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Mini Chocolate Cakes with Chocolate Ganache

These little chocolate cakes are topped with the silkiest chocolate ganache frosting! It's a perfect individual serving especially when there's a dollop of fresh raspberry cream.
Course Breakfast
Cuisine American
Keyword Chocolate Recipes, Ganache, Raspberries
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 24 servings
Author Amy Williams mynameissnickerdoodle.com
Cost $6



  • 1 Box Devil's Food Cake Mix
  • 3.5 oz Instant Pudding Mix
  • 3 Large Eggs
  • 1/4 Cup Vegetable Oil
  • 1/4 Cup Sour Cream
  • 1 Cup Milk
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Pure Almond Extract


  • 1/2 Cup Butter
  • 2 TBSP Milk
  • 1/2 Cup Cocoa Powder
  • 1 tsp Pure Vanilla Extract
  • 2 1/2 Cups Powdered Sugar


  • 1 1/2 Cups Heavy Whipping Cream
  • 1 tsp Pure Vanilla Extract
  • 1/4 Cup Granulated Sugar
  • 1/3 Cup Raspberry Preserves



  • In a large stand mixer combine all cake ingredients and mix on medium speed for 2 minutes.
  • You may need to scrape down the sides halfway through the mixing process.
  • Generously spray 2 standard muffin tins (12 each) with cooking spray.
  • Spoon 1/4 cup of cake batter in each cup.
  • Preheat oven to 350 degrees.
  • Bake for 20-22 minutes or until the center of the cupcakes are set and cooked through.
  • Remove from the oven and cool in the pans for 10 minutes.
  • Gently run a butter knife around the edges of each cupcake.
  • Pop out each cupcake and place onto a cooling rack that has been placed on top of a cookie sheet.
  • Cool completely before frosting. About 1 hour.


  • In a small pot over medium high heat melt butter and cocoa powder together.
  • Remove from heat and stir in milk, vanilla and powdered sugar.
  • Whisk together until smooth.
  • Let the it cool for 10 minutes before frosting the mini cakes.
  • Turn over each cupcake so the top of the cupcake is facing the cooling rack.
  • Take a large tablespoon and spoon frosting over the top of each cake. Let it drip down the sides, coaxing it with the back of the spoon if needed.
  • These can be served immediately or stored in an airtight container for up to 4 days.


  • In a large stand mixer add whipping cream, vanilla and sugar together.
  • Beat on high speed for 1-2 minutes or until firm peaks form.
  • You do not want to over beat the cream or else it will turn into butter. If this happens you can add a few tablespoons of whipping cream to thin it out.
  • Gently fold in raspberry preserves until it is fully incorporated.
  • Serve a dollop on the side of the chocolate cake.
  • This will keep for up to 4 days in an airtight container chilled in the refrigerator.