Scott Harvey Wines

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Winter Berry Forest Cake in a Cup

Winter Berry Forest Cake in a Cup
Recipe Date:
March 16, 2022
Serving Size:
Cook Time:
Imperial (US)
  • 2 eggs room temperature
  • 2 tsps vanilla
  • 1/2 cup butter
  • 1 1/4 cups cup brown sugar
  • 1 3/4 cups cup all-purpose flour
  • 2/3 cup dark cocoa powder unsweetened (70%)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp tsp salt
  • 1/2 cup chocolate chips
  • 1 cup blackberries
  • 1 cup raspberries
  • 1/4 cup water
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsps 2 Tbsp sugar
  • Canned whipped cream
  • 1/4 cup Mint Leaves

Pre Heat oven to 350 F degrees or 180 C.

#1-10 = Chocolate muffin mix

#11-16= Berry Mixture

#17-18= Garnish

Chocolate muffin mix: In a bowl or stand mixer, add eggs, butter, vanilla, and sugar. Whip on high to medium speed until light and fluffy. About 5 to 10 min depending on speed and mixer.

In a separate bowl combine remaining ingredients and mix till all combined,

Pour flour, cocoa mixture into the whipped mixture and fold together with a spatula. By folding it you keep more air in the batter for a fluffy finish.

Lightly oil a 12-muffin tin. Evenly distribute batter into muffin tin and bake for 15 to 20 min or until a toothpick inserted in the center comes out dry.

Remove from heat and let cool.

Berry Mixture: In a medium saucepan (off heat) add water, ½ cup blackberries, and ½ cup raspberries. Whisk in cornstarch, lemon juice, and sugar.

Whisk over medium heat until starts to thicken

Add remaining berries and bring to a light boil for (about 8 minutes)

Add brownie to a small glass or mason jar

Top with berry mixture

Top with whipped cream & mint

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