Prep Time 20m
Cook Time 28m
Ready Time 120m
Yield 12 servings


Ingredients
  • 1 (18.4 oz.) package Pillsbury™ Family Size Chocolate Fudge Brownie Mix
  • 2/3 cup Crisco® Pure Vegetable Oil
  • 1/4 cup water
  • 2 large eggs
  • 2 tablespoons Smucker's® Hot Fudge Topping
  • 1/3 cup frozen whipped topping, thawed
  • 1/4 teaspoon almond extract
  • 1/3 cup Smucker's® Seedless Red Raspberry Jam
  • 12 fresh raspberries
  • 1/4 cup sliced almonds, toasted*
Preparation Directions
  • Step 1Heat oven to 350°F. Prepare brownie mix according to package directions using oil, water and eggs. Fill 12 paper-lined muffin cups 2/3 full. Bake 26 to 28 minutes or until set in center. Cool completely in pan on wire rack.
  • Step 2Spread each cupcake evenly with 1 teaspoon raspberry jam. Combine whipped topping, fudge topping and almond extract in small bowl. Whisk until thoroughly blended. Spoon 1 teaspoon fudge mixture into the center of each cupcake. Place one raspberry in the center of each cupcake, on top of fudge mixture. Insert almond slices into fudge mixture, in a circular pattern, to create a blossom design on top of each cupcake.
  • Tip*to toast nuts: Place nuts in large nonstick skillet; cook over medium heat 2 to 3 minutes, shaking pan frequently, or until nuts are lightly browned. Remove from skillet immediately to prevent overbrowning.
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