Chocolate And Raspberry Cupcakes - cooking recipe

Ingredients

1 box devil's food cake mix
1 1/4 cups frozen raspberries
1/2 cup cream
7 oz dark eating chocolate, chopped

Preparation

Preheat the oven to 350\u00b0F. Line a 16-hole (3 oz) cupcake pan with paper liners.
Prepare cake according to package instructions, then fold in the raspberries. Divide cake mixture among paper liners (approximately 2 rounded tablespoons each).
Bake for about 40 mins. Transfer cakes to a wire rack to cool.
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.
Spread chocolate ganache over cakes.