May 2, 2011
Chocolate-Covered Strawberry Mini Brownie Cupcakes
1 package (19.9 oz) chewy fudge brownie mix
1/2 cup oil
1/4 cup water
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.
at 3:15 PM