Chocolate Ganache Mini-Cakes

These cupcakes may be small. But with a fruity raspberry filling and decadent ganache, they're big on outstanding flavour!

Ingredients

1 box Betty Crocker* SuperMoist* Devil's Food cake mix (or any chocolate flavour)
Water, vegetable oil and eggs called for on cake mix box

1

Heat oven to 350ºF (or 325ºF for dark or nonstick pans). Place miniature paper baking cup in each of 60 mini muffin cups. Make cake mix as directed on box, using water, oil and eggs. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
2

Bake 10 to 15 minutes or until toothpick inserted in centre comes out clean. Cool in pans 5 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
3

By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in centre of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
4

Spoon jam into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
5

Place chocolate chips in medium bowl. In 1-quart saucepan, heat whipping cream just to boiling; pour over chocolate. Let stand 3 to 5 minutes until chocolate is melted and smooth when stirred. Stir in liqueur. Let stand 15 minutes, stirring occasionally, until mixture coats a spoon.
6

Spoon about 1 teaspoon chocolate glaze onto each mini-cake. Garnish each with raspberry.

Tip: If you refrigerate these mini-cakes, let them stand at room temperature at least 20 minutes before serving.
Tip: If you have only one 12-cup pan, just 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.

No nutrition information available for this recipe