WW mini chocolate cupcakes with chocolate ganache
SmartPoints® value per serving
Two-ingredient ganache is the perfect sweet finish for these bite-size cupcakes. If you're garnishing your cupcakes with blackberries and they're jumbo-size, slice them in half width-wise. Place them so the cut-side is facing up which will look like a purple flower.
WW Chocolate cake mix
5 Tbsp, divided
Bittersweet chocolate chips
1 cup(s), or raspberries
- Preheat oven to 350°F. Lightly coat 15 holes of a nonstick mini muffin pan with nonstick cooking spray (or use mini cupcake liners).
- In a small bowl, whisk together cake mix, eggs, 3 tbsp water, and oil until smooth. Evenly divide batter among prepared muffin holes. Bake until a toothpick inserted into the center of a cupcake comes out clean, 9 to 11 minutes; let cupcakes cool.
- Meanwhile to make chocolate frosting, place bittersweet chocolate and remaining 2 tbsp water in top of a double boiler (or heat proof bowl set over simmering water); whisk mixture until fully melted and glossy, adding more water if necessary to thin. Remove from heat; let cool for 10 minutes before spreading each cake with a tsp glaze. Top each with a whole or sliced berry.
- Serving size: 1 cupcake