Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Tuesday, February 12, 2013

A long time ago, Baskin Robbins introduced a yummy new ice cream. It was a dark chocolate truffle flavor with bits of raspberry brownie inside. So yummy! I was thinking about that the other day and how much I loved it but can't get it anymore. Are there even Baskin Robbins ice cream shops around? The only one I knew of near me closed up....sad!! I decided the next best thing was to create some cupcakes along the same lines. Dark chocolate and raspberry is a delicious combo so it was no big surprise when these cupcakes turned out great!

Ganache Filled Dark Chocolate Cupcakes with Raspberry Buttercream


1 box dark chocolate cake mix
4 eggs
2/3 cup melted butter
1 cup milk
1 cup chocolate chips
1/2 cup heavy cream
1 cup unsalted butter, at room temperature
2 cups powdered sugar
1/2 cup seedless raspberry preserves

In a large mixing bowl, combine the cake mix, eggs, melted butter and milk. Mix on low for one minute, then increase speed to medium and beat for two minutes.

Pour batter into lined muffin tins.

Bake according to box directions. Cool to room temperature.

In a small saucepan, heat heavy cream to just under boiling. Remove from heat and add chocolate chips. Stir until melted. Set aside to cool to room temperature.

In a large mixing bowl, whip butter until smooth. Add powdered sugar and beat until fluffy. Add raspberry preserves and beat until well mixed.

Place cooled ganache into a piping bag fitted with a pointed tip. I used a #3 Wilton tip.

Insert tip down into the top of the cooled cupcake and squeeze enough chocolate ganache into the cupcake until you see it start to seep out the top. Repeat with remaining cupcakes.

With a clean bag and tip, or with a spatula, frost cupcakes with raspberry buttercream.

Garnish with leftover chocolate ganache. And fresh raspberries, if desired.

Prep time: 30 minutes
Cook time: 30 - 45 minutes

Let's get going.

Combine the cake mix, eggs, milk 
and butter in a mixing bowl and 
beat on low for one minute.

Increase speed and beat for two 
more minutes or until batter is combined.

Fill your cupcake liners.

Bake and cool!

In a small saucepan, heat the 
cream to just barely simmering.

Remove from the heat and add 
the chocolate chips. Stir until smooth. 
Set aside to come to room temp.

Here's the size tip I used. #3 Wilton.

Fill each cupcake with the room 
temperature ganache until you 
see it bubble out the top.

In a large mixing bowl, combine 
the butter and powdered sugar until fluffy.

Add the raspberry preserves.

Beat until well combined and fluffy.

Frost the cupcakes and drizzle 
with any leftover chocolate ganache.