Bite-Size Brownie Cups with Raspberry Mousse Recipe

Introduction

These bite-size brownie cups filled with raspberry mousse are a delightful treat combining rich chocolate with a fresh, fruity filling. Perfect for parties or an elegant dessert, they’re as fun to make as they are to eat.

Ingredients

• 3/4 cup butter, melted
• 1/2 cup cocoa powder
• 1 1/2 cups sugar
• 2 tsp vanilla extract
• 3 eggs
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 1/4 cups flour
• 1/4 cup raspberry or chocolate topping (optional, for garnish: raspberry syrup, jam, or melted chocolate)
• Raspberry mousse (for filling)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a bowl, mix the melted butter, cocoa powder, and sugar together until combined. Add the vanilla extract and eggs, then mix well.
3. Step 3: Add the flour, salt, and baking powder. Stir gently just until the ingredients are incorporated; avoid overmixing to keep the brownies tender.
4. Step 4: Lightly grease and flour a mini muffin tin. Using a 1-tablespoon scoop (size 70), fill each cup with batter.
5. Step 5: Bake for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the brownies cool for 5 minutes. Then, using a small rolling pin, the back of a tablespoon, or a similar item, gently press the center of each brownie to create a cup shape. Carefully remove the brownie cups from the pan.
7. Step 7: Fill a ziplock bag with raspberry mousse and fit it with a piping tip, or cut a 1/4-inch hole in the corner of the bag.
8. Step 8: Pipe raspberry mousse into each brownie cup.
9. Step 9: Drizzle the tops with raspberry syrup, jam, or melted chocolate for an extra touch of flavor and decoration.
10. Step 10: Chill the filled brownie cups in the refrigerator for 4 to 6 hours to allow the mousse to set, or serve immediately if preferred.

Tips & Variations

• Use fresh raspberries blended into your mousse for a more natural flavor.
• Swap the raspberry mousse with whipped cream or mascarpone filling for a different taste.
• Ensure not to overbake the brownies to keep them moist and easy to shape into cups.
• To speed up mousse setting, refrigerate overnight.

Storage

Store the assembled brownie cups covered in the refrigerator for up to 2 days. For best texture, fill them just before serving if you plan to keep them longer. Reheat is not recommended because it will affect the mousse; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought brownie mix instead of making the batter from scratch?

Yes, you can use store-bought brownie mix to save time. Prepare the batter according to the package instructions, then bake and shape as directed.

What if I don’t have a rolling pin to shape the cups?

The back of a rounded tablespoon or a similar small, smooth object works well to gently press the center of the brownies, creating the cup shape.

Bite-Size Brownie Cups with Raspberry Mousse Recipe

Print Recipe

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4.6 from 111 reviews

These Bite-Size Brownie Cups with Raspberry Mousse are decadent mini desserts featuring rich, fudgy brownie cups filled with light and airy raspberry mousse. Perfectly portioned for parties or an elegant treat, these brownie cups are garnished with raspberry syrup or melted chocolate and chilled to set the smooth mousse filling.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Total Time: 4 hours 31 minutes
• Yield: 24 mini brownie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Cups

• 3/4 cup butter, melted
• 1/2 cup cocoa powder
• 1 1/2 cups sugar
• 2 tsp vanilla extract
• 3 eggs
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 1/4 cups all-purpose flour

Garnish and Filling

• 1/4 cup raspberry or chocolate topping (raspberry syrup, jam, or melted chocolate), for garnish (optional)
• Raspberry mousse (amount as desired for filling; recipe not provided)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brownie cups.
2. Mix Wet Ingredients: Combine melted butter, cocoa powder, and sugar in a mixing bowl. Add vanilla extract and eggs, then mix thoroughly until smooth.
3. Add Dry Ingredients: Gently fold in the flour, salt, and baking powder. Mix only until just incorporated to avoid overworking the batter.
4. Fill Mini Cups: Lightly grease and flour a mini cup tin. Using a size 70 scoop or a tablespoon, drop about 1 tablespoon of batter into each cup, filling them evenly.
5. Bake Brownie Cups: Place in the preheated oven and bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
6. Create Cups Shape: Allow brownies to cool for 5 minutes, then gently press the center of each brownie with a small rolling pin, a round tablespoon, or a similar tool to form a cup shape. Remove brownie cups carefully from the pan.
7. Prepare Mousse Piping Bag: Fill a ziplock bag fitted with a piping tip or cut a corner to create a 1/4 inch hole with raspberry mousse for filling.
8. Pipe Mousse: Once the brownie cups have cooled completely, pipe the raspberry mousse into each cup.
9. Garnish: Drizzle the filled brownie cups with raspberry syrup, jam, or melted chocolate as desired for an extra burst of flavor and decoration.
10. Chill and Serve: Chill the brownie cups in the refrigerator for 4-6 hours to allow the mousse to set or serve immediately if preferred.

Notes

• Do not overmix the batter once the flour is added to keep brownies tender.
• Use small scoops to ensure uniform mini brownie cups for consistent baking.
• Make sure the brownie cups are fully cooled before filling to prevent the mousse from melting.
• Chilling helps the mousse set properly for a cleaner presentation and better texture.
• Raspberry mousse recipe is not included; use your favorite homemade or store-bought raspberry mousse.
• Optional garnish enhances flavor and visual appeal but can be omitted if desired.

Keywords: brownie cups, raspberry mousse, mini desserts, bite-size brownies, chocolate dessert