Prep Time: 45 Minutes • Start to Finish: 1 Hour 55 Minutes • Makes 60 mini cakes
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. Divide batter evenly among muffin cups, filling each with about 1 heaping tablespoon batter or until three-fourths full.
2 Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes 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 spoon.
4 Meanwhile, by slowly spinning end of round handle of wooden spoon back and forth, make deep, ½-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 ⅜-inch tip off 1 bottom 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.
1 Mini Cake: Calories 80; Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 65mg; Total Carbohydrate 9g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, 1 Fat Carbohydrate Choices: ½
Tip If you refrigerate these mini cakes, let them stand at room temperature at least 20 minutes before serving.