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.
