Ever since making those raspberry filled chocolate cupcakes, I’ve been dreaming about them – particularly that raspberry filling. Not too sweet, not too tart… I’m tempted to eat the stuff by the spoonfuls! I resist… partly because I suspect I’d get some very disapproving looks thrown my way, but also because I’m just sure I can use this stuff somewhere else – perhaps in my ice cream?? Or, in a chocolate raspberry tart, if you follow:
I’m a fan of using from-the-box ingredients, to make my life a little easier. I’m sure I’ll work up the nerve to make home-made crust one day, but for now I just roll out that Pillsbury crust and use a slim-tipped glass to cut small circles.
Place those into your cupcake pan – they so teeny, don’t they?
And bake! Hopefully they’ll all come out perfectly. I had a few that had large bubbles and couldn’t be used. I’m no crust expert, so I couldn’t say what caused that, but they were mostly the ones I’d made out of the scrap crust (by gathering together and re-rolling out) so it probably has to do with that. Whoops!
Makes about 24-32
- 1 package Pillsbury crust
- Chocolate ganache
- 10-12 oz. semi-sweet chocolate
- 3/4 c. heavy cream
- 1 1/2 tbsp. sugar
- 1 1/2 tbsp. corn syrup
- 3 tbsp. unsalted butter (room temperature)
- Raspberry filling
- 12 oz frozen raspberries (room temperature)
- 1/4 c. sugar
- 1 tbsp. cornstarch
- Cut your Pillsbury crust into circles.
- Place into bottom of greased cupcake pan.
- Bake at 425 degrees Fahrenheit for 7-10 minutes, or until golden brown.
- Either make or double boil (if you have left overs) your ganache then let cool to set.
- Make your raspberry filling and mix with the chocolate to taste. Safe a little for step 7, if necessary.
- Once your crust has cooled, spoon full of raspberry-mixed ganache.
- Top with dollop of raspberry filling or with a fresh raspberry.
- Chill for 20 minutes and serve.
Yum, I liked these!