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Chocolate Ganache Mini-Cakes
Chocolate Ganache Mini-Cakes
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Prep Time:
45 minutes
Total Time:
1 hour 55 minutes
Raspberry-filled chocolate truffles: Bite-sized bursts of fruity decadence!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2/3 cup raspberry jam
  • 6 oz dark baking chocolate, chopped
  • 2/3 cup whipping cream
  • 1 tablespoon raspberry-flavored liqueur, if desired
  • Fresh raspberries, if desired
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans) and line 60 mini muffin cups with paper baking cups. Prepare cake batter according to package instructions and fill the muffin cups three-fourths full (approximately 1 heaping tablespoon of batter per cup).
  • Bake for 10 to 15 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 5 minutes, then transfer to cooling racks. Allow to cool completely for about 30 minutes.
  • Place the chocolate in a medium bowl. Heat the whipping cream in a 1-quart saucepan until it just starts to boil, then pour it over the chocolate. Allow it to sit for 3 to 5 minutes until the chocolate is melted and smooth when stirred. Stir in the liqueur and let it sit for 15 minutes, stirring occasionally until the mixture coats a spoon.
  • Create a 1/2-inch-wide indentation in the center of each cupcake by gently twisting the rounded end of a wooden spoon. Wiggle the spoon to widen the opening without reaching the bottom.
  • Fill a small resealable food-storage plastic bag with jam, then seal the bag. Cut a 3/8-inch tip off one corner of the bag. Insert the bag tip into each cupcake opening and squeeze to fill it with jam.
  • Top each mini-cake with a generous teaspoon of ganache and a fresh raspberry. Keep them covered loosely for storage.

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