This dessert turned out so well I just had to share. Even better is that it’s a semi-homemade recipe, meaning it takes no time at all yet will be the envy of the picnic. To start, while I love a good cupcake I’ve been on cupcake overload lately and needed a change. That’s when I opted for “Brownie cupcakes”. I swear by the boxed Ghiraredelli brownie mix and that’s what I used here. I also found cute foil lined Reynolds baking cups at the grocery store and, just to be safe, sprayed them very lightly with cooking spray. It worked great and the brownies didn’t stick at all.
Once cooled in their damask little cups, I made frosting from scratch. For those of you following along, this is the homemade portion of the post. Frosting is literally so easy to make and is so deliciously worth it!
White Frosting Recipe
1. Blend until creamy 1 1/2 cups unsalted softened butter
2. Slowly mix in 3 1/2 cups of confectioners sugar
3. That’s it, there’s no step 3!
Actually, for this dessert I added a little lemon zest to give it a slight tartness which I always love with chocolate. Once frosted, I gave it a slight sprinkle dusting and lemon wedge for cuteness.
These were definitely VERY rich and tasted even better on Day 2! And because everyone loves fun pictures of desserts, I went a little photo crazy. Enjoy!