Mini Chocolate Ganache Cupcakes Recipes

Steps:

• Preheat an oven to 300 degrees F (150 degrees C). Line the cups of four 24-cup mini cupcake pans with paper liners. Sift the flour, baking soda, baking powder, all the cocoa powder, 1 package of strawberry drink mix, and salt in a mixing bowl.
• In a separate bowl, beat butter and white sugar with an electric mixer on medium speed until light and fluffy; beat the eggs in, one at a time, adding each egg after the previous one has been completely incorporated. Beat in vanilla extract; mix in the flour-cocoa mixture in 4 additions, alternating each time with milk. Reduce mixer speed to low, and beat in the cream. Fill the cupcake cups 1/2 to 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 10 to 15 minutes. Remove to racks, and allow the cupcakes to cool.
• Bring 2 cups of cream almost to a boil in a saucepan over medium-high heat; dissolve the 2 packets of strawberry drink mix into the cream. Stir in the white chocolate until the chunks melt and the mixture becomes melted, smooth, and shiny. Set aside and allow ganache to cool to warm temperature (about 95 degrees F/ 35 degrees C). Frost each cupcake with ganache.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in chocolate syrup and vanilla extract. Add flour; mix until combined. Stir in chocolate chips. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes; do not overbake. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
• While cupcakes are cooling, combine chocolate chips, heavy cream, and instant coffee granules for the ganache in a microwave-safe bowl. Microwave at 30 second intervals, stirring between, until melted.
• Dip the top of each cupcake in the ganache. Do not refrigerate.

Steps:

• Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
• Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.
• For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.

Steps:

• Cakes: Preheat oven to 375 degrees. Brush mini muffin tins with butter, then dust with cocoa powder, tapping out excess. Melt chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water; remove from heat and let cool. Stir together cocoa powder and hot water in a small bowl until a smooth, loose paste forms; set aside.
• Whisk together flour, baking soda, and salt in a medium bowl. Beat together butter and sugars with a mixer on medium-high speed until light and fluffy. Reduce speed to low and beat in eggs, 1 at a time, until incorporated. Beat in vanilla, cocoa mixture, and melted chocolate. Beat in half of flour mixture, then sour cream. Beat in remaining flour mixture just until combined, scraping down sides of bowl as needed.
• Spoon 2 tablespoons batter into each mini muffin cup. Bake until puffed and a toothpick inserted into center of cakes comes out with moist crumbs attached, 8 to 10 minutes. Let cakes cool in tins 5 minutes, then invert onto a wire rack to let cool completely.
• Ganache: Bring cream to a simmer in a small saucepan over high heat. Place chocolate in a small bowl. Pour cream over chocolate, let stand 1 minute, then stir until chocolate is melted and smooth.
• Assembly: Pour 1 teaspoon ganache over each cake. Let stand until ganache is set, about 30 minutes. Shave block chocolate with a peeler and place curls on top of cakes.

Steps:

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