Description

Indulge in Strawberry Shortcake Brownie Cupcakes, a delightful treat that combines rich, fudgy brownie bases with creamy whipped topping and fresh strawberries. Perfect for birthdays, gatherings, or a cozy night in, these cupcakes bring together an explosion of flavors and textures in every bite. Easy to make and visually stunning, they are sure to impress friends and family alike.

Ingredients

Scale

1 cup unsweetened cocoa powder
1 ½ cups granulated sugar
1 cup all-purpose flour
3 large eggs (room temperature)
½ cup unsalted butter (melted)
2 tsp vanilla extract
1 ½ cups fresh strawberries (sliced)
1 cup heavy whipping cream

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a mixing bowl, combine melted butter and cocoa powder until smooth. Mix in granulated sugar.
Add eggs one at a time, incorporating fully before adding the next. Stir in vanilla extract.
Gently fold in flour until just combined; avoid overmixing.
Fill each cupcake liner two-thirds full with batter. Bake for 18-20 minutes or until a toothpick comes out with moist crumbs. Cool completely on a wire rack.
Whip heavy cream until soft peaks form; gradually add powdered sugar until fluffy.
Top cooled cupcakes with whipped cream and sliced strawberries.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (75g)
Calories: 305
Sugar: 25g
Sodium: 95mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg

Keywords: For added flavor, consider using vanilla or almond extract in the whipped cream. You can substitute strawberries with raspberries or blueberries for variations. Store leftover cupcakes in an airtight container in the fridge for up to three days.