Chocolate Ganache Mini-Cakes

Chocolate Ganache Mini-Cakes

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

Prep Time

45

Minutes

Total Time

1:55

Hr:Mins

Makes

60

mini-cakes

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
  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.
Makes 60 mini-cakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

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.