Preheat oven to 350 degrees F.

Fill each mini cupcake 2/3 high with cookie dough. Bake for 12 minutes or until lightly brown. Remove and let book 10 minutes before removing from tins.

Crush 6 raspberries and stir into frosting.

Place in piping bag or plastic bag fitted with a small star tip. Pipe each and top with a fresh raspberry.