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Chocolate Raspberry Tea Cakes

 Chocolate Raspberry Tea Cakes
WITH a family of six children, it seems I'm always cooking and on the lookout for variety in menus and special treats to surprise them. This recipe was given to me by a co-worker. The flavor compliment of the raspberry to the chocolate is very pleasing.
6 ServingsPrep: 10 min. Bake: 20 min. + cooling


  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 egg white
  • 1/4 cup milk
  • 1/4 cup butter, melted
  • 1/2 cup milk chocolate chips
  • 6 teaspoons seedless raspberry jam


  • In a large bowl, combine the flour, sugars, baking powder and salt.
  • In another bowl, whisk the egg white, milk and butter; stir into dry
  • ingredients just until moistened. Fold in chocolate chips.
  • Fill each of six paper-lined muffin cups with 1 tablespoon batter.
  • Drop 1 teaspoon of jam into each cup; top with remaining batter.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack to cool completely. Yield: 1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 255 calories, 12 g fat (8 g saturated fat), 25 mg cholesterol, 221 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.