Almond Brownie Blossoms

Almond Brownie Blossoms from Pillsbury™ Baking

Tags: Cupcakes, Dessert/Sweets

  • Prep Time: 20 min
  • Cook Time: 28 min
  • Ready Time: 120 min
  • Yield: 12 servings


  • 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

  • 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.
  • 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 0g), Cholesterol 30mg, Sodium 140mg, Total Carbohydrate 47g (Dietary Fiber 2g, Sugars 34g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 8%.

*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.