All of my cupcake recipes are from the same book. I sat down and read some hints about cooking these recipes. On thing I read that helped A LOT, is that each cupcake should have 1/4 of batter in it before you cook it. I went and purchased a muffin scoop that help a 1/4 cup. You will NOT get 24 cupcakes. You will get between 12-18. It's worth it to fill the liners and not skimp.
I think this is my favorite of the cupcake recipes. It is very decadant.
Ingredients:
1 box chocolate cake mix
1(4-oz.) package pudding powder ( I ended up buying a large box of instant vanilla pudding and measuring out 4-oz of the powder. It worked great!)
2 eggs
1/2 cup milk
1 recipe chocolate ganache
1 recipe whipped cream
1 cup raspberries for garnish
--Mix together cake mix, pudding powder, eggs and milk. Pour into paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched. Remove from the oven and cool on wire rack.
Frost with chocolate ganache and whipped cream and top with raspberries.
Chocolate Ganache Recipe
1 cup heavy whiping cream
12-oz semi sweet chocolate chucks or chips
-Heat cream in a saucepan until it comes to a boil.
Remove from heat and pout over chocolate in a mixing bowl. Stir to mix together. You can pour it over your cakes warm, or allow it to cool slightly and be spread like frosting.
Whipped Cream
2 cups heavy cream
1/4-1/2 cup powdered sugar (depending on preference)
(I also added a small package of unflavored gelatin to keep the cream together better.)
--Pour cream into large mixing bowl and start mixing at low speed. Gradually increase speed until cream thickens and soft peaks form.
Turn off mixer and add sugar. Start slowly again to avoid messes. Beat until stiff peaks form.
The stiffer the cream the easier it is th frost cupcakes. Keep refrigerated.
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