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Mini Blackberry Mousse Cakes

Delightful mini desserts featuring luscious blackberry mousse cradled in soft cake, perfect for gatherings or a sweet treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup milk
For the Mousse
  • 1 cup heavy cream Very cold for easier whipping
  • 1/2 cup blackberries, pureed
  • 2 tablespoons powdered sugar
  • 1 teaspoon gelatin (optional for thicker mousse) Dissolve in warm water if using
For Topping
  • to taste Fresh blackberries
  • to taste Whipped cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
  2. In a bowl, mix together flour, baking powder, and salt.
  3. In a separate bowl, cream the softened butter and sugar until fluffy.
  4. Add in the egg and vanilla, beating until well combined.
  5. Gradually mix in the dry ingredients and milk until a smooth batter forms.
Baking
  1. Fill each muffin cup with batter about 2/3 full.
  2. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow them to cool completely.
Mousse Preparation
  1. In another bowl, whip the heavy cream until soft peaks form.
  2. Add in the blackberry puree and powdered sugar.
  3. If using gelatin, dissolve it in warm water and mix it in.
  4. Gently fold the whipped cream into the blackberry mixture until well combined.
Assembly
  1. Once the cakes are cool, top each one with a generous scoop of blackberry mousse.
  2. Chill for at least an hour before serving.
  3. Before serving, top each mousse cake with fresh blackberries and a dollop of whipped cream.

Notes

Store in an airtight container in the refrigerator for 2-3 days. For freezing, wrap each cake tightly in plastic wrap, and they will last for up to a month. Thaw in the fridge overnight before enjoying.