Bite-Size Brownie Cups with Raspberry Mousse
Yield:
48 brownie cups
Prep Time:
20 minutes
Cook Time:
20 minutes
Additional Time:
4 hours
Total Time:
4 hours 40 minutes
These bite-sized chocolate brownie cups are filled with smooth, delicious, easy raspberry mousse and topped with a sweet raspberry syrup. Perfect as a Valentine's Day dessert!
Ingredients
1/2 batch Easy Raspberry Mousse, see notes for recipe link
- 1/4 cup raspberry or chocolate topping, for garnish: raspberry syrup/jam or melted chocolate (optional)
Mini Brownie Cups
- 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
Instructions
Mini Brownie Cups
- Preheat oven to 350' F.
- Mix butter cocoa powder, and sugar together. Add vanilla and eggs. Mix.
- Add flour, salt, and baking powder. Only mix until incorporated. Don't overmix.
- Scoop (size 70 scoop) 1 tablespoon into each mini cup tin that has been lightly greased and floured.
- Bake brownies for 14-16 minutes or until toothpick comes out clean.
- Let cool 5 minutes then push small rolling pin, round tablespoon or other item to make the cup part in the center of the brownie. Remove brownie cups from pan before filling.
Raspberry Mousse Mini Brownie Cups
- Put raspberry mousse in ziplock bag fitted with piping tip or cut with 1/4 inch hole.
- Once mini brownie cups are cooled pipe mousse into cups.
- Drizzle with raspberry or chocolate topping.
- Chill for 4-6 hours to allow mousse to set or serve immediately.
Notes
- Homemade Raspberry Mousse Recipe--> https://kitchencents.com/easy-raspberry-mousse/
- Best if chilled for 4-6 hours.
- Best if enjoyed within 1-2 days of making but can last in fridge for up to 5 days.
Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 74Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 57mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 1g
Easy Raspberry Mousse
Yield:
3 1/2 cups
Prep Time:
10 minutes
Cook Time:
5 minutes
Additional Time:
1 hour
Total Time:
1 hour 15 minutes
This pretty pink Raspberry Mousse is filled with creamy, smooth raspberry flavors and only takes 4 ingredients. A perfect treat for Valentine's Day!
Ingredients
- 12 oz fresh or frozen raspberries
- 2/3 cup sugar
- 1/4 cup water
- 1 1/2 cups heavy whipping cream, make sure it's really cold
- 1 pk unflavored gelatin, (or 2 1/4 tsp) + 1/4 cup water to soften
Instructions
- Stir gelatin into 1/4 cup cold water to soften. Set aside.
- In a small saucepan, add raspberries, sugar and 1/4 cup water. Heat until berries soften and being to break down. Puree in blender.
- Remove seeds using a strainer if desired. Put back into saucepan. Add softened gelatin. Bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat. Cool to room temp (between 70-80 degrees F.).
- In a large bowl, whip cream to stiff peaks. This is the stage right before cream turns to butter. Be careful not to over whip.
- Once berry mixture is cooled adequately, carefully fold into cream. Pour into serving dishes or chill and pipe into serving dishes.
- Chill for 4-24 hours before serving.
Notes
This mousse is great on cupcakes. Chill mousse for a couple hours before piping onto cooled cupcakes.
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Nutrition Information:
Yield: 7 Serving Size: 1Amount Per Serving: Calories: 273Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 58mgSodium: 15mgCarbohydrates: 26gFiber: 3gSugar: 23gProtein: 2g
The link for the mousse doesn’t work. How do you make the mousse?
Hi Jackie. Thanks for letting me know the link wasn’t working. I have added a clickable link in the post. I also added a clickable link in the recipe card notes and the recipe card right under the Mini Brownie Cups recipe card. I hope this helps and am excited for you to try them. They are so delicious! Thanks again for letting me know.
so dry! a bit disappointed as they came more cakey than cookie-ish, but the mousse is super yum, made with strawberries instead.
Hi Kiara! I’m sorry to hear the brownie cups came out dry. I’ve made this recipe several times and have had a recipe tester do the same. We’ve had similar results, dense and chewy. One thing came to mind. It might be an oven issue. Ovens can vary an cause over/under baking or items to heat quicker than intended which can change the consistency. My mom has a double oven. Here bottom oven is accurate within about 5 degrees but her top is off by almost 30 degrees. The mousse is one of our favorites! Glad you like it too. Happy baking my friend!
Do these freeze
Hi Judy! Yes, you can freeze these. When ready to use just thaw at room temperature for a couple of hours.
These look like they would be perfect for my birthday next week! Yum, thanks for sharing!
What?! Your birthday?! These are perfect for a birthday. 🙂 Happy birthday next week and we’ll have to celebrate when you are down this way at the end of the month! 😉