Raspberry Chocolate Mousse Brownie Cups

A simple, yet decadent dessert that will have your guest's mouths watering. These Raspberry Chocolate Mousse Brownie Cups are a simple and delicious dessert, perfect for any occasion. The cream cheese chocolate layer gives the brownie a whole new taste and texture your tastebuds will love.

Don’t let the name intimidate you. This recipe is so simple, fail proof and delicious. They are by far my new favorite dessert and I may have made them twice this week.

They are rich, delicious, chocolatey and the perfect Valentine’s Day dessert. Or any time of the year dessert. If you know a chocolate lover, you need to bring these to them ASAP.

how to make raspberry chocolate mousse brownie cups

Step 1: Mix brownies according to package directions. I used a Betty Crocker brownie mix, but any will do.

Step 2: Spray muffin pan with non-stick cooking spray. I use an olive oil cooking spray, but a butter spray would work just as well.

Step 3: Place about 1/3 cup of brownie mixture into a muffin pan.

Step 4: Bake for about 25 minutes, or until the middle isn’t doughy. Watch them carefully to ensure they don’t burn.

If you can’t tell if the middle is done or not, you can do the toothpick test. Stick a toothpick in the middle of the brownie cup.

Pull the toothpick out carefully. If there is no batter on the toothpick, the brownies are done cooking. If the toothpick comes out brown with batter on it, let them cook for another 2 minutes and check again.

Step 5: Let the brownies cool completely before taking them out of the muffin tin.

Step 6: Once cooled, scoop out the centers (not too deep, you don’t want any holes in the bottom). I scooped my middles out with a melon baller but you could easily use a spoon or knife to do this.

Step 7: In a bowl cream together the cream cheese and sugar until smooth and soft.

Step 8: Fold in the whipped cream, then chocolate pudding until fully combined.

Step 9: Refrigerate for 30 minutes.

Step 10: Pipe on the chocolate mixture, being sure to fill in the whole. I piped mine using a zip lock bag, cutting the corner, and squeezing out the mousse mixture, onto the brownie cup.

Step 11. Top with a raspberry and garnish with a sprinkle of powdered sugar.

Step 12. Refrigerate until ready to serve so they can continue to set up. Then indulge and enjoy!

Could I make a Homemade brownie instead of boxed?

You could always do this recipe with a homemade brownie base. If you are looking for a good recipe, our favorite is our grandma’s Fudgy Brownie recipe. Click here, to check it out.

watch how to make our favorite, Mom’s Marshmallow Chocolate brownies

Growing up, our mom would always make these brownies, but they were always for neighbors or people going through hard times. We all loved them, so we decided to share the recipe with you and put it on our Youtube Channel.

Watch how to make them, here:

Every recipe on our Youtube Channel is tried and true, so you know even your picky eaters will like it. We take you through each recipe and show you exactly how to make it, step by step. Watch how to make all of our favorite recipes, here.

looking for more brownie recipes?

Fudgy Brownies Recipe
Mom’s Favorite Chocolate Marshmallow Brownies
Lunch Lady Brownies
Chocolate Thin Mint Brownies
Samoa Brownies

Serves: 12

Raspberry Chocolate Mousse Brownie Cups

15 minPrep Time

25 minCook Time

40 minTotal Time

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Ingredients

  • 1 (18.3 oz) box brownie mix
  • 1 (8 oz) package cream cheese (softened)
  • 3/4 cup sugar
  • 2 cups whipped cream
  • 2 cups chocolate pudding
  • about 12 Raspberries or choice of garnish
  • powdered sugar for garnish

Instructions

  1. Mix brownies according to package directions.
  2. Spray muffin pan with non-stick cooking spray.
  3. Place about 1/3 cup of brownie mixture into a muffin pan.
  4. Bake for about 25 minutes or until the middle isn't doughy. Watch them carefully to ensure they don't burn.
  5. Let the brownies cool completely before taking them out of the muffin tin.
  6. Once cool, scoop out the centers (not too deep, you don't want any holes in the bottom)
  7. In a bowl cream together the cream cheese and sugar until smooth and soft.
  8. Fold in the whipped cream, then chocolate pudding until fully combined.
  9. Refrigerate for 30 minutes.
  10. Pipe on the chocolate mixture, being sure to fill in the whole.
  11. Top with a raspberry and garnish with a sprinkle of powdered sugar.
  12. Refrigerate until ready to serve!
  13. Enjoy!
Recipe Type: Dessert
7.8.0.1
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https://www.sixsistersstuff.com/recipe/raspberry-chocolate-souffle-brownie-cups/

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3 Responses to “Raspberry Chocolate Mousse Brownie Cups”

    • These could totally be done in a mini muffin pan. You would need to watch them closely so they don't burn. The cooking time will definitely be less. Sorry I don't have an exact cooking time for you. They would be so cute in "mini" form. I hope it works out for you. Fingers crossed!!!

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