Dark Chocolate Raspberry Cupcakes

Using the ingredients listed in my Dark Chocolate Raspberry Torte (see below), cupcakes can be made with the following changes:

  1. When you finish making your raspberry cream, put it into a large ziploc bag instead of a plastic container.
  2. Fill cupcake papers 2/3 of the way and bake at 350 for 20 minutes or until toothpick comes out clean.
  3. Remove centers of cupcakes and let cool completely.  (I found an apple corer worked very well for this.)
  4. Once cupcakes are cool, cut very tiny corner off the ziploc bag and pipe raspberry cream into the holes in the middle of the cupcakes. (I did this on a cookie sheet and picked it up and dropped it 3 inches to make cream settle so I could add more.)
  5. Put frosting into a ziploc bag, cut very tiny corner off bag and spiral frosting from center around and around until top of cupcake is covered.  (Should look similar to a rose.)  Immediately place a fresh raspberry and mint sprig on top and sprinkle with pink and/or chocolate sprinkles.

Keep cupcakes in the refrigerator at all times.

IDEA: These would be very cute for a baby shower (if the baby is a girl) or a bridal shower brunch.


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