Chocolate-Covered Strawberry Mini Brownie Cupcakes

from Annette

1 package (19.9 oz) chewy fudge brownie mix
3 eggs
1/2 cup oil
1/4 cup water
strawberry preserves
1 can vanilla frosting (16 oz) or 2 cups vanilla frosting
1/2 tsp. strawberry extract
2 drops red liquid food coloring
strawberries, small washed and dried
1/4 cup fudge sundae topping

1.  Preheat oven to 350℉.  Line mini muffin cups with liners.  Makes about 52.

2.  Mix brownie mix, 3 eggs, oil and water until blended.  Divide batter evenly among liners.  Place 1/2 tsp. strawberry preserves in center of each cupcake.  Bake 20 minutes or until toothpick inserted into brownie comes out clean.  Cool 10 minutes.  Transfer from pans racks; cool completely.

3.  Combine vanilla frosting, strawberry extract, and red food coloring.  Pipe or spread over cupcakes.

4.  Top with strawberries.  Transfer 1/4 cup fudge sundae topping to plastic sandwich bag; snip corner and drizzle over berries.