These raspberry chocolate chip concoctions aren't exactly a muffin. They aren't really a cupcake either. I chose to flip them upside down and call them a mini cake. I topped my mini cakes off with a scoop of creamy french vanilla ice cream and a touch of chocolate shavings. This dessert is not too small. It's not too big. It's just right. Goldilocks and Baby Bear would both eat this all up!
Raspberry Chocolate Chip Mini Cakes
1 stick of butter, softened
3/4 cup of sugar
1 cup light sour cream
1 tsp vanilla
1 cup all purpose flour
1 cup whole wheat pastry flour
1 tsp baking powder
1/2 baking soda
1/2 tsp salt
1 cup fresh or frozen raspberries
1 cup chocolate chips
Spray oil muffins pans.
In a medium bowl, whisk together the flours, baking powder, baking soda and salt. Set aside. Cream the butter and sugar with an electric mixer until creamy. Mix in the sour cream, eggs and vanilla. Add the flour mixture and stir just until combined. Gently fold in the raspberries and chips.
Fill muffin cups 1/2 full. Bake in a 350 degree oven for 18-20 minutes or until toothpick inserted into center of muffins comes out clean. Remove from oven and cool in pans for 5 minutes. Loosen cakes carfully with a knife. Invert onto a cooling rack. Cool completely.
Top with ice cream and chocolate shavings.