Bite-Size Brownie Cups with Raspberry Mousse Recipe
Delight in these Bite-Size Brownie Cups filled with luscious raspberry mousse, perfectly balanced with a soft chocolate brownie base and a sweet fruit topping. Ideal for parties or a special treat, each mini cup combines rich chocolate flavor with a refreshing raspberry mousse, finished with a drizzle of raspberry syrup or melted chocolate for an elegant touch.
- 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
- Diet: Vegetarian
Ingredients
Scale
Brownie Cups
- 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
Garnish
- 1/4 cup raspberry or chocolate topping (raspberry syrup, jam, or melted chocolate), optional
Raspberry Mousse
- Raspberry mousse (quantity enough to fill mini brownie cups)
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the brownie cups.
- Mix wet ingredients: In a large bowl, combine the melted butter, cocoa powder, and sugar. Stir in vanilla extract and eggs until smooth.
- Add dry ingredients: Gently mix in the flour, salt, and baking powder. Stir just until all ingredients are incorporated to avoid overmixing and tough brownies.
- Fill muffin tin: Lightly grease and flour a mini muffin tin. Using a size 70 scoop or measuring spoon, place about 1 tablespoon of brownie batter into each cup.
- Bake brownies: Bake in the preheated oven for 14-16 minutes or until a toothpick inserted comes out clean.
- Create brownie cups: Allow brownies to cool for 5 minutes, then carefully press the center of each brownie with a small rolling pin, round tablespoon, or similar tool to form a cup shape. Remove the brownie cups from the pan and let cool completely.
- Prepare mousse piping bag: Fill a ziplock bag fitted with a piping tip, or cut a 1/4 inch hole at the corner, with the raspberry mousse.
- Fill brownie cups: Pipe the raspberry mousse carefully into each brownie cup until filled.
- Garnish: Drizzle each filled brownie cup with raspberry syrup, jam, or melted chocolate topping as desired.
- Chill or serve: Refrigerate the brownie cups for 4-6 hours to allow the mousse to set or serve immediately for a softer mousse texture.
Notes
- Do not overmix the brownie batter once flour is added to maintain a tender crumb.
- Using a small rolling pin or similar tool to create the cup shape prevents cracking the brownies.
- If raspberry mousse is not homemade, use a high-quality store-bought mousse or whipped raspberry cream.
- Chilling the filled brownie cups helps the mousse set, but you can also serve immediately for a softer texture.
- Ensure the mini muffin tin is greased and floured well to easily remove the brownie cups.
Keywords: brownie cups, raspberry mousse, mini desserts, chocolate brownies, party desserts, bite-size treats
