Chocolate Raspberry Cups

These Homemade Chocolate Raspberry Cups are rich, elegant, and surprisingly simple to make—no baking required! Layers of smooth dark chocolate and tangy raspberry filling come together in these irresistible bite-sized treats. With just four ingredients and a few easy steps, you can make gourmet-quality chocolate cups right in your own kitchen.

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Prep Time 20

Cook Time 5

Total Time 45

Servings: 12 cups

Course: Candy, Dessert, Snack

Cuisine: American

Calories: 90

Ingredients Equipment Method Notes

Ingredients

6 oz fresh or frozen raspberries (about 1½ cups)
1 tbsp chia seeds
2 tsp sweetener of choice (honey, maple syrup, sugar, or stevia)
6 oz chocolate chips or chopped chocolate (about 1 cup; dark, semi-sweet, milk, or white)
1 tsp coconut oil or vegetable oil (optional, for smoother chocolate)

Equipment

Mini muffin tin or silicone candy molds
Mini cupcake liners
Small Saucepan
Microwave-safe bowl or double boiler
Spoon or small spatula

Method

Mash raspberries in a small saucepan with a fork. Add chia seeds and sweetener. Cook over low heat for 3–5 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and let cool for 5–10 minutes until jam-like in consistency.
Place chocolate in a microwave-safe bowl and heat in 20-second intervals, stirring between each, until melted and smooth. Alternatively, melt using a double boiler. Stir in coconut oil if desired for extra shine and smoothness.
Line a mini muffin tin with paper liners or use silicone molds. Spoon 1 teaspoon of melted chocolate into each cup and spread it up the sides to form a shell. Chill for 5–10 minutes until set.
Fill each chocolate shell with about 2 teaspoons of cooled raspberry filling, leaving room at the top for sealing. If the filling is too runny, chill the cups for 10 minutes before topping with chocolate.
Spoon remaining melted chocolate over the raspberry filling to cover completely. Gently tap the pan to release air bubbles and smooth the tops.
Refrigerate for 15–20 minutes or freeze for 10 minutes until firm. Once set, peel away liners or pop out of molds. Store in the fridge until ready to serve.

Notes

Pro Tips: Let the raspberry filling cool before assembling to prevent melting the chocolate. Use high-quality chocolate for best flavor and texture. For easier removal from liners, freeze for a few minutes before unwrapping.

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