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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
- 12 ounces unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups cake flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup whole milk
- 3/4 cup greek yogurt
- 3/4 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.