Strawberry Shortcake Brownie Cupcakes
Strawberry Shortcake Brownie Cupcakes are a delightful fusion of fudgy chocolate brownies topped with luscious whipped cream and fresh strawberries. These cupcakes offer an irresistible sweetness that’s perfect for any occasion, from summer picnics to birthday celebrations. Each bite is a celebration of rich chocolate and juicy fruit, making them a crowd-pleaser that will leave everyone craving more.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, room temperature
- 1/4 cup melted unsalted butter
- 1 cup fresh strawberries, chopped
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (for whipped cream)
Instructions
- Preheat oven to 350°F (175°C). In a large bowl, mix melted butter and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in cocoa powder, flour, baking powder, and salt until just combined.
- Pour brownie batter into lined cupcake tins, filling them two-thirds full. Bake for 20-25 minutes until a toothpick comes out mostly clean. Let cool completely.
- Toss chopped strawberries with a sprinkle of sugar to macerate.
- Whip heavy cream until soft peaks form; gradually add powdered sugar for sweetness.
- Top each cooled brownie with whipped cream and spoonfuls of macerated strawberries. Serve immediately.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Substitute strawberries with raspberries or blueberries for variety. Add a splash of vanilla extract to the whipped cream for extra flavor. For gluten-free options, use a gluten-free flour blend.