enjoy.

Can I make Strawberry Shortcake Brownie Cupcakes ahead of time?

Yes, you can prepare Strawberry Shortcake Brownie Cupcakes ahead of time. Bake the brownie base and allow it to cool completely. Once cooled, store them in an airtight container for up to two days. When you’re ready to serve, add freshly whipped cream and strawberries just before serving for the best taste and presentation.

What variations can I try with Strawberry Shortcake Brownie Cupcakes?

There are many delicious variations you can try with Strawberry Shortcake Brownie Cupcakes. For example, you can substitute the strawberries with other fruits like blueberries or raspberries for a twist on flavor. Additionally, you could experiment with flavored whipped cream by adding vanilla or almond extract. Feel free to play around with toppings like chocolate drizzle or crushed nuts for added texture.

Conclusion for Strawberry Shortcake Brownie Cupcakes

Strawberry Shortcake Brownie Cupcakes offer a delightful combination of rich brownie and light strawberry shortcake flavors. These cupcakes are easy to make and perfect for various occasions, from family gatherings to festive celebrations. With simple storage options and the ability to customize toppings, they remain versatile treats everyone will love. Enjoy making these scrumptious cupcakes that highlight seasonal strawberries while impressing your guests!

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Strawberry Shortcake Brownie Cupcakes

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Makes approximately 12 cupcakes 1x

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Description

Strawberry Shortcake Brownie Cupcakes are a delightful fusion of rich, fudgy brownies and light, airy whipped cream topped with fresh strawberries. Perfect for summer gatherings or cozy family events, these scrumptious treats balance chocolatey decadence with fruity freshness, making every bite a celebration of flavor. Easy to make and visually stunning, they are sure to impress guests and loved ones alike.

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Ingredients

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• 1 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter (melted)
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 tsp baking powder
• 1 cup sliced fresh strawberries
• 1 cup whipped cream (homemade or store-bought)

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Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Melt the butter in a saucepan over low heat; let it cool slightly after melting.
3. In a mixing bowl, combine sugar and cocoa powder; add melted butter and mix until smooth.
4. Whisk in eggs one at a time until glossy.
5. Sift together flour and baking powder; fold into the wet mixture gently.
6. Fill each cupcake liner two-thirds full with batter and bake for 20-25 minutes, or until a toothpick comes out clean.
7. Cool on a wire rack before topping with whipped cream and sliced strawberries.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake (75g)
• Calories: 245
• Sugar: 22g
• Sodium: 75mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg