Can we all agree that making mini cupcakes means that you can eat more than one at once? I hope so because these Mini Chocolate Cupcakes with Raspberry Buttercream are so good that you’ll want more than one. Their rich and chocolate-y flavor pairs perfectly with their tart yet sweet raspberry buttercream.
They’re even extra pretty because of the bright color that the buttercream gets from the freeze dried raspberries so there’s no need for food coloring! You can see all the beautiful little specs of raspberry in their frosting. I used an Ateco 869 piping tip to pipe the frosting, but you can use any similar tip you’d like.
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Chocolate Covered Strawberries are great, but what if you took that classic dessert and made it into a cookie? Yep! These Chocolate Covered Strawberry Cookies take the sweet taste of strawberries and combine it with rich chocolate, all in cookie form!
These cookies are soft and fluffy and dipping them in chocolate and adding sprinkles gives them a nice crunch. They get their bright pop of color from a few drops of pink food coloring and their strawberry flavor from finely ground and sifted freeze dried strawberries.
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There are a lot of amazing flavors that pair perfectly with chocolate, but one of my favorites is orange. That’s how this Chocolate Orange Layer Cake and this Chocolate Orange Pudding were born. It’s also why I decided we needed a cookie version of this classic combo, leading to the creation of these Chocolate Orange Cookies!
These Chocolate Orange Cookies are fudgy and rich, but the hint of orange gives them a refreshing zesty flavor. Rolling them in sugar and more orange zest gives them a nice, subtle crunch, which works great with their soft centers.
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