Raspberry Mousse Brownie Cup
Decadent mini brownie cups with a fudgy center and a light-as-air raspberry mousse filling. These bite-sized treats are the ultimate crowd-pleaser for parties, holidays, or Valentine’s Day.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 40 minutes
- Yield: 30 mini cups
- Cuisine: American
Ingredients
Butter (melted) – 3/4 cup
Unsweetened Cocoa Powder – 1/2 cup
Granulated Sugar – 1 1/2 cups
Vanilla Extract – 2 tsp
Large Eggs – 3
Salt – 1/2 tsp
Baking Powder – 1/2 tsp
All-purpose Flour – 1 1/4 cups
Easy Raspberry Mousse – 1/2 batch
Raspberry topping or melted chocolate – 1/4 cup
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour a mini muffin tin.
In a large bowl, whisk together the melted butter, cocoa powder, and sugar until smooth.
Add the vanilla extract and eggs, mixing until well combined.
Gently fold in the flour, salt, and baking powder. Mix only until no white streaks remain—do not overmix.
Scoop approximately 1 tablespoon of batter into each mini muffin cup.
Bake for 14-16 minutes or until a toothpick inserted into the edge comes out clean.
Let the brownies cool for exactly 5 minutes. Use a small rolling pin or a rounded tablespoon to press a “well” into the center of each brownie.
Carefully remove the brownie cups from the pan and let them cool completely on a wire rack.
Fit a ziplock bag or piping bag with a 1/4 inch hole and fill with the prepared raspberry mousse.
Pipe the mousse into the cooled brownie cups and drizzle with raspberry syrup or melted chocolate.
Chill for 4-6 hours to allow the mousse to set before serving.
Notes
• Use a room-temperature egg to ensure a smooth batter.
• For the “well,” ensure you press down while the brownies are still warm and soft.
• These are best enjoyed within 48 hours of assembly.
• You can make the brownie cups 2 days in advance and store in an airtight container.
Find it online: https://pinchofwarmthbakes.com/raspberry-mousse-brownie-cups/