Gluten-Free Chocolate Truffle Cakes

Gluten-Free Chocolate Truffle Cakes

Red Hot Holiday Trends - These indulgent mini cakes are inspired by our favorite holiday treat--chocolate truffles. They’re filled and topped with ganache and sprinkled with crystallized ginger, pistachio nuts and cacao nibs. Wrap up these tiny treats for the perfect gluten free gift.

Prep Time

40

Minutes

Total Time

1:40

Hr:Mins

Makes

46

truffle

Truffle Cakes
1 1/2
cups semisweet or bittersweet chocolate chips
3/4
cup whipping cream
1
box Betty Crocker® Gluten Free devil’s food cake mix
Water, butter and eggs called for on cake mix box
Garnishes, if desired
Roasted cacao nibs
Chopped dark chocolate
Crystallized ginger
Dried sweetened cranberries
Chopped pistachio nuts
Shredded coconut, toasted
Sliced almonds, toasted
  1. In medium glass bowl, place chocolate chips. In 2-cup glass liquid measuring cup, microwave cream uncovered on High 1 1/2 minutes, or until hot. Pour cream over chocolate chips; let stand 5 minutes. Stir until smooth. Refrigerate about 40 minutes, stirring every 10 minutes, until thick.
  2. Heat oven to 350°F. Spray 46 mini muffin cups with cooking spray.
  3. Make cake batter as directed on box. Fill cups three-fourths full (about 1 1/2 measuring tablespoonfuls each).
  4. Bake 11 to 14 minutes or until top springs back when lightly touched. Cool 5 minutes. Carefully remove from pan to cooling rack; cool completely, about 20 minutes.
  5. If necessary, heat chocolate mixture in microwave on Medium (50%) 20 seconds, stirring every 10 seconds until smooth and piping consistency. Place 1/2 cup chocolate mixture in decorating bag fitted with round tip with 1/8-inch opening. Insert tip into top center of 1 cake, about halfway down into cake. Gently squeeze decorating bag, pulling upward until cake swells slightly and filling comes to top. Repeat with remaining cakes.
  6. Place remaining chocolate mixture in small microwavable bowl. Microwave uncovered on High about 30 seconds or just until soft enough to spoon over and glaze cakes. Stir until smooth. Spoon warm chocolate mixture over each cake. Top with garnishes, and store loosely covered in refrigerator.
Makes 46 truffle cakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To make a festive serving tray or to present as gifts, place decorated truffle cakes in mini paper baking cups. Or, pack them in boxes and tie with ribbons.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information:

1 Serving (1 Truffle Cake)
  • Calories 100
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 75mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 0g,
    • Sugars 7g),
  • 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;
    *Percent Daily Values are based on a 2,000 calorie diet.