Strawberries ‘n’ cream meets brownies in these fantastically fudgy treats that are sure to satisfy any sweet craving.
- 1/2 c. all-purpose flour
- 1/4 c. unsweetened cocoa powder
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 c. butter cut into 1" pieces
- 2 oz. unsweetened chocolate chopped
- 1 c. packed light brown sugar
- 3 eggs
- 2 tsp. vanilla extract
- 1 3/4 c. heavy cream
- 1/4 c. granulated sugar
- 12 strawberries trimmed
- Mint sprigs (optional)
Heat oven to 350°F. Line 9 muffin cups with cupcake liners. Combine flour, cocoa powder, baking powder, and salt; reserve.
In pot over low heat, cook butter and chocolate, stirring, until melted. Remove from heat. Stir in brown sugar, eggs, and 1 tsp. vanilla until smooth. Stir in flour mixture until just blended. Evenly divide among muffin cups. Bake 28–30 min., until toothpick inserted into center comes out clean. Cool on rack.
On medium-high speed, beat cream, granulated sugar, and remaining vanilla until stiff peaks form. Cut 7 strawberries crosswise into thin slices. Halve remaining strawberries. Horizontally cut tops from cupcakes; reserve tops. Spread 1/4 cup whipped cream over each cupcake; top with sliced strawberries and reserved tops. Garnish with remaining whipped cream, strawberry halves, and mint, if desired.