The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Just keep an eye on them to prevent overbaking. Yep! Use a mini cupcake pan and adjust the baking time to around 10-12 minutes. Can I make mini chocolate raspberry cupcakes instead of regular-sized ones? Just make sure to bring them to room temperature before serving for the best taste and texture. Refrigeration isn’t necessary, but is recommended if it’s warm outside. If you happen to end up with leftovers (which is rare!), store the cupcakes in an airtight container at room temperature for up to 2 days. How should I store chocolate raspberry cupcakes? Cream cheese frosting, chocolate buttercream, or go with all whipped ganache if you’d like. Dark chocolate cocoa powder combined with the espresso powder is a chocolate lovers dream! Can I use a different frosting instead of raspberry buttercream?Ībsolutely! While raspberry buttercream makes these chocolate raspberry cupcakes, you can explore other frosting options to complement your chocolate cupcakes. Dutch-processed cocoa powder offers a smoother, milder taste. Yes, use whichever cocoa powder you prefer or have on hand! Natural cocoa powder provides a more intense chocolate flavor. Garnish with fresh raspberries and mint leaves.Ĭan I use a different type of cocoa powder for the cupcakes?
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