Raspberry Filled Cupcakes with Chocolate Ganache

I love this recipe simply for the reaction I get from people on the first bite:

"Oh! It's filled with jam!"
This easy cupcake recipe involves a SuperMoist Butter Golden cupcake, filled with seedless raspberry jam, and topped off with Chocolate Ganache.
If your feeling fancy or creative, buy some fresh raspberries for a pretty garnish. That bright fuchsia color will break up that dark chocolate brown.
What you will need:

• Moist Butter Golden Cake Mix (I used Duncan Hines)
• ingredients according to cake mix (usually eggs, butter/oil, water)
• seedless raspberry jam

Chocolate Ganache Ingredients

• 12 oz chocolate, chopped with small pieces
• 1 cup heavy cream

Now lets 's get started!
Preheat oven to temperature according to package directions. 
Place cupcake liners in muffin. Mix cake ingredients in large bowl and scoop into muffin tins. (DO NOT add the raspberry jam to this batter! Although it may be tempting, save the jam until after the cupcakes are baked and cooled!)
Bake cupcakes for appropriate time on box. After they're ready, let cool for about 15mins before we add the raspberry jam.
Now once the cupcakes are cooled completely, the fun part begins!
Take a clean turkey baster and (while plugging the bottom) scoop the raspberry jam into it. Poke the tip of baster (about 1inch) into the middle of the cupcake and squeeze baster slowly. I try to squeeze a big tablespoon of jam into the cupcake. *Once the cake begins to expand and show slight cracks on top, that is when you should stop filling. Repeat with each cupcake!

Now for the Ganache:
Place the chopped pieces of chocolate in a large bowl. Heat the heavy cream on med-high heat until it comes to a strong simmer, just before boil. Remove heavy cream from heat and immediately pour it over the chocolate pieces. Stir until completely mixed, melted, and glossy. Allow ganache to cool before pouring it to glaze your cupcakes. (The longer you allow ganache to cool, the thicker it will set.)

Once your ganache is ready, take a big tablespoon and drizzle it on top of your cupcakes, completely covering the center (to hide the cracks from jam filling).

While ganache is still wet, place your raspberry on top, using chocolate like glue.

*STAY POSTED for an awesome instructional video, courtesy of Betty Crocker, on how to make ganache.

Serve, Eat & Enjoy! <3