Strawberry Shortcake Brownie Cupcakes are a dreamy concoction that combines rich brownie goodness with the sweetness of strawberry shortcake. Imagine sinking your teeth into a chocolatey cupcake topped with fluffy whipped cream and fresh strawberries—pure bliss!
Jump to:
- Ingredients for Strawberry Shortcake Brownie Cupcakes
- How to Make Strawberry Shortcake Brownie Cupcakes
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- FAQs :
- What are Strawberry Shortcake Brownie Cupcakes?
- How do I store Strawberry Shortcake Brownie Cupcakes?
- Can I make these cupcakes ahead of time?
- What variations can I try with Strawberry Shortcake Brownie Cupcakes?
- Conclusion for Strawberry Shortcake Brownie Cupcakes :
- 📖 Recipe Card
I remember the first time I tried to impress my friends with these divine treats. Let’s just say, it was one part culinary adventure and two parts comedy show. Now, every summer barbecue is an excuse to whip up these delightful Strawberry Shortcake Brownie Cupcakes, ensuring I’ll never run out of reasons to celebrate.
Why You'll Love This Recipe
- These Strawberry Shortcake Brownie Cupcakes are easy to make and perfect for any occasion
- The flavor combines chocolatey richness with fresh strawberry sweetness, making them irresistibly delicious
- The vibrant colors and textures will wow your guests and family alike
- This versatile recipe can also be adapted for various dietary needs without sacrificing taste
Ingredients for Strawberry Shortcake Brownie Cupcakes
Here’s what you’ll need to make this delicious dish:
- Unsweetened Cocoa Powder: This forms the base of your brownies. Look for high-quality cocoa powder for a deep, rich chocolate flavor.
- Granulated Sugar: Sweetness is key in these cupcakes! Use fine sugar for better incorporation into the batter.
- Butter: Unsalted butter adds richness; it should be melted and slightly cooled before mixing in.
- Eggs: Fresh eggs help bind everything together and provide a light texture. Use large eggs for best results.
- All-Purpose Flour: This is essential for structure. Avoid overmixing once added to keep the cupcakes tender.
- Fresh Strawberries: Choose ripe strawberries for maximum sweetness; they’ll be used in both the filling and as garnish!
- Heavy Whipping Cream: For that luscious topping, heavy cream whips beautifully into soft peaks.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Strawberry Shortcake Brownie Cupcakes
Getting started on these Strawberry Shortcake Brownie Cupcakes is as simple as pie—or should I say cake? Here’s how you can dazzle your taste buds.
Prepare Your Oven and Muffin Tin
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners, which will ensure easy removal later without a sticky situation.
Mix the Wet Ingredients
In a large bowl, whisk together melted butter, granulated sugar, and eggs until smooth and creamy. You want this mixture to feel like velvet, so take your time here!
Combine Dry Ingredients
In another bowl, sift together cocoa powder and all-purpose flour. Sifting not only aerates but also removes any lumps that could ruin your brownie dreams.
Blend Wet and Dry Mixtures
Gently fold the dry ingredients into the wet mixture until just combined. Be cautious not to overmix—this is where cupcakes can go from fluffy heroes to dense villains!
Fill Your Muffin Tin
Spoon the brownie batter into each cupcake liner until they’re about two-thirds full. Visualize how magnificent they’ll look when baked!
Bake to Perfection
Place your filled muffin tin in the preheated oven and bake for about 18-20 minutes or until a toothpick inserted comes out clean. The aroma wafting through your kitchen will have everyone asking what’s cooking!
Cool Down Time
Once baked, remove them from the oven and let them cool in the pan for about five minutes before transferring them to a wire rack to cool completely. Resist any urge to nibble just yet!
Whip Up That Cream
While those beauties cool down, grab your heavy whipping cream and whip until soft peaks form—this means you can turn your bowl upside down without disaster striking! Add a tablespoon of sugar if you like things sweet.
Prep Your Strawberries
Wash fresh strawberries thoroughly then hull and slice them into bite-sized pieces. Mix them with a sprinkle of sugar if you want extra sweetness—because who doesn’t love sweetened strawberries?
Assemble Your Cupcakes
Once cooled completely, cut out small cones from the tops of each cupcake (save these!). Fill each one with chopped strawberries followed by a generous dollop of whipped cream on top before placing back on their “caps.”
Enjoy every last bite of these Strawberry Shortcake Brownie Cupcakes! They’re perfect for summer gatherings or cozy nights at home—who knew dessert could be such a crowd-pleaser?
You Must Know
- These Strawberry Shortcake Brownie Cupcakes are not just a treat for the taste buds; they also make any gathering feel like a celebration
- With their layers of flavor and fun presentation, these cupcakes are sure to impress friends and family alike
Perfecting the Cooking Process
First, preheat your oven to 350°F (175°C). Prepare your cupcake liners while melting chocolate and butter together for that rich brownie base. Mix in sugar and eggs before folding in flour and cocoa powder. Finally, layer fresh strawberries on top before baking for perfect results.
Add Your Touch
Feel free to swap out strawberries for raspberries or blueberries if you’re feeling adventurous. Add a splash of vanilla extract to the brownie batter for extra depth. Whipped cream can be replaced with Greek yogurt for a healthier twist while still keeping it delicious.
Storing & Reheating
Store these delightful Strawberry Shortcake Brownie Cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate them but bring to room temperature before serving to enjoy their full flavor.
Chef's Helpful Tips
- Always sift your dry ingredients to avoid lumps and achieve a smooth batter
- Don’t overmix once you add flour; it can lead to dense cupcakes
- Use fresh strawberries for the best flavor—frozen ones may introduce unwanted moisture
Sharing these Strawberry Shortcake Brownie Cupcakes with my family brought back memories of summer picnics filled with laughter, sunshine, and delicious desserts that made every moment sweet.
FAQs :
What are Strawberry Shortcake Brownie Cupcakes?
Strawberry Shortcake Brownie Cupcakes combine the rich, fudgy texture of brownies with the lightness of shortcake. These delightful treats feature a brownie base topped with a fluffy strawberry cream or whipped topping and fresh strawberries. They make an excellent dessert for any occasion, blending two classic flavors into one indulgent cupcake that everyone will love.
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. This will help maintain their moisture and flavor. If you want to enjoy them later, they can also be frozen for up to three months. Just ensure that you wrap them well to prevent freezer burn before placing them in a freezer-safe container.
Can I make these cupcakes ahead of time?
Yes, you can prepare Strawberry Shortcake Brownie Cupcakes ahead of time! You can bake the brownie base a day in advance and store it tightly wrapped at room temperature. Assemble the cupcakes with strawberries and cream right before serving to ensure they remain fresh and delicious for your guests.
What variations can I try with Strawberry Shortcake Brownie Cupcakes?
Feel free to experiment with different flavors! You can replace strawberries with other fruits like raspberries or blueberries for a unique twist. Additionally, try adding chocolate chips to the brownie batter or infusing the whipped cream with vanilla or almond extract for added depth of flavor. The possibilities are endless!
Conclusion for Strawberry Shortcake Brownie Cupcakes :
In summary, Strawberry Shortcake Brownie Cupcakes offer a delightful fusion of rich brownie and refreshing strawberry shortcake flavors. They are easy to make and perfect for various occasions, from casual gatherings to festive celebrations. With simple storage tips and potential variations, these cupcakes promise a delicious treat that everyone will adore. Enjoy baking and savoring these scrumptious cupcakes with family and friends!
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📖 Recipe Card
Print
Strawberry Shortcake Brownie Cupcakes
- Total Time: 40 minutes
- Yield: Makes approximately 12 servings 1x
Description
Strawberry Shortcake Brownie Cupcakes are a delightful fusion of rich brownie and fresh strawberry shortcake flavors. These irresistible treats feature a fudgy brownie base, topped with whipped cream and juicy strawberries, making them perfect for summer gatherings or any celebration. Easy to make and visually stunning, they are sure to impress friends and family alike!
Ingredients
- 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 cup fresh strawberries (hulled and chopped)
- 1 cup heavy whipping cream
Instructions
- 1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- 2. In a bowl, whisk together melted butter, sugar, and eggs until smooth.
- 3. In another bowl, sift together cocoa powder and flour. Fold the dry ingredients into the wet mixture until just combined.
- 4. Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- 5. Cool for 5 minutes in the pan before transferring to a wire rack.
- 6. Whip heavy cream until soft peaks form.
- 7. Cut small cones from the tops of cooled cupcakes, fill with chopped strawberries, top with whipped cream, and replace the 'caps.'
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
