Chocolate Ganache Mini-Cakes

Name: Chocolate Ganache Mini-Cakes
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 60
Cuisine: Global
Ingredients: 1 box Betty Crocker® SuperMoist® devils food cake mix; 170 grams dark baking chocolate, chopped; 158 milliliters raspberry jam; 158 milliliters whipping cream

You can never have too many hor d'oeuvre recipes, so give Chocolate Ganache Mini-Cakes a try. This recipe serves 60. Watching your figure? This gluten free recipe has 61 calories, 1g of protein, and 2g of fat per serving. A mixture of baking chocolate, whipping cream, raspberry jam, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 1 hour and 55 minutes.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pans).

Equipment you will use

Oven

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).

Equipment you will use

Muffin Liners

Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes.

Equipment you will use

Toothpicks

Oven

Remove from pans to cooling racks. Cool completely, about 30 minutes.

Place chocolate in medium bowl. In 1-quart saucepan, heat whipping cream just to boiling; pour over chocolate.

Ingredients you will need

Whipping Cream

Chocolate

Equipment you will use

Sauce Pan

Bowl

Let stand 3 to 5 minutes until chocolate is melted and smooth when stirred. Stir in liqueur.

Ingredients you will need

Chocolate

Liqueur

Let stand 15 minutes, stirring occasionally, until mixture coats a spoon.

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).

Ingredients you will need

Cupcakes