Mini Chocolate Raspberry Cakes Recipes

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MINI CHOCOLATE RASPBERRY CAKES



Mini Chocolate Raspberry Cakes image

Instead of making individual hot fudge sundaes for guests, make these cute little cakes! Raspberry and chocolate always pair well. I like to stir 1/2 cup raspberries directly into the sauce, but you can also use them as a garnish.-Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 servings.

Number Of Ingredients 19

2 eggs
1 cup sugar
1/2 cup water
1/2 cup canola oil
1/2 teaspoon raspberry extract
1/4 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking soda
1/4 teaspoon salt
RASPBERRY SAUCE:
1/4 cup sugar
1 tablespoon cornstarch
2 cups fresh raspberries
1/4 cup water
TOPPING:
1 cup vanilla ice cream
1 cup hot fudge ice cream topping, warmed
Chopped pecans and additional fresh raspberries, optional

Steps:

  • In a bowl, beat the egg, sugar, water, oil and extracts until well blended. In another bowl, combine the flour, cocoa, baking soda and salt. Gradually beat into sugar mixture until blended., Pour into four 4-in. fluted tube pans or 6-oz. ramekins coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack to cool completely., For raspberry sauce, in a saucepan, combine sugar and cornstarch. Stir in raspberries and water; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool slightly. Press through a sieve; discard seeds., Scoop ice cream into cake centers. Drizzle with ice cream topping and raspberry sauce; sprinkle with pecans and additional raspberries if desired.

Nutrition Facts : Calories 1044 calories, Fat 41g fat (6g saturated fat), Cholesterol 120mg cholesterol, Sodium 782mg sodium, Carbohydrate 159g carbohydrate (101g sugars, Fiber 10g fiber), Protein 14g protein.

MINI RASPBERRY-FILLED CHOCOLATE CUPCAKES



Mini Raspberry-Filled Chocolate Cupcakes image

Treat your guests to these delicious cupcakes layered with frosting and topped with raspberry - perfect dessert for a crowd.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 60

Number Of Ingredients 6

1 box devil's food cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box
2/3 cup seedless raspberry jam
1 cup fresh or frozen (thawed) raspberries
1 container (12 oz) fluffy white whipped ready-to-spread frosting
60 fresh raspberries (from three 6-oz containers)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 60 mini muffin cups.
  • Make cake mix as directed on box, using water, oil and eggs. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
  • Bake 10 to 15 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes.
  • By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in mini cake to make opening large enough).
  • Spoon jam into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  • In blender, place 1 cup raspberries. Cover; pulse 20 seconds or until pureed. Press puree through small strainer to remove seeds. Pour 1/4 cup raspberry puree into medium bowl; stir in frosting until well mixed. Frost cupcakes. Garnish each with 1 raspberry.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Mini Cupcake, Sodium 85 mg, Sugar 9 g, TransFat 0 g

MINI WHITE CHOCOLATE-RASPBERRY CHEESECAKES



Mini White Chocolate-Raspberry Cheesecakes image

Celebrate the holidays this year with Mini White Chocolate-Raspberry Cheesecakes. Fresh raspberries add bright and festive color to these Mini White Chocolate-Raspberry Cheesecakes which are both pretty and delicious.

Provided by My Food and Family

Categories     Festive 2018

Time 3h40m

Yield 12 servings

Number Of Ingredients 8

14 vanilla creme-filled chocolate sandwich cookies, finely crushed
3 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1/2 cup plus 2 Tbsp. sugar, divided
2 oz. BAKER'S White Chocolate, melted
2 eggs
1 cup fresh raspberries, divided

Steps:

  • Heat oven to 325°F.
  • Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup.
  • Beat cream cheese, vanilla and 1/2 cup sugar in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
  • Reserve 12 raspberries for garnish. Process remaining raspberries with remaining sugar in food processor or blender until smooth. Pour through fine-mesh strainer into bowl. Discard strained solids.
  • Pour strained raspberry sauce into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe 3 small dots raspberry sauce onto batter in each muffin cup. Use toothpick to swirl raspberry sauce into heart-shaped designs as shown in photo.
  • Bake 18 to 20 min. or until centers of cheesecakes are almost set. Cool cheesecakes completely. Refrigerate 2 hours.
  • Cut reserved raspberries in half; place, cut sides down, on tops of cheesecakes.

Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

MINI CHOCOLATE-RASPBERRY TRUFFLE CHEESECAKES



Mini Chocolate-Raspberry Truffle Cheesecakes image

These mini cheesecakes are very smooth and perfect with whipped cream topped with raspberries!

Provided by cindy tee

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 11h5m

Yield 24

Number Of Ingredients 11

1 ½ cups finely crushed graham crackers
¼ cup white sugar
6 tablespoons butter, melted
1 teaspoon ground cinnamon
1 cup heavy whipping cream
1 (12 ounce) bag dark chocolate chips
1 cup raspberry preserves
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 eggs
½ cup sour cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix graham cracker crumbs, sugar, butter, and cinnamon together in a bowl until well blended. Press mixture evenly into the cups of a mini muffin tin.
  • Bake in the preheated oven until golden, about 7 minutes. Remove from oven; allow to cool, about 5 minutes.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Heat cream in the top of a double boiler over low heat until it begins to bubble. Remove from heat. Add chocolate chips; stir until fully melted. Mix in raspberry preserves; stir until dissolved. Allow mixture to cool, 8 to 10 minutes.
  • Combine cream cheese and sugar in a bowl; beat until smooth. Blend in eggs 1 at a time using a wooden spoon. Fold in sour cream. Add chocolate-raspberry mixture; mix batter well.
  • Pour batter into crust-lined muffin tin, filling cups to the brim. Place tin into a large baking pan; pour in enough boiling water to come halfway up the outside of the muffin cups.
  • Bake in the preheated oven until set, about 20 minutes.
  • Turn oven off; open oven door halfway and leave cheesecakes, still in the tin, inside to cool for 1 hour. Remove from oven; cool completely, about 1 hour more. Refrigerate until completely chilled, 8 hours to overnight.

Nutrition Facts : Calories 290 calories, Carbohydrate 29.4 g, Cholesterol 59.4 mg, Fat 19.2 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 11.5 g, Sodium 121.2 mg, Sugar 24.1 g

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