Decadent Chocolate Cupcake Trifles

Serves 4 · 25 min prep

Estimate for one serving

• 480 cal
• 6g protein
• 58g carbs
• 26g fat
• 3g fiber

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Ingredients

• 4 chocolate cupcakes, cooled and cubed
• 1 1/2 cups heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 2 cups chocolate pudding, prepared and chilled
• 1 cup fresh raspberries
• 1/4 cup chocolate shavings
• 2 tbsp chocolate syrup

Instructions

1. 1Cube the cooled chocolate cupcakes into bite-size pieces roughly one inch across, keeping both cake and any residual crumbs.
2. 2In a chilled bowl whip the heavy cream with powdered sugar and vanilla extract until medium-stiff peaks form and the cream holds its shape.
3. 3Spoon a layer of chocolate pudding into the bottom of four clear glasses or small trifle cups, two tablespoons each.
4. 4Add a layer of cupcake cubes on top of the pudding, pressing gently so the cake soaks up a little moisture.
5. 5Scatter a few fresh raspberries over the cake layer, then add a generous spoonful of whipped cream.
6. 6Repeat the layers once more—pudding, cupcake cubes, raspberries, whipped cream—until the glasses are nearly full, ending with whipped cream.
7. 7Drizzle chocolate syrup over the top cream in a thin stream and finish with chocolate shavings and one or two extra raspberries.
8. 8Chill the assembled trifles for at least thirty minutes so the flavors meld and the cake softens slightly into the pudding.
9. 9Serve cold with long spoons so every bite captures cake, cream, fruit, and pudding together.
10. 10These hold well in the refrigerator for up to four hours; add the final shavings just before serving for best texture.