Chocolate Ganache Mini Cakes

Name: Chocolate Ganache Mini Cakes
Prep time: 45 min
Total time: 1 h 55 min
Yield: 60
Ingredients: 1 box (15.25 oz) Betty Crocker™ Super Moist™ Devil's Food Cake Mix; Water, vegetable oil and eggs called for on cake mix box; 2/3 cup raspberry jam; 6 oz dark baking chocolate, chopped; 2/3 cup whipping cream; 1 tablespoon raspberry-flavored liqueur, if desired; Fresh raspberries, if desired

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Prep 45 min
Total 1 hr 55 min
Ingredients 7
Servings 60

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They may be small, but with a fruity raspberry filling and decadent chocolate ganache, these mini cakes are big on flavor!

Ingredients

Mini-Cakes

1 box (15.25 oz) 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

Directions

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.

Expert Tips

tip 1
If you refrigerate these mini-cakes, let them stand at room temperature at least 20 minutes before serving.
tip 2
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

80 Calories, 5g Total Fat, 1g Protein, 9g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Mini-Cake

Calories: 80

Calories from Fat: 45

Total Fat: 5g; 7%

Saturated Fat: 2g; 10%

Trans Fat: 0g

Cholesterol: 15mg; 5%

Sodium: 65mg; 3%

Potassium: 50mg; 1%

Total Carbohydrate: 9g; 3%

Dietary Fiber: 0g; 0%

Sugars: 5g

Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 2%; 2%

Iron: 4%; 4%

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 Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

They may be small, but with a fruity raspberry filling and decadent chocolate ganache, these mini cakes are big on flavor!