Chocolate Raspberry Cups

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These Chocolate Raspberry Cups are a speedy, impressive treat that take about 30 minutes from start to finish. Minimal ingredients and no bake time make them perfect for busy evenings or last minute guests. Use dark chocolate for a richer finish or semi-sweet chips for an everyday sweet spot. If you love simple chocolate desserts, you might also enjoy this chocolate ricotta cake from the site.

Why This Recipe Works

This recipe keeps things fast by using melted chocolate and a mini muffin tin, so forming each cup is effortless. Fresh raspberries add brightness and a burst of juice that pairs perfectly with the chocolate. Using optional coconut oil and a touch of maple syrup creates a silkier, glossy finish that sets smoothly in the fridge. You do not need special equipment beyond a microwave or a double boiler and a small tin. The method is forgiving so you can multitask while the cups chill.

Flavor & Texture

Raspberries introduce a lively tart note that balances the chocolate sweetness and prevents the cups from tasting heavy. The chocolate base sets firm but still gives a satisfying snap when you bite in. If you add a pinch of sea salt on top, it amplifies the chocolate and rounds the flavor toward a gourmet finish. The contrast between cold set chocolate and the soft, juicy berry creates a neat bite-sized texture combination. These cups hit a simple but sophisticated flavor profile that feels indulgent without fuss.

Ingredients

1 cup dark chocolate or semi-sweet chocolate chips
1/2 tablespoon coconut oil (optional)
1 teaspoon maple syrup or honey (optional)
24 fresh raspberries (1–2 per cup)
Sea salt, for garnish (optional)

Step by Step Instructions

Line a mini muffin tin with paper or silicone liners.
Melt the chocolate in a heatproof bowl using a double boiler or microwave in 30-second intervals, stirring until smooth.
If using, stir in coconut oil and sweetener for added smoothness and flavor.
Spoon a small amount of melted chocolate into the bottom of each muffin liner to coat the base.
Place 1–2 fresh raspberries in the center of each cup.
Spoon more melted chocolate over the raspberries to fully cover them.
Tap the muffin tin gently on the counter to level the tops and remove air bubbles.
Sprinkle a pinch of sea salt on top if desired.
Chill in the refrigerator for about 30 minutes or until fully set.
Once set, remove from the tin and store in an airtight container.

Quick Tips & Shortcuts

Use high quality chips for the best melt and flavor, no tempering needed.
Microwave in short bursts to avoid scorching the chocolate.
If you need faster set time, place the tin in the freezer for 10 to 15 minutes instead of the fridge.
Swap raspberries for a single blueberry or a small piece of orange zest for a twist.
For easy gifting, line a small box with parchment and arrange the cups in a single layer, pressing a paper square between layers.
For more small batch cookie ideas try these chocolate sprinkles cookies if you want a matching snack.

Storage & Meal Prep

Store cups in an airtight container in the refrigerator for up to one week for best texture. If you prefer them firmer, keep them in the freezer and thaw a few minutes before serving. Make a double batch and freeze extras for a ready to grab dessert option that lasts longer. Label the container with the date to keep track when you batch prep.

Short Closing Note

Fast, elegant, and highly adaptable, these chocolate raspberry cups are a go to for instant dessert wins. They look homemade and hold up well for guests or a quiet treat at home.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.