Chocolate And Raspberry Cupcakes

1. 1

   Preheat the oven to 350u00b0F. Line a 16-hole (3 oz) cupcake pan with paper liners.

2. 2

   Prepare cake according to package instructions, then fold in the raspberries. Divide cake mixture among paper liners (approximately 2 rounded tablespoons each).

3. 3

   Bake for about 40 mins. Transfer cakes to a wire rack to cool.

4. 4

   To make chocolate ganache, bring cream to a boil in a small saucepan then pour over chocolate in a small bowl and stir until chocolate is melted and smooth. Stand until ganache is a spreadable consistency.

5. 5

   Spread chocolate ganache over cakes.

* Per serving · 4 servings · Values may vary.

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