1 package of ready-to-eat chocolate cake mix
1 can of whipped cream, thawed, or heavy cream and sugar, whisked together, or store-bought whipped topping
For the glaze:
120g of high-quality dark chocolate, broken into pieces
1/4 cup of unsalted butter
1 package of ready-to-eat chocolate cake mix
1 can of whipped cream, thawed, or heavy cream and sugar, whisked together, or store-bought whipped topping
For the glaze:
120g of high-quality dark chocolate, broken into pieces
1/4 cup of unsalted butter
Prepare the cake mix according to package instructions
Bake in 24 large muffin cups lined with paper liners and bake until a toothpick inserted comes out clean
Let cool completely
Cut off the top third of each muffin, then remove the excess cake from the center
Place 2 tablespoons of whipped cream into each muffin cup
Cover the tops with the cut-off cake pieces
For the glaze, melt the chocolate and butter in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth
Let cool slightly
Dip the top of each muffin into the cooled glaze, allowing any excess to drip back into the bowl
Let set at room temperature for 10-15 minutes before serving
Suggestions for decorating: confectioner's sugar, cocoa powder, maraschino cherry halves, or crystallized fruit.
