They may be small, but with a fruity raspberry filling and decadent ganache, they're big on flavor!
If you refrigerate these mini-cakes, let them stand at room temperature at least 20 minutes before serving.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
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