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