Chocolate And Raspberry Cupcakes

Directions

1. 1
   Preheat the oven to 350°F. Line a 16-hole (3 oz) cupcake pan with paper liners.
2. 2
   Prepare cake according to package instructions, then fold in the raspberries. Divide cake mixture among paper liners (approximately 2 rounded tablespoons each).
3. 3
   Bake for about 40 mins. Transfer cakes to a wire rack to cool.
4. 4
   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.
5. 5
   Spread chocolate ganache over cakes.