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February 08, 2019

Good Dee's Chocolate Cupcakes with Raspberry Filling and Chocolate Ganache

From Deana Karim



Good Dee's Chocolate Cupcakes with Raspberry Filling and Chocolate Ganache

Valentine's is around the corner but this doesn't have to be just for date night. This incredible recipe was created by one of our contributing bakers, Meg. It is one of the most delicious and beautiful desserts we have made in the Good Dee's test kitchen. You will want to make this over and over!

This raspberry filling can be used for a number of things but most of all...it's good just in a bowl by itself. 

Here's what you'll need:

Good Dee's Chocolate Cupcakes with Raspberry Filling and Chocolate Ganache

Servings: 12

Calories per Serving: 234

 

Ingredients for cupcakes:

3 eggs

76g butter or coconut oil

1 package Good Dee’s chocolate snack cake mix

 

Ingredients for filling:

56g butter or coconut oil (softened to room temperature)

56g cream cheese (softened to room temperature)

2ml/0.5tsp pure vanilla extract

150g - 180g powdered sweetener

75g whole raspberries or 50g sugar free raspberry preserves

 

Ingredients for ganache:

120ml/0.5c heavy whipping cream

120g sugar free chocolate (I used Coco Polo 70% dark buttons)

 

Instructions:

Preheat oven to 325F.

Line cupcake tin with cupcake liners.

Prepare the cake mix according to the light and fluffy directions.

Fill each cupcake liner just over halfway, until all batter is used.

Bake for 23-25 minutes (rotating pan halfway through) or until edges are set and a

toothpick inserted into the center of a cupcake comes out clean.

Allow the cupcakes to cool completely in the tin.

Once the cupcakes are cool, core each cake with a cupcake corer or a paring knife, and remove the top of each core to reserve for covering the filling.

 

Put softened butter for the filling into a medium bowl or the bowl of a stand mixer and mix until pale and fluffy.

Add cream cheese and vanilla and mix well until combined.

Add powdered sugar in three parts, mixing well each time, with the final mix 2-3

minutes.

Add in the raspberry purée and mix until combined.

Spoon the filling into the sandwich/piping bag, pressing into one corner and pushing the air out before closing.

Cut off the corner of the sandwich bag and fill each cupcake, leaving just enough room for the top of the core to cover the filling completely.

Once the cakes are filled, cover with the tops of the cupcake cores.

Weigh out the chocolate for the ganache in a small bowl.

In another small bowl, heat the heavy whipping cream in a microwave in 10 second

increments until steaming and hot but not boiling; alternatively, this can be done in a bowl over a boiling pot of water.

Once the cream is hot, pour over the chocolate, allow it to sit for a few seconds, and then mix until chocolate is melted and it looks smooth and shiny.

Allow ganache to cool for 5 minutes and then spoon small amounts onto the tops of the cakes, until entire tops are covered to the edges.

The filled and ganache-covered cakes can be stored at room temperature for 3 days, refrigerated for a week, and frozen for several months. If refrigerating/freezing, allow the cakes to come to room temperature before eating.

Enjoy!





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