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Ingredients
US|METRIC
12 SERVINGS
- 18.4 oz. Pillsbury Family Size Chocolate Fudge Brownie Mix
- 2/3 cup Crisco Pure Vegetable Oil
- 1/4 cup water
- 2 large eggs
- 2 Tbsp. Smucker's® Hot Fudge Topping
- 1/3 cup frozen whipped topping (thawed)
- 1/4 tsp. almond extract
- 1/3 cup Smucker's Seedless Red Raspberry Jam
- 12 fresh raspberries
- 1/4 cup sliced almonds (toasted*)
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Directions
- 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.
- 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.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat2.5g13% |
| Trans Fat0g |
| Cholesterol35mg12% |
| Sodium150mg6% |
| Potassium125mg4% |
| Protein3g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber0g0% |
| Sugars<1g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium2% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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