Description
Mini Chocolate & Raspberry Cakes are rich and moist chocolate cakes topped with fresh raspberries, making for a decadent and visually appealing treat.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 cup milk
- 1/4 cup heavy cream
- 1/4 cup mini chocolate chips
- 1/4 cup fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a mini muffin tin.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, cream together the butter and granulated sugar until smooth and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until fully combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until smooth.
- Fold in the mini chocolate chips, then spoon the batter into the mini muffin tin, filling each cup about two-thirds full.
- Place a raspberry on top of each cake.
- Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- Use fresh raspberries for a burst of flavor, but frozen raspberries can work as well.
- For an extra touch, drizzle melted chocolate over the cakes before serving.
- Make sure not to overbake the cakes to keep them moist.
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 14g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Chocolate, Raspberry, Mini Cake, Dessert, Baking