Mini Dark Chocolate Raspberry Cups

Happy February everyone! Valentine's Day is just around the corner and if you've been looking for an easy but equally impressive candy recipe for Valentine's Day, then look no further. For this recipe, I teamed up with my friends at USA Pan to create these Mini Dark Chocolate Raspberry Cups that are just perfect for Valentine's Day. I used their Mini Muffin Pan to make these adorable mini chocolate candies. They are just like peanut butter cups, but filled with raspberry filling!

The only tools you need for this recipe are a stand mixer, squeeze bottle or glass pourer with a spout, piping bag, Mini Muffin Pan, and mini cupcake liners (although USA Pan's pans are so good and truly nonstick you could probably do this recipe without the liners!).

This easy candy recipe is perfect for Valentine's Day because they are mini candies that are perfect for gifting. These would be so cute wrapped up in a little candy box with just 4 or 6 candies as a sweet little gift. And the recipe makes two dozen so you have plenty to gift and also to eat! Get the recipe for my Mini Dark Chocolate Raspberry Cups below.

Tips for making the best Mini Dark Chocolate Raspberry Cups

• Make sure to use mini cupcake liners, it's really helpful when removing from the muffin tins and it makes these candies easily giftable!

• When melting the chocolate, use a double boiler and not the microwave! The microwave is not how you melt chocolate - you are not a Midwestern housewife, you are a badass baker! This is so easy, much easier than the microwave, so it shouldn't be intimidating at all. If you don't know what a double boiler is, all it is is a pot filled partially with water, and a heat proof bowl on top. You can easily create this in your own kitchen, I bet you have everything you need. I use a 2-quart pot, this is a small saucepan, something you'd make rice in. Fill it 1/3 of the way with water. Place the pot over the stove and turn the heat to high. Once the water is boiling turn it down to medium or low (depending on your stove). If you have an electric stove, I find medium is just fine. I have an electric burner at the bakery and I melt chocolate on medium/high all the time. But, I have a gas stove at home, and I have to melt it on low. Next, get a heatproof bowl (that would be metal or glass, I prefer to use metal). Place the chocolate in the bowl and place the bowl on top of the pot, make sure the water does not touch the bowl, if it does just remove some. You are now double boiling!

• Make sure to use soft butter when making the filling. If you don't, your powdered sugar will fly everywhere out of your mixer and get real messy. Not only that, but we want all that sugar inside the bowl.

• Make sure to use a raspberry jam that you like, don't skimp here as this is the main flavor of this candy!

• When piping the filling into the center, if you don't pipe it directly into the middle (leaving room on the sides, the cups will show raspberry on the sides instead of chocolate). This is completely optional, but if you want it to look like a traditional chocolate where the filling is surrounded by chocolate, then make sure to leave that small boarder.

• Make sure to store these in the fridge.

Mini Dark Chocolate Raspberry Cups

Makes 24

510 grams (18 ounces) organic dark chocolate, finely chopped


142 grams (1 cup) organic powdered sugar, sifted

1/4 cup (57 grams) organic salted butter, softened

18 grams (1 tablespoon) organic raspberry jam

1 teaspoon all natural raspberry flavor


Line a mini muffin or cupcake tin with liners.

Using a double boiler, add all of the chocolate. Melt completely and remove from the heat.

You can just pour the chocolate out of the bowl, or you can transfer it to a squeeze bottle, piping bag, or liquid measuring cup with a spout. Add a small amount of chocolate into the bottom of each liner, about one third of the way. Place the tray in the freezer for about 5 minutes to harden the chocolate.

While the chocolate is setting, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, raspberry jam, and raspberry flavor. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip. Set aside.

Remove the tray from the freezer, and pipe a small dollop of raspberry filling into the middle of each liner. If you don't pipe it directly into the middle (leaving room on the sides, the cups will show raspberry on the sides instead of chocolate). Transfer back to the freezer for about 5 minutes.

Remove from the freezer and add the remaining chocolate into each liner until full. Place back in the freezer to set the chocolate for at least 1 hour.

Store in the fridge for up to 2 weeks.

High Altitude – Follow the recipe as noted.

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!