Here is what you’ll need!

Yields: 30


Raspberry Cream
1 cup of raspberries
1/3 cup of powdered sugar
1 tablespoon of lemon juice
1 cup of heavy cream
4 ounce of cream cheese

Chocolate Cups
1 cup of white chocolate chips
1/2 teaspoon of magenta food gel
mini cupcake liners
2 cups of dark chocolate chips
mint leaves


1. Blend together raspberries, powdered sugar and lemon juice until you have a smooth puree.
2. Strain the puree into a large mixing bowl. Discard the seeds.
3. Add the heavy cream and cream cheese. Mix until everything is evenly incorporated. Refrigerate until ready to use.
4. In a small mixing bowl, melt the white chocolate chips. Stir in the magenta food gel and pour into a small sealable plastic bag.
5. Lay out your mini cupcake liners on a wire rack. Take your plastic bag of magenta colored chocolate and snip one edge. Drizzle the chocolate over the mini cupcake liners, design to your preference. Set aside while you prepare the dark chocolate.
6. In a small mixing bowl, melt the dark chocolate. Pour a spoonful of dark chocolate into the mini cupcake liner. Rotate the cupcake liner so the dark chocolate coats everything, flip over so excess chocolate drips out. Repeat with remaining cupcake liners.
7. Set chocolate. Once hardened, peel off the cupcake liner. Fill each chocolate cup with the raspberry cream. Top with a fresh raspberry and garnish with some mint leaves.
8. Enjoy!

Music provided by Audio Network. Used with permission


  1. I make these, without the knowledge of them already existing by I do an easier cream. Add double cream, raspberry or strawberry jam, caster sugar and vanilla extract if wanted and just whip it together. Tastes really good in a white chocolate cup with sliced rasberies mixed in.

  2. tried this couldn't get cupcake paper to peel off properly. is there a specific type of cupcake liner that I should be using?

  3. I want to do this in the future except with strawberries ^ Instead of pink food gel, might as well use a fruit juice (?)

  4. How much time does the heavy cream and the cheese need to refrigerate? Instead of magenta food gel can I use gelatine?


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