Chocolate Ganache Mini-Cakes

Ingredients

• 1 box duncan hines devil's food cake 
• 6 oz baker's chocolate dark chopped
• 60 servings raspberries fresh
• 0.7 cup raspberry jam 
• 1 tablespoon raspberry liqueur 
• 0.7 cup whipping cream 

Equipment

• bowl
• sauce pan
• oven
• toothpicks
• wooden spoon
• ziploc bags
• muffin liners

Directions

1. Heat oven to 350F (325F for dark or nonstick pans).
2. 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).
3. Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes.
4. Remove from pans to cooling racks. Cool completely, about 30 minutes.
5. Place chocolate in medium bowl. In 1-quart saucepan, heat whipping cream just to boiling; pour over chocolate.
6. Let stand 3 to 5 minutes until chocolate is melted and smooth when stirred. Stir in liqueur.
7. Let stand 15 minutes, stirring occasionally, until mixture coats a spoon.
8. 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).
9. Spoon jam into small resealable food-storage plastic bag; seal bag.
10. Cut 3/8-inch tip off 1 corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
11. Spoon about 1 teaspoon ganache onto each mini-cake.
12. Garnish each with raspberry. Store loosely covered.