Decadent Chocolate Raspberry Dessert Cups

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These Chocolate Raspberry Dessert cups are made with rich, velvety chocolate cake paired with the tart sweetness of raspberry cream cheese filling. They are all wrapped up in a delightful dessert cup and make a stunning presentation.

Chocolate Raspberry Dessert Cups

Whether you’re planning to impress your dinner guests, have a romantic date night in, or just need a sweet pick-me-up, these chocolate raspberry cups are simple to make and fun to put together. You can also make them ahead of time and keep them refrigerated until it’s time for dessert. Let’s make these delightful treats together! 🍫🍇🧁

What you’ll love about this recipe

  • MAKE AHEAD – This dessert gets better after it’s been chilled a while, so it’s an ideal make-ahead dessert.
  • LAYERS – Three distinct layers including decadent chocolate cake, sweet and tangy raspberry cream cheese filling, and light airy whipped cream are perfectly balanced in this indulgent dessert.
  • PRETTY PRESENTATION – Serve the dessert cups in clear glasses or serving dishes for a beautiful presentation. It’s perfect for baby showers, Valentine’s Day, a romantic evening at home, or a delicious dessert anytime!
Chocolate Raspberry Dessert Cups

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Chocolate Raspberry Dessert Cups

Some things you’ll need


These are so pretty served in clear glasses. Use stemless wine glasses or sundae dishes. You’ll also want piping bags to make quick work of creating the layers. I prefer to use the disposable ones to make cleanup quick and easy. And don’t forget the chocolate shavings for the top!

Chocolate Raspberry Dessert Cups

Ingredients for Chocolate Raspberry Dessert Cups

Chocolate Cake Ingredients

  • sugar
  • flour
  • cocoa powder
  • baking soda
  • salt
  • butter
  • vegetable oil
  • cold brew coffee
  • egg
  • buttermilk
  • vanilla extract

Raspberry Filling & Whipped Cream Topping Ingredients

How to Make Chocolate Raspberry Dessert Cups

cake batter

Make the Cake

Start by preheating your oven to 350 degrees F. Take a 9-inch cake pan and grease it thoroughly.
In a bowl, mix together sugar, all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Grab another bowl and add in the melted butter, vegetable oil, cold brew coffee, a large egg, buttermilk, and vanilla extract. Combine these wet ingredients well.

Next, pour your wet mixture into the dry ingredients. Use a spatula to mix them together until they’re just combined. You don’t need a mixer for this part.
Then, pour your cake batter into the greased cake pan. Slide it into the oven and bake for about 26 to 28 minutes. Do a quick check with a toothpick. If it comes out clean, your cake is ready.

Once baked, let the cake rest in the pan for about 10 minutes. After that, move it to a cooling rack. For easy layering later, crumble the cake into a bowl and let it cool down. If you’re in a hurry, put the crumbled cake in your fridge to cool faster. This makes the cake easier to handle when you build your parfait layers.

Make the Whipped Cream

While the cake cools, make the whipped cream.

Start by pouring the cold heavy cream into a large bowl.
Use a hand mixer and mix on high about 1-2 minutes or until the cream thickens.
When you see stiff peaks form, it’s time to add in the powdered sugar. Keep mixing for another 30 seconds until it’s all blended in.

The texture should be thick and creamy, holding its shape well. I always make sure it goes straight into the fridge to stay cold. This keeps the whipped cream perfect for layering later.

Don’t forget to set aside half a cup of this whipped cream. You’ll need it for the raspberry cream cheese filling. It might seem like a small step, but it’s crucial for that creamy texture.

Make the Raspberry Cream Cheese Filling

Create the raspberry cream cheese layer.

Start by taking your softened cream cheese and beat it on high for a minute. Make sure it’s nice and fluffy.
Next up, mash your raspberries. You can do this easily with a fork. Get those juices out. Save a few whole raspberries for topping off your dessert cups.
Mix those mashed berries into the cream cheese.

Take that half cup of whipped cream you set aside earlier and fold it in gently. You’re after a light mix, not to deflate that whipped goodness.
Now, sprinkle in the sugar. Taste as you go. You’re balancing tart with sweet here. Keep mixing until it’s all smooth, ready for piping. Pop it all into a piping bag.

You’re set for assembling the parfaits.

Assemble the Dessert Cups

Layer crumbled cake, raspberry cream, and whipped cream in your glasses. Repeat the layers in the same order until you’ve filled the glasses. The last layer should be whipped cream on top.
Top with chocolate shavings and a few whole raspberries for a finishing touch.
The result is a delightful mix of flavors in every spoonful!

Chocolate Raspberry Dessert Cups

Shortcuts and Variations

  • Instead of making the cake layer from scratch, use a boxed chocolate cake mix.
  • Use a brownie mix instead of chocolate cake.
  • Purchase already made brownie bites and totally skip the baking and cooling steps.
  • Use Cool Whip instead of making your own whipped cream.
  • Substitute any fresh berries instead of using raspberries. Strawberries, blackberries, and blueberries would work great for making dessert cups.

Storage

Keep your chocolate raspberry parfaits fresh by storing them in the fridge. I find clear containers work best. They let you see the layers of your creation. Make sure to cover them well. This prevents other fridge smells from seeping in. You don’t want garlic parfaits! If covered properly, they can last up to three days. Always remember, these parfaits taste even better after chilling for a bit. The flavors meld together beautifully. Treat yourself to a decadent parfait after a long day. Or, impress friends with this simple yet elegant dessert at your next gathering. Trust me, they’ll love it.

Chocolate Raspberry Dessert Cups

Tips & Tricks

These little details make a big difference. Enjoy your dessert making!

  • When making the whipped cream, keep everything cold for the best volume.
  • Use fresh raspberries for the filling. They give a punch of flavor.
  • Let the cake cool completely before you crumble it. You can speed up the cooling process by placing it in the refrigerator.
  • Gently fold in ingredients for the raspberry cream cheese to keep it light.
  • Enjoy your Chocolate Raspberry Dessert Cups right away or make them in advance and store in the refrigerator.

Pin this recipe for later!

Chocolate Raspberry Dessert Cups
Chocolate Raspberry Dessert Cups

Decadent Chocolate Raspberry Dessert Cups

Melisha Kreppein
These Chocolate Raspberry Dessert cups are made with rich, velvety chocolate cake paired with the tart sweetness of raspberry cream cheese filling. 
No ratings yet
Prep Time 15 minutes
Cook Time 26 minutes
Cool Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 5
Calories 416 kcal

Ingredients
  

Cake Ingredients

  • 1 cup sugar
  • 1 cup all purpose flour
  • cup + 1 Tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 4 tbsp unsalted butter
  • ¼ cup vegetable oil
  • ½ cup cold brew coffee
  • 1 large egg
  • ¼ cup buttermilk
  • 1.5 tsp vanilla extract

Whipped Cream Ingredients

  • 2 cups heavy cream cold
  • ½ cup powdered sugar

Raspberry Cream Cheese Filling Ingredients

  • 8 oz cream cheese softened
  • ¼ cup sugar
  • 2 cups raspberries
  • ½ cup whipped cream

Additional

  • 5 stemless wine glasses
  • chocolate curls for topping

Instructions
 

Prepare the Cake

  • Preheat oven to 350 degrees Fahrenheit and grease a 9-inch cake pan.
  • In a medium bowl, combine sugar, flour, cocoa powder, baking soda, and salt. Mix well.
  • In another medium bowl combine melted butter, vegetable oil, coffee, buttermilk, and vanilla. Mix together well.
  • Combine wet and dry mixtures. Stir together well using a spatula. You don't need a mixer for this.
  • Pour batter into prepared cake pan and bake for 26-28 minutes. You'll know it's done when a toothpick inserted in the center comes out clean.
  • Remove from the oven and leave the cake in the pan to cool for 10 minutes. Then transfer to a cooling rack.
  • When the cake is cool enough to handle, crumble into a bowl and allow to completely cool before assembling the dessert cups.

Make the Whipped Cream

  • While the cake is baking and cooling, make the whipped cream.
  • Add cream into a large mixing bowl. Mix with a hand mixer on high for 1-2 minutes or until stiff peaks form.
  • Add the sugar then blend for another 30 seconds.
  • Set aside 1/2 cup of the whipped cream to mix into the raspberry cream.
  • Transfer remaining whipped cream into a piping bag and place in the refrigerator until you're ready to assemble the dessert cups.

Raspberry Cream Cheese Filling

  • Put softened cream cheese into a large mixing bowl. Mix on high for 1 minute.
  • Reserve a few whole raspberries to top the finished glasses.
  • Mash the rest of the raspberries and add them into the mixing bowl. Also add the 1/2 cup of whipped cream reserved earlier and the sugar. Mix together well.
  • Transfer raspberry cream cheese filling into a piping bag and place in the refrigerator until you're ready to assemble the dessert cups.

Assemble the Dessert Cups

  • In each glass place a layer of cake, then a layer of raspberry filling, then a layer of whipped cream. Repeat this pattern until the glasses are full. The top layer should be whipped cream.
  • Top with chocolate curls and a few whole raspberries.

Notes

Shortcuts and Variations

  • Instead of making the cake layer from scratch, use a boxed chocolate cake mix.
  • Use a brownie mix instead of chocolate cake.
  • Purchase already made brownie bites and totally skip the baking and cooling steps.
  • Use Cool Whip instead of making your own whipped cream.
  • Substitute any fresh berries instead of using raspberries. Strawberries, blackberries, and blueberries would work great for making dessert cups.

Tips & Tricks

These little details make a big difference. Enjoy your dessert making!
  • When making the whipped cream, keep everything cold for the best volume.
  • Use fresh raspberries for the filling. They give a punch of flavor.
  • Let the cake cool completely before you crumble it. You can speed up the cooling process by placing it in the refrigerator.
  • Gently fold in ingredients for the raspberry cream cheese to keep it light.
  • Enjoy your Chocolate Raspberry Dessert Cups right away or make them in advance and store in the refrigerator.

Nutrition

Calories: 416kcalCarbohydrates: 28.6gProtein: 5.3gFat: 32.2gSaturated Fat: 19.7gCholesterol: 105mgSodium: 199mgPotassium: 144mgFiber: 2.6gSugar: 21.1gCalcium: 72mgIron: 1mg
Keyword dessert, valentine’s day
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