These Dark Chocolate Raspberry Mini Cakes are filled with a delicious and smooth raspberry cream cheese filling. Perfect for Valentine’s Day and beyond!
Yesterday was a dessert making type of day. We finally got a bit of snow, but sadly it wasn’t enough to go sledding. Since we were stuck in the house, I got the urge to bake.
I recently bought a heart-shaped mini cakes silicone pan at Aldi for a few bucks. I don’t know what took me so long to discover silicone pans, but I’m obsessed.
The mini cakes pop out so effortlessly that it’s hard to mess them up.
Of course, the little one decided to help me out in the kitchen. I swear this girl is going to own a bakery one day, she loves this stuff.
Since Valentine’s Day is just a few days away, I thought it would be fitting to make something with chocolate. I’m also on a raspberry kick, so that also made its way into today’s recipe.
If you like the dark chocolate and raspberry flavor combination, you have to make these pronto. Trust me.
My husband isn’t a chocoholic like myself, so I left him a few “naked” cakes.
Aren’t they pretty?! You could also individually wrap them to give out to loved ones and friends.
I, however, decided to keep these babies safe at home. 😉
What are some of your favorite Valentine’s Day treats? Feel free to comment and share below!
Dark Chocolate Raspberry Mini Cakes
Ingredients
- Cake Mix:
- 1 1/2 cups of flour
- 1 cup of white sugar
- 1/3 cup of dark cocoa powder
- 1 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1 cup of water
- 1/3 cup of vegetable oil
- 1 tablespoon of white vinegar
- 2 teaspoons of vanilla extract
- Raspberry Cream Cheese Filling:
- 4 ounces of cream cheese softened
- 1/2 cup of powdered sugar
- 1/4 cup of raspberry jam
- 1 cup of whipping cream
- 12 oz bag of dark or semi-sweet chocolate chips
- Red and white sprinkles (optional)
Instructions
- Beat softened cream cheese and raspberry in a bowl. Add powdered sugar and whipping cream, mix on high speed until smooth. Place in the refrigerator.
- In a separate bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Next, add the water, oil, vinegar, and vanilla. Beat well until mixture has no lumps.
- Fill up each opening halfway with batter. If you decide to make cupcakes instead, fill up liners about a 1/3 full.
- Bake for 25 to 30 minutes at 350 degrees. Once done, place mini cakes on cooling rack and allow them to completely cool. (I place them in the refrigerator to speed up the process)
- Carefully cut the mini cakes lengthwise and place both halves on the cooling rack with a cookie sheet underneath. (You’ll need it later to catch the excess chocolate)
- Add a spoonful of the raspberry filling to the flat side of one cake half and top with the second half.
- Melt dark or semi-sweet chocolate until smooth according to package instructions.
- Pour melted chocolate over mini cakes until fully covered. Smooth out with a spatula if needed. Add festive sprinkles or candies of your choice. Place in the refrigerator until chocolate sets.
These cakes look so good. I love the combination of chocolate and raspberries together.
Thanks Erika! It’s one of my favorite flavor combinations. 🙂