Let me tell you about my latest obsession: mini chocolate raspberry cups. These little beauties are my go-to when I need something fancy but don’t want to turn on the oven, and trust me, they disappear faster than I can make them! The magic happens when rich dark chocolate meets sweet raspberry jam in perfect bite-sized portions. I first stumbled upon this idea during a last-minute dessert emergency (we’ve all been there), and now they’re my secret weapon for impressing guests. What I love most is how something so elegant can be so simple, just five ingredients and about 30 minutes of mostly hands-off time. The best part? That moment when you bite into the crisp chocolate shell and get that burst of fruity sweetness. Pure heaven!
Why You’ll Love These Mini Chocolate Raspberry Cups
Let me count the ways these little gems will steal your heart:
- They’re ridiculously quick, ready in under 30 minutes with just 15 minutes of actual work
- No oven required means no sweating over a hot stove (perfect for summer!)
- Looks fancy enough to impress guests but simple enough for a weeknight treat
- The perfect bite-sized portion means you can indulge without guilt
- Endless customization options, swap fillings, toppings, or chocolate types
- Portable and mess-free, making them ideal for parties and potlucks
Honestly, the hardest part is not eating them all before your guests arrive!
PrintIrresistible Mini Chocolate Raspberry Cups in 30 Minutes
Mini chocolate raspberry cups are a simple, elegant dessert. Rich dark chocolate holds a sweet raspberry filling for a perfect bite-sized treat.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 12 mini cups 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup dark chocolate chips
- 1 tbsp coconut oil
- 1/2 cup raspberry jam
- 12 fresh raspberries
- 1 tsp vanilla extract
Instructions
- Melt chocolate chips and coconut oil together in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Spoon melted chocolate into mini muffin cups, coating the bottom and sides evenly.
- Chill in the refrigerator for 10 minutes to set.
- Fill each cup with a small spoonful of raspberry jam.
- Top with a fresh raspberry and a drizzle of remaining chocolate.
- Chill for another 15 minutes before serving.
Notes
- Use high-quality dark chocolate for the best flavor.
- If raspberry jam is too thick, warm it slightly for easier filling.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 mini cup
- Calories: 85
- Sugar: 8g
- Sodium: 2mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Ingredients for Mini Chocolate Raspberry Cups
Here’s what you’ll need to create these irresistible bites, and yes, every ingredient matters! I’ve learned through trial and error that quality makes all the difference here. If you are looking for more ideas on simple desserts, check out easy Valentine’s Day desserts.
- 1 cup dark chocolate chips: Go for at least 60% cacao for that perfect balance of rich and sweet
- 1 tbsp coconut oil: This magic ingredient makes the chocolate perfectly smooth and glossy
- 1/2 cup raspberry jam: Seedless works best, but I sometimes love the texture of seeded
- 12 fresh raspberries: Look for plump, bright red ones, they’re the crown jewels!
- 1 tsp vanilla extract: Just a splash to round out all the flavors
That’s it! Five simple ingredients that transform into something extraordinary. I always keep these basics stocked for last-minute dessert emergencies. For more inspiration on sweet treats, visit Family Tastes.
Equipment You’ll Need
Don’t worry, you don’t need any fancy gadgets for these mini chocolate cups! Here’s what I reach for every time:
- Mini muffin tin: The perfect size for adorable, bite-sized treats
- Microwave-safe bowl: Glass works best for melting chocolate evenly
- Measuring spoons: For those precise amounts that make all the difference
- Spoon or small cookie scoop: To portion the chocolate and filling
- Paper liners (optional): I sometimes skip them for a more elegant look
That’s it! Just five simple tools you probably already have in your kitchen. Easy peasy!
How to Make Mini Chocolate Raspberry Cups
Okay, let’s get to the fun part! Making these mini chocolate raspberry cups is so simple you’ll wonder why you haven’t been making them every week. I’ve broken it down into easy steps that even my 10-year-old niece can follow (and she does, often!).
Melting the Chocolate
First things first, that chocolate needs to melt just right. Here’s my foolproof method: Combine your dark chocolate chips and coconut oil in a microwave-safe bowl. The coconut oil isn’t just for health benefits, it gives the chocolate that gorgeous shine and perfect snap when set. Microwave in 30-second bursts, stirring well after each one. Trust me, don’t skip the stirring! This prevents those dreaded chocolate burns. When it’s almost melted but still has a few lumps, stop, the residual heat will finish the job as you stir. Overheating is the enemy here!
Assembling the Cups
Now for the assembly line! Spoon about 1 teaspoon of melted chocolate into each mini muffin cup, using the back of the spoon to coat the sides. Pop them in the fridge for 10 minutes, this first chill is crucial for creating that perfect chocolate shell. When they’re set, add about 1/2 teaspoon of raspberry jam to each cup (warm it slightly if it’s too thick to spread). Top with a fresh raspberry, then drizzle with the remaining chocolate. Another quick 15-minute chill, and voila! You’ve got elegant little treats that look like they came from a fancy bakery. If you enjoy raspberry fillings, you might also like our raspberry thumbprint cookies recipe.
Pro tip: Work quickly when the chocolate is out of the fridge, room temperature makes it start to soften. If your kitchen is warm, you might need to chill between steps. And don’t worry if your first few aren’t perfect, mine never are! They’ll still taste amazing.
How to Make Mini Chocolate Raspberry Cups
Okay, let’s get to the fun part! Making these little cups is so easy you’ll wonder why you didn’t try them sooner. I’ve broken it down into simple steps that even my 12-year-old niece can follow (and she does, often!).
Melting the Chocolate
The secret to perfect chocolate cups starts with melting the chocolate just right. Here’s how I do it every single time:
- Combine the chocolate chips and coconut oil in your microwave-safe bowl. That little bit of coconut oil? It’s magic, makes the chocolate silky smooth and helps it set with a beautiful shine.
- Microwave in 30-second bursts, stirring well after each one. This is crucial! Chocolate can burn easily if you’re not careful. I set a timer because I’ve definitely forgotten and ended up with chocolate cement before.
- Stop when there are just a few unmelted chips left, the residual heat will finish the job as you stir. The chocolate should be smooth and glossy, like melted ice cream.
Pro tip: If your chocolate does seize up (it happens to the best of us), add another teaspoon of coconut oil and stir like crazy. Usually saves it!
Assembling the Cups
Now for the fun part, building those perfect little cups!
- Spoon about 1 teaspoon of melted chocolate into each mini muffin cup. Use the back of your spoon to push the chocolate up the sides, you’re making little chocolate bowls!
- Pop the tray in the fridge for 10 minutes. I know, waiting is hard, but this sets the chocolate so it holds its shape.
- Add about 1/2 teaspoon of raspberry jam to each cup. Don’t overfill, you want room for that fresh raspberry on top!
- Gently press one fresh raspberry into each cup. They look so pretty peeking out!
- Drizzle the remaining chocolate over the tops. This makes them look professional and ties all the flavors together.
- Chill for another 15 minutes until fully set. Then pop them out and watch them disappear!
See? Told you it was easy! The hardest part is not eating them all while you’re assembling.
Tips for Perfect Mini Chocolate Raspberry Cups
After making these dozens of times (okay, maybe hundreds), I’ve picked up some tricks that make all the difference:
- Splurge on good chocolate, it’s the star of the show! Cheap chocolate won’t set as nicely or taste as rich.
- If your jam is too thick, microwave it for 5-10 seconds to make it easier to spoon into the cups.
- Work quickly once the chocolate is melted, it starts to thicken as it cools.
- Pat raspberries dry before adding them to prevent watery chocolate.
- For extra shine, let the finished cups come to room temperature before serving.
Remember, even the “mess ups” taste amazing, so don’t stress! For more no-bake chocolate treats, check out this no-bake chocolate strawberry cheesecake.
Fancy Some Variety? Try These Delicious Twists!
Once you’ve mastered the basics, the flavor combinations are endless! Here are my favorite ways to mix things up:
- White chocolate shells with lemon curd filling, so bright and tangy!
- Milk chocolate cups filled with Nutella and banana slices, kid-approved!
- Dark chocolate with orange marmalade, like those fancy chocolate oranges
- Peanut butter cups by swapping jam for peanut butter and topping with mini Reese’s pieces
- Strawberry version using strawberry jam and fresh berries, perfect for Valentine’s Day. These are similar to the mini strawberry chocolate cups I also love.
The best part? You can customize these based on whatever you have in your pantry. Happy experimenting!
Serving and Storing Mini Chocolate Raspberry Cups
These little beauties are almost too pretty to eat, almost! For serving, I love arranging them on a white platter with fresh mint leaves scattered around. The green makes those ruby red raspberries pop. If you’re feeling extra fancy, dust them with powdered sugar right before serving, it’s like edible snow!
Storage is a breeze, just pop them in an airtight container in the fridge. They’ll keep beautifully for up to 5 days (if they last that long!). The chocolate might sweat a bit if left out too long, so I recommend keeping them chilled until right before serving. Pro tip: Layer them between parchment paper in your container to prevent sticking. Now, who’s ready for a chocolatey raspberry bite? If you are looking for more no-bake options, consider the no-bake strawberry cheesecake cups.
Nutritional Information for Mini Chocolate Raspberry Cups
Let’s be real, we’re not eating chocolate cups for their health benefits! But for those curious, here’s the scoop on what’s in each delicious bite (values are estimates per mini cup):
- Calories: 85
- Sugar: 8g
- Fat: 5g
- Carbs: 10g
- Fiber: 1g
Remember, these numbers can vary based on your exact ingredients, especially the chocolate and jam you choose. But hey, dark chocolate has antioxidants, and raspberries have vitamin C, so that counts for something, right?
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
Absolutely! While I love the rich contrast dark chocolate provides with the sweet raspberry, milk chocolate works beautifully too. Just know it’ll be sweeter overall. White chocolate is another fun option, especially with lemon curd filling!
How long do these chocolate raspberry cups last?
In an airtight container in the fridge, they’ll stay perfect for about 5 days. The chocolate might develop a slight bloom if kept longer, but they’ll still taste amazing. Pro tip: Freeze them for up to a month, just thaw at room temperature for 10 minutes before serving.
Can I make these without coconut oil?
You can, but the coconut oil helps the chocolate set with that perfect snap and glossy finish. If you must skip it, try adding a teaspoon of vegetable shortening instead. Butter works in a pinch but may make the chocolate seize.
What if I don’t have mini muffin tins?
No worries! Use regular muffin tins for larger cups (just double the filling amounts), or get creative with silicone molds. I’ve even made them in mini cupcake liners set on a baking sheet, they’ll be slightly less structured but just as delicious! For other small dessert ideas, check out mini cheesecake dessert shooters.