Strawberries ‘n’ cream meets brownies in these fantastically fudgy treats that are sure to satisfy any sweet craving.
- 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.
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