Food: Box of Chocolates Mini Cupcakes

I know a lot of people out there have major hate for Valentine's Day, but I've always loved it, in a relationship or not. The candy, the colors, the little hearts, I'm a sucker. Plus I love doing Valentinesy stuff for my friends who don't enjoy singledom as much as they should. This year I was inspired by one of the ideas in the Hello, Cupcake! book I got for Christmas for mini cupcakes that look like truffles. The shirt box full went into the office and the small boxes are going to some friends and of course my boyfriend.

This was also my first chance to use my mini electric cupcake maker, which is awesome! The cupcakes cooked up in 7 min, cleanup was easy, and the kitchen didn't get scorching hot because the oven was on.

Box of Chocolate Mini Cupcakes
by Desiree Roughton

Ingredients:
Mini Cupcakes:
*1 box store bought cake mix (any favor) prepared according to package
 (I used the $.69 store brand from Fresh and Easy)

Ganache Frosting:
*16oz. milk or semi-sweet chocolate chips
*2 c. heavy creme

Decorations and wrapping:

What you could use:
*sprinkles
*colored sugar
*chocolate colored mini marshmallows
*melted white chocolate
*candy boxes
*anything else to make your cupcakes look like fun or gourmet chocolates

What I got:
*pink shirt box - Target - $1.50 (on-sale)
*dot sprinkles - $1 - (seasonal)
*pink and purple colored sugar sprinkles - $1 each (seasonal)
*mini cupcake liners - Wal-Mart - $2 (seasonal)
*small heart shaped boxes - $.99 - 99 Cent Only Store
*melted white chocolate chips (pantry raid)

*NOTE: this makes a lot of ganache but you might as well utilize all the chocolate and creme that comes in those predetermined sizes. This will give you a generous amount to glaze your cupcakes and leave some extra to make quick truffles or top ice cream or other desserts. You can also slowly reheat ganache after its been refrigerated.

Directions:

Preheat oven to 350.

Fill mini cupcake tins 2/3 full with cake batter (You want to fill them enough so that the tops will bake above the liners.)

Bake for 8-12 minutes, watching closely. (Smaller cupcakes burn more easily!)

Let cool and set aside.

For the ganache:

Pour chocolate chips in mixing bowl, set aside.

Bring creme to a boil. (Make sure to keep an eye on it!)

Pour hot creme over chocolate and let sit 30-60 seconds. Stir thoroughly with wisk until smooth and shiny. (At first it may seem like the creme and chocolate are not mixing well, keep going and they'll start to come together.)

Dip cupcake tops into glaze.

Decorate as you please. This can be time consuming but is what makes these little treats so special!

Tip: Use a toothpick dipped in water or a little bit of oil to pick up and place sprinkle shapes.

Enjoy!