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Whipped Cream-Filled Brownie Cupcakes

Chill the bowl and beaters for the whipped cream while the brownies bake to ensure fast and thick whipping. Fill totally cooled cupcakes just before serving or cream will deflate. Cupcakes can be made a day ahead, stored well-wrapped in the fridge, then brought to room temperature and filled.  A scoop of vanilla ice cream on the side gilds this lily. 
Course: Dessert
Cuisine: American
Keyword: Brownies
Servings: 16
Author: More Time at the Table



  • 4 ounces unsweetened chocolate cut into pieces
  • 2/3 cup butter
  • 1 teaspoon instant espresso powder
  • 2 cups granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 ¼ cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt

Whipped Cream

  • 2 cups heavy whipping cream
  • ¼ teaspoon vanilla extract
  • 1 or 2 tablespoons powdered sugar to taste


  • 2 tablespoons cocoa
  • 10 ripe strawberries trimmed, and cut in half


  •  Preheat oven to 350 degrees F and set rack in upper third of oven.
    Melt chocolate and butter together in a large, heavy saucepan over low heat or covered for 2 minutes on full power in the microwave, stirring half way through. Remove from heat, stir in espresso powder, and let cool a minute or two.
  • Stir in sugar, eggs, and vanilla. Add remaining ingredients and stir until totally mixed.
  • Using a sprayed or greased large ice cream scoop, fill the cupcake liners about ½-way full. You’ll have some batter leftover to bake 4 more cupcakes. Bake 16-18 minutes or until firm at edges and just barely baked at center. Remove pan to cooling rack for 3 -4 minutes and using a small offset icing spatula or table knife, carefully remove each cupcake and let cool completely on rack. The cupcakes may fall a bit at the center, which is great for the filling. Let pan cool before baking the last few cupcakes.
  • Whip the cream with the powdered sugar and vanilla until firm peaks appear. Fill decorating bag with whipped cream and pipe about ¼ cup whipped cream into the center of each cupcake, first creating an indented space for the cream with fingers or spoon if desired. You can also just spoon the whipped cream on top of the cupcakes if you like. Sift a little cocoa over the whipped cream. Garnish each with half strawberry and serve immediately.


Copyright Alyce Morgan, 2019.  All rights reserved.  (Brownie recipe based on one from the 1971 edition of BETTY CROCKER COOKBOOK.)