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Nutrition Facts
Serving Size 106 g
(Approx. 24 Servings)
Amount Per Serving
Calories 340 Calories From Fat 160
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 300 mg 13%
Total Carbohydrate 43 g 14%
Dietary Fiber 1 g 4%
Sugars 29 g
Protein 5 g
Vitamin A 5% Iron 6%
Vitamin C 10% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cupcake Brownie Sliders
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
24  People


Recipe makes 24 Servings

16 1/2 Oz white cake mix, unprepared
3 eggs
1 cup(s) whole milk
4 Tbsp unsalted butter, divided use
1/4 cup(s) black spinkles
16 Oz cream cheese, softened
1 1/2 cup(s) powdered sugar
2 Tbsp heavy cream
2 Tsp vanilla extract
1 cup(s) sweetened shredded coconut
1 package assorted food coloring
24 Oz H-E-B Bakery Two-Bite Brownies, flattened using both palms
1/2 Lb fresh strawberries, sliced
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Preheat oven to 350°F and prepare a muffin tin with non-stick cooking spray or fill with paper liners.
In a stand mixer, combine cake mix, eggs, whole milk and 2 tablespoons of unsalted butter. Mix on medium speed 2 minutes or until light and fluffy.
Using a small measuring cup, fill each liner or greased tin 1/2 to 3/4 of the way full then add a pinch of sprinkles over each cupcake.
Bake 17 to 20 minutes or until a toothpick inserted in center comes out clean.
While cupcakes bake, make icing by combining cream cheese, powdered sugar, heavy cream, vanilla and remaining butter in a stand mixer. Mix on low speed at first until powdered sugar is incorporated, then increase to medium-high for 2 minutes.
Place icing in fridge while cupcakes finish baking.
Cool cupcakes a few minutes on stove before removing from muffin tin. Repeat process to make remaining cupcakes.
In a gallon size zip bag, add coconut, 4 drops of food coloring and a teaspoon of water. Seal bag and mix until coconut is coated with food coloring (or use a glove to mix coconut by hand).
Remove icing from fridge and transfer half of icing to another bowl. Add 4 drops of yellow food coloring to one bowl of icing. If needed, add more to create desired color.
To build cupcake sliders, remove cupcake from liner (if necessary) and slice in half. Place a smashed brownie on top of 'bottom bun' and layer with yellow icing, green coconut, sliced strawberries, white icing and top with other half of cupcake.
Chef's Note: Customize 'burgers' by adding double brownie 'patties', cookies, or other favorite toppings.


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