Name: Bite-Size Brownie Cups with Raspberry Mousse Recipe
Prep time: 15 min
Cook time: 16 min
Total time: 4 h 31 min
Cuisine: American
Ingredients: 3/4 cup butter, melted; 1/2 cup cocoa powder; 1 1/2 cups sugar; 2 tsp vanilla extract; 3 large eggs; 1/2 tsp salt; 1/2 tsp baking powder; 1 1/4 cups all-purpose flour; 1/4 cup raspberry or chocolate topping (raspberry syrup, jam, or melted chocolate), optional; Raspberry mousse (quantity enough to fill mini brownie cups)

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Introduction

These Bite-Size Brownie Cups with Raspberry Mousse are the perfect combination of rich chocolate and light, fruity cream. They make an elegant yet easy-to-eat dessert that’s great for parties or special occasions.

The image shows a white cake stand holding several mini chocolate brownie cups, each with a thick, dark brown base that looks moist and dense. On top of the brownies is a swirl of smooth, light pink raspberry mousse with a creamy texture. Some of the mousse has a drizzle of slightly darker pink sauce that adds a shiny detail. One brownie cup at the front has a bite taken from it, revealing the soft, crumbly inside texture underneath the mousse. The background features a white marbled texture with red heart-shaped decorations softly blurred behind the stand, giving a festive and warm feeling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a bowl, mix the melted butter, cocoa powder, and sugar until combined. Then add vanilla and eggs, mixing well.
Step 3: Add the flour, salt, and baking powder. Stir gently only until incorporated to avoid overmixing.
Step 4: Lightly grease and flour a mini muffin tin. Using a size 70 scoop or a tablespoon, drop about 1 tablespoon of batter into each cup.
Step 5: Bake the brownies for 14-16 minutes, or until a toothpick inserted comes out clean.
Step 6: Let the brownies cool for 5 minutes, then gently press the center of each brownie with a small rolling pin or round spoon handle to create a cup shape. Remove the brownie cups from the pan carefully.
Step 7: Fill a ziplock bag fitted with a piping tip or snip a 1/4 inch hole in the corner. Fill the bag with raspberry mousse.
Step 8: Once the brownie cups are completely cool, pipe the mousse into each cup.
Step 9: Drizzle with raspberry syrup, jam, or melted chocolate for garnish if desired.
Step 10: Chill the filled brownie cups for 4-6 hours to set the mousse, or serve immediately if preferred.

Tips & Variations

Use fresh raspberries or raspberry preserves to make your own mousse for an extra fresh taste.
For a different flavor twist, try using chocolate ganache or whipped cream instead of raspberry mousse.
Make sure not to overmix the batter to keep the brownies tender and fudgy.
Grease and flour the mini muffin tin thoroughly to help the brownie cups release easily.

Storage

Store the unfilled brownie cups in an airtight container at room temperature for up to 3 days. Once filled with mousse, keep them refrigerated and consume within 2 days. To enjoy, bring to room temperature for 10-15 minutes or serve chilled. Avoid freezing as the mousse texture may change.

How to Serve

A top view of a white scalloped plate filled with dark chocolate cupcakes, each topped with swirled pink and white frosting balls. The cupcakes are arranged neatly on the plate, showing a dense, moist dark brown base with a smooth, rounded frosting layer that has a marbled look of pink and white. Around the plate, there are scattered small red glitter hearts and red shiny tinsel decorations. A red plate of similar cupcakes is partly visible in the top left corner on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought raspberry mousse?

Yes, store-bought raspberry mousse or even whipped raspberry cream can be used to save time. Just make sure it’s thick enough to hold its shape when piped.

What can I use if I don’t have a mini muffin tin?

If you don’t have a mini muffin tin, try using a regular muffin tin and adjust baking time accordingly, or use silicone mini cupcake molds which can help in forming the brownie cups.