Almond Brownie Blossoms

Ingredients:

•	1 (19.5 oz.) package Pillsbury® Family Size Chocolate Fudge Brownie Mix
•	1/2 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*

Directions:

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.
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.