Vampire Chocolate Cups Vampire Chocolate Cups
Vampire Chocolate Cups
Vampire Chocolate Cups
Indulge in the dark allure of Vampire Chocolate Cups, where rich, velvety chocolate meets a luscious raspberry filling. These bite-sized treats are perfect for adding a touch of eerie elegance to your gatherings or as a decadent dessert for any occasion.
Logo
Recipe - Abbeville #638
Vampire Chocolate Cups
Vampire Chocolate Cups
Prep Time30 Minutes
Servings12
0
Ingredients
1 (12 oz) bag frozen raspberries, thawed
8 oz semisweet chocolate chips
12 mini muffin liners
Directions
  1. Place raspberries in a colander, and strain the liquid. Mash lightly to break up any whole berries. In a double-boiler, melt the chocolate chips.
  2. Spread out the muffin liners on a baking sheet. Spoon a small amount of chocolate into the bottom of each liner. Spread the chocolate across the bottom and around the sides of the liner. Add a spoonful of raspberries. Smooth out the raspberries to reach the sides of the liners. Top with a thin layer of chocolate. Make sure the chocolate covers all of the raspberry layer. Refrigerate for at least 20 minutes or until ready to serve. Remove the muffin liners before serving.
Nutritional Information

Per Serving (2): Calories: 120, Fat: 7 g (4 g Saturated Fat), Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrates: 18 g, Fiber: 3 g, Protein: 1 g.

30 minutes
Prep Time
0 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
1 (12 oz) bag frozen raspberries, thawed
Brookshire's Red Raspberries, Frozen Fresh
Brookshire's Red Raspberries, Frozen Fresh - 12 Ounce
$4.28 was $5.48$0.36/oz
8 oz semisweet chocolate chips
Brookshire's Semi-Sweet Chocolate Chips
Brookshire's Semi-Sweet Chocolate Chips - 12 Each
$3.98$0.33 each
12 mini muffin liners
Not Available

Nutritional Information

Per Serving (2): Calories: 120, Fat: 7 g (4 g Saturated Fat), Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrates: 18 g, Fiber: 3 g, Protein: 1 g.

Directions

  1. Place raspberries in a colander, and strain the liquid. Mash lightly to break up any whole berries. In a double-boiler, melt the chocolate chips.
  2. Spread out the muffin liners on a baking sheet. Spoon a small amount of chocolate into the bottom of each liner. Spread the chocolate across the bottom and around the sides of the liner. Add a spoonful of raspberries. Smooth out the raspberries to reach the sides of the liners. Top with a thin layer of chocolate. Make sure the chocolate covers all of the raspberry layer. Refrigerate for at least 20 minutes or until ready to serve. Remove the muffin liners before serving.