Ingredients Needed:

Cupcake Ingredients:

Devil’s Food Chocolate Cupcake Mix

 Filling:

2 cups Raspberry Filling

 Chocolate Ganache Frosting:

16 oz of semi-sweet chocolate chips

2 cups of heavy cream 

Directions:

Mix chocolate cupcake box mix as directed in a medium bowl. Scoop the cupcake batter into tins until they are 2/3 full to allow room to rise while cooking.

Bake cupcakes for 15-20 minutes until cupcakes bounce back when touched. Rotate halfway through bake time. Allow cupcakes to cool.

While waiting for the cupcakes to cool, bring heavy cream to a slight boil (steam coming off). Pour heavy cream over chocolate chips and whisk until smooth. Allow mixture to cool at room temperature then put in refrigerator overnight or at least 12 hours to allow the ganache to set up.

Once the cupcakes are cooled, use a piping bag fill cupcakes with raspberry filling. Fill generously.

When the frosting is the correct consistency, use a piping bag (or a Ziploc with the corner cut out!) to swirl the frosting onto the cupcakes. Start from the outside of the cupcake and work your way into the middle in a circular design.  Top with a dollop of raspberry filling on top!

Enjoy! Look for the Red Velvet Cupcake Recipe next week along with our favorite Maple Bacon Cupcakes.