They may be small, but with a fruity raspberry filling and decadent ganache, they're big on flavor!
Chocolate Ganache Mini-Cakes
- Prep Time 45 min
- Total 1 hr 55 min
- Servings 60
- Ingredients 7
Ingredients
Mini-Cakes
- 1 box Betty Crocker™ Super Moist™ 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
Instructions
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Step1Heat 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).
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Step2Bake 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.
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Step3Place 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.
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Step4Meanwhile, 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).
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Step5Spoon 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.
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Step6Spoon about 1 teaspoon ganache onto each mini-cake. Garnish each with raspberry. Store loosely covered.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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