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Chocolate Ganache Mini Cakes

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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!
by Qué Rica Vida Cocina
Updated Jan 11, 2013
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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

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

No nutrition information available for this recipe

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!
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