Raspberry Chocolate Mousse Brownie Cups

Don’t let the name intimidate you. These are foolproof and delicious! 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.

Serves: 12

Raspberry Chocolate Mousse Brownie Cups

15 minPrep Time

25 minCook Time

40 minTotal Time

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  • 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


  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

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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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