Mini Brownie Cups with Raspberry Mousse
Indulge in these exquisite Mini Brownie Cups filled with luscious raspberry mousse. These bite-sized delights feature a rich, fudgy brownie base topped with airy, fruity mousse, creating a perfect contrast of textures and flavors. Ideal for parties or as a special treat at home, these mini desserts are sure to impress your guests and satisfy your sweet cravings. With simple steps, you can whip up this elegant dessert that is as fun to make as it is to eat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 mini brownie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 cup fresh raspberries (for mousse)
- 1 cup heavy cream (for mousse)
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
- In a mixing bowl, combine melted butter, sugar, cocoa powder, and eggs. Whisk until smooth. Gradually add flour and mix just until combined.
- Fill muffin cups two-thirds full with brownie batter and bake for 18-20 minutes or until a toothpick comes out clean.
- While brownies cool, blend raspberries until smooth. In another bowl, whip heavy cream until soft peaks form. Gently fold raspberry puree into whipped cream.
- Once brownies are completely cooled, remove from the tin and top each with raspberry mousse.
- Chill in the refrigerator for at least one hour before serving.
Nutrition
- Serving Size: 1 brownie cup (60g)
- Calories: 245
- Sugar: 21g
- Sodium: 115mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 33mg