Chewy and soft dark chocolate cookie cups filled with a creamy raspberry cream cheese filling.
How can I make this recipe vegan?
Feel free to substitute unsalted butter with vegan butter, yogurt with non-dairy yogurt, and cream cheese with vegan cream cheese.
Can I use other berries?
Definitely! This recipe would be delicious with strawberries, blackberries, or blueberries.
My cups are difficult to get out of the muffin tin.
Make sure you grease the cupcake/muffin tin very well before adding the dough. You could even use muffin liners, but I prefer the look of them without.
How do I best store these?
Since they contain cream cheese, I recommend storing in an airtight container in the fridge for up to 5 days.
if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Dark Chocolate Raspberry Cookie Cups
Ingredients
- ½ cup unsalted butter, melted
- ½ cup (106g) granulated sugar
- â…“ cup (73g) brown sugar
- ½ cup (50g) dutch-processed cocoa powder
- ¼ cup (62g) unsweetened, plain yogurt
- 1 ¼ cups (172g) all-purpose flour
- ¾ tsp instant espresso powder
- ¾ tsp baking soda
- ½ tsp kosher salt
- ½ cup (83g) dark chocolate chips
Raspberry Cream Cheese Filling
- 6 oz. cream cheese, room temperature
- ½ cup fresh raspberries
- 1 tsp granulated sugar
- 1 tsp vanilla extract
- (Optional): for topping – chocolate shavings, fresh raspberries, flaky sea salt
Instructions
- Preheat oven to 350°F. Grease half of a 12-cup muffin tin with non-stick cooking spray (this recipes makes 6 cups).Â
- In a large mixing bowl, whisk together butter, sugars, cocoa powder, and yogurt. Add flour, espresso powder, baking soda, and salt. Combine until a soft dough forms. Fold in chocolate chips.Â
- Scoop 2 ½-3 tbsp dough into each muffin cup and lightly press dough down so it sits evenly in the bottom (do not press up the sides yet).Â
- Bake for 14-17 min until edges are set. The center should still look soft and slightly underbaked.Â
- Remove from oven and immediately use the bottom of a ¼ cup measuring cup to gently press into the center of each cookie to form a cup shape.Â
- Cool cookie cups for 10 minutes before carefully removing. Cool completely before filling.Â
- To make the filling: Beat together all ingredients using an electric hand mixer until smooth. Chill 15-20 minutes before piping into cookie cups. Top cookie cups with fresh raspberries, chocolate shavings, and flaky sea salt.Â
