Strawberry Shortcake Brownie Cupcakes

By RoketJSquerl

Ingredients

• 1 pint fresh strawberries, hulled and cubed
• 2 Tbsp granulated sugar
• 1 (18-oz) package Ghiradelli Double Chocolate brownie mix, plus water, oil and eggs to prepare
• 3 cup sweetened fresh whipped cream
• chocolate syrup

Details

Servings 8
Preparation time 20mins
Cooking time 90mins
Adapted from parade.condenast.com

Preparation

Step 1

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.