Chocolate Ganache Mini-Cakes

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  • 45 min prep time
  • 1 hr 55 min total time
  • 7 ingredients
  • 60 servings

Ingredients

Mini-Cakes

1
box 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

Directions

  1. 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. 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. 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. 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. 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. 6 Spoon about 1 teaspoon ganache onto each mini-cake. Garnish each with raspberry. Store loosely covered.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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