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Chocolate Ganache Mini-Cakes

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  • Prep 45 min
  • Total 1 hr 55 min
  • Servings 60
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They may be small, but with a fruity raspberry filling and decadent ganache, they're big on flavor!
By Betty Crocker Kitchens
Updated Jul 20, 2011
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Ingredients

Mini-Cakes

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you refrigerate these mini-cakes, let them stand at room temperature at least 20 minutes before serving.

Nutrition

Nutrition Facts are not available for this recipe
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