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Brownie Cupcakes with Strawberry Santa Hats

5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Cupcake
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12
Author: Swah



  • 190 g soft butter
  • 190 g dark chocolate
  • 3 eggs
  • 1/2 tbsp vanilla extract
  • 1 cup caster sugar
  • 1 cup plain flour
  • 1/2 tsp salt
  • 75 g chopped hazelnuts or nut of your choice
  • 75 g white chocolate chips


  • 12 Strawberries
  • 50 g white chocolate
  • 200 ml pouring cream


  • Preheat oven to 180 degrees. Line 12 muffin tins with cupcake papers.
  • Melt the butter and chocolate together in a large saucepan or in short bursts in the microwave.
  • In a bowl beat the eggs with the sugar and vanilla.
  • Sift the flour into another bowl and add the salt.
  • Let the chocolate mixture cool a bit before beating in the egg and sugar mixture, and then the nuts, white choc chips and flour.
  • Fill cupcake liners about 3/4 full with mixture and bake for around 20 minutes.
  • When it’s ready the top should be dried to a pale brown but the middle still dark and slightly gooey.


  • Cut the base off each strawberry so they can sit upright.
  • Melt the white chocolate and spoon into a plastic zip lock bag. Snip a small corner off one end of the bag and carefully pipe a dot on the tip of each strawberry. Allow to cool and harden.
  • Pipe a dot about the size of a 10cm coin in the middle of each brownie and press a strawberry down on each cupcake. This acts like a tasty glue!
  • Beat the cream with electric beaters until firm peaks form. Spoon into a piping bag with a star nozzle attached and pipe little stars around the base of each strawberry.