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Author Notes: Berry season is finally here! Bright, vibrant raspberry glaze tops mini chocolate-studded cream cheese tea cake. Perfect for tea time, dessert, or even breakfast! —Tessa Huff
Makes: about 2 dozen
Chocolate Chunk Tea Cakes
ounces unsalted butter, softened
ounces cream cheese, softened
teaspoons vanilla extract
cups cake flour
tablespoon baking powder
cup whole milk
cup greek yogurt
cup dark chocolate, chopped
1/2 - 3/4
cups fresh raspberries
1 - 1 1/2
cups confectioner's sugar, sifted
- Preheat oven to 350 degrees. Line or grease a cupcake pan and set aside.
- Sift together the dry ingredients and set aside.
- Beat butter and cream cheese together with an electric mixer until creamy.
- Add in the sugar and beat until nice and fluffy.
- With the mixer on medium-low, add in the vanilla and eggs, one at a time.
- Stir together the milk and yogurt in a small mixing bowl.
- In alternating batches with the mixer on low, add in the dry ingredients and milk mixture.
- Mix on medium until combined.
- Fold in the chopped chocolate.
- Evenly distribute the batter into the prepared cupcakes pans, filling each up about 3/4 full.
- Bake until slightly golden, about 20-22 minutes.
- Mash fresh raspberries with a mortar and pestle or puree.
- Press raspberries through a fine sieve to extract the juice.
- Mix in the confectioner's sugar until smooth. Add in more juice or sugar until desired consistency. Icing should be thickened but still be able to drip off a spoon.
- Place cooled tea cakes on a wire rack with a piece of parchment underneath.
- Spoon raspberry glaze over the tops of the tea cakes and let drip onto the parchment.
- Place a raspberry on top before the glaze dries.