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
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Ingredients
- Chocolate Chunk Tea Cakes
-
12 ounces
unsalted butter, softened
-
8 ounces
cream cheese, softened
-
4
eggs
-
2 teaspoons
vanilla extract
-
3 cups
cake flour
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1 tablespoon
baking powder
-
3/4 teaspoon
salt
-
1/2 cup
whole milk
-
3/4 cup
greek yogurt
-
3/4 cup
dark chocolate, chopped
- Raspberry Glaze
-
1/2 - 3/4 cups
fresh raspberries
-
1 - 1 1/2 cups
confectioner's sugar, sifted
Directions
-
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.
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Stir together the milk and yogurt in a small mixing bowl.
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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.
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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.
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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.
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Place cooled tea cakes on a wire rack with a piece of parchment underneath.
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Spoon raspberry glaze over the tops of the tea cakes and let drip onto the parchment.
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Place a raspberry on top before the glaze dries.
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