Chocolate Raspberry Cups
Chocolate Raspberry Cups
Ingredients
For the Shortbread Crust
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1 tablespoon ice water, as needed
For the Raspberry Filling
- 1 cup fresh or frozen raspberries, thawed if frozen
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For the Chocolate Topping
- 6 ounces dark chocolate, chopped, 60-70% cacao
- 1 teaspoon coconut oil, or unsalted butter
- 1/4 teaspoon flaky sea salt, optional, for garnish
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 12-cup mini muffin tin or mini tart molds.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt for the shortbread crust.
⏱️ 2 min
- 3
Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. If the dough is too dry, add 1 tablespoon of ice water, a teaspoon at a time, until it just comes together.
⏱️ 8 min
- 4
Divide the dough evenly among the prepared mini muffin cups (about 1 tablespoon per cup). Press the dough firmly into the bottom and up the sides of each cup to form a thin crust. Prick the bottom of each crust several times with a fork.
⏱️ 10 min
- 5
Bake for 15-18 minutes, or until the edges are lightly golden brown. Remove from the oven and let cool in the tin for 5 minutes before carefully transferring the crusts to a wire rack to cool completely. This is crucial before adding the filling.
⏱️ 20 min•🌡️ 350
- 6
While the crusts cool, prepare the raspberry filling. In a small saucepan, combine the raspberries, 1/4 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture starts to simmer, about 5-7 minutes.
⏱️ 7 min
- 7
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering raspberry mixture, stirring constantly. Continue to cook for 1-2 minutes, until the filling thickens. Remove from heat and let cool slightly.
⏱️ 3 min
- 8
Once the crusts are completely cool, spoon about 1 tablespoon of the raspberry filling into each shortbread cup, spreading it evenly.
⏱️ 5 min
- 9
Prepare the chocolate topping. In a heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl, heating in 30-second intervals), melt the chopped dark chocolate with the coconut oil (or unsalted butter), stirring until smooth and glossy.
⏱️ 5 min
- 10
Carefully pour the melted chocolate over the raspberry filling in each cup, ensuring the chocolate covers the filling and reaches the edges of the crust. If desired, sprinkle with flaky sea salt.
⏱️ 5 min
- 11
Transfer the chocolate raspberry cups to the refrigerator and chill for at least 1 hour, or until the chocolate is completely set. Once set, they can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Raspberry Cups
Ingredients
For the Shortbread Crust
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1 tablespoon ice water, as needed
For the Raspberry Filling
- 1 cup fresh or frozen raspberries, thawed if frozen
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For the Chocolate Topping
- 6 ounces dark chocolate, chopped, 60-70% cacao
- 1 teaspoon coconut oil, or unsalted butter
- 1/4 teaspoon flaky sea salt, optional, for garnish
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 12-cup mini muffin tin or mini tart molds.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt for the shortbread crust.
⏱️ 2 min - 3
Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. If the dough is too dry, add 1 tablespoon of ice water, a teaspoon at a time, until it just comes together.
⏱️ 8 min - 4
Divide the dough evenly among the prepared mini muffin cups (about 1 tablespoon per cup). Press the dough firmly into the bottom and up the sides of each cup to form a thin crust. Prick the bottom of each crust several times with a fork.
⏱️ 10 min - 5
Bake for 15-18 minutes, or until the edges are lightly golden brown. Remove from the oven and let cool in the tin for 5 minutes before carefully transferring the crusts to a wire rack to cool completely. This is crucial before adding the filling.
⏱️ 20 min•🌡️ 350 - 6
While the crusts cool, prepare the raspberry filling. In a small saucepan, combine the raspberries, 1/4 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture starts to simmer, about 5-7 minutes.
⏱️ 7 min - 7
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering raspberry mixture, stirring constantly. Continue to cook for 1-2 minutes, until the filling thickens. Remove from heat and let cool slightly.
⏱️ 3 min - 8
Once the crusts are completely cool, spoon about 1 tablespoon of the raspberry filling into each shortbread cup, spreading it evenly.
⏱️ 5 min - 9
Prepare the chocolate topping. In a heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl, heating in 30-second intervals), melt the chopped dark chocolate with the coconut oil (or unsalted butter), stirring until smooth and glossy.
⏱️ 5 min - 10
Carefully pour the melted chocolate over the raspberry filling in each cup, ensuring the chocolate covers the filling and reaches the edges of the crust. If desired, sprinkle with flaky sea salt.
⏱️ 5 min - 11
Transfer the chocolate raspberry cups to the refrigerator and chill for at least 1 hour, or until the chocolate is completely set. Once set, they can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
⏱️ 60 min