Prep Time20m
Cook Time 28m
Ready Time 120m
Yield 12 servings


1 (18.4 oz.) package Pillsbury Family Size Chocolate Fudge Brownie Mix

2/3 cup Vegetable Oil

1/4 cup water

2 large eggs

2 tablespoons Hot Fudge Topping

1/3 cup frozen whipped topping, thawed

1/4 teaspoon almond extract

1/3 cup Seedless Red Raspberry Jam

12 fresh raspberries

1/4 cup sliced almonds, toasted*


Step 1

HEAT 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 2

SPREAD 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.
Nutritional Information Per Serving

Serving Size (1/12), Calories 340 (Calories from Fat 140), Total Fat 16g (Saturated Fat 2g, Trans Fat g), Cholesterol 30mg, Sodium 140mg, Total Carbohydrate 47g (Dietary Fiber 2g, Sugars 34g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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