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Recipe

Chocolate Ganache Mini-Cakes

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They may be small, but with a fruity raspberry filling and decadent ganache, they're big on flavor!

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( 108 Ratings)

108 Ratings

5 Stars 21%

4 Stars 25%

3 Stars 31%

2 Stars 19%

1 Stars

Member Reviews ( 8 )

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PREP TIME 45 Min
TOTAL TIME 1 Hr 55 Min
SERVINGS 60

Mini-Cakes

1: box Betty Crocker® SuperMoist® devil's food cake mix

: Water, vegetable oil and eggs called for on cake mix box

Filling

2/3: cup raspberry jam

Ganache and Garnish

6: oz dark baking chocolate, chopped

2/3: cup whipping cream

1: tablespoon raspberry-flavored liqueur, if desired

: Fresh raspberries, if desired

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1 Heat oven to 350°F (325°F for dark or nonstick pans). Place miniature paper baking cup in each of 60 mini muffin cups. Make cake batter as directed on box. Fill muffin cups three-fourths full (about 1 heaping tablespoon batter each).
2 Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
3 Place chocolate 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.
4 Meanwhile, by slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
5 Spoon jam into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
6 Spoon about 1 teaspoon ganache onto each mini-cake. Garnish each with raspberry. Store loosely covered.

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Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Mini-Cake)

Calories 80

(Calories from Fat 45),

Total Fat 5g

(Saturated Fat 2g,
Trans Fat 0g),

Cholesterol 15mg;
Sodium 65mg;
Total Carbohydrate 9g

(Dietary Fiber 0g,
Sugars 5g),

Protein 1g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 8 Reviews View All

Posted 4/7/2012 4:40:45 PM REPORT ABUSE MrsJD said:

Rating:

I have a question about the recipe. It calls for bakers dark chocolate, but the reviews talk about semi-sweet or bitter sweet chips. To me these are different things. Bakers chocolate contains fat, but no sugar. Semi-sweet or bitter-sweet chips contains fat and some sugar but not as much as chocolate chips. Cocoa powder is powered cocoa without fat or sugar. Cocoa powder is not talked about in this recipe or reviews, but I'm trying to make sure I understand the the recipe. I think the semi-sweet dark chips would taste the best myself. Am I getting the terms right? Does the recipe call for no sugar in the frosting? Thank you!

This reply was: Helpful Inspiring

Posted 2/6/2012 11:26:04 AM REPORT ABUSE Deevly said:

Rating:

These were so yummy! Some notes on the ganache: First, make sure you're measuring your chocolate by weight and not by volume. 8 ounces of chocolate chips is not the same as a cup of chips. Second, you may have to adjust the amount of cream based on the cacao percentage of the chocolate you're using. For example, I made this with a 67% cacao chocolate (Baker's Bittersweet baking squares), and it could have used a little more cream than the recipe called for. It just wasn't as creamy or shiny as it should have been. Then I made it with a 47% cacao chocolate (Ghirardelli's semisweet baking chips) and used almost an eighth of a cup less cream, and it was perfect, just like in the picture, creamy and soft but not too runny. Like a truffle on top of each cupcake! If you're going to use milk chocolate or white chocolate, you'll use even less cream. Just remember, the lower the percentage of cacao in your chocolate, the more milkfats you'll have, making your chocolate more viscous, which means you'll need less cream. Just use the same chocolate every time and you'll find a ratio that works for the consistency you want.

This reply was: Helpful Inspiring