Box of Chocolates Cupcakes

Here's another recipe I can't wait to try...

Box-of-Chocolates Cupcakes

Ingredients:
1 pkg. (18-1/4 oz) devil’s food cake mix
1-1/3 cups strong brewed coffee
3 eggs
1/2 cup canola oil

CHOCOLATE -COFFEE FILLING
8 oz. bittersweet chocolate, chopped
3 Tbsp. sugar
4 Tbsp. strong brewed coffee, divided
3 egg yolks, beaten
1-1/2 cups whipped topping

GANACHE

4 oz. bittersweet chocolate, chopped
2 oz. white baking chocolate, chopped
3/4 cup heavy whipping cream, divided
2-1/2 tsp. corn syrup, divided
Paste food coloring of your choice

Directions:
In a large bowl, combine the cake mix, coffee, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups two-thirds full.

Bake at 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool.

Meanwhile, in a double boiler, constantly stir the chocolate, sugar and 3 Tbsp. coffee until smooth. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cook and stir for 4-5 minutes or until mixture reaches 160 degrees.

Divide mixture among three small bowls. Into one bowl, stir remaining coffee. Use other two bowls to make Chocolate-Orange and Chocolate-Hazelnut fillings (below). Fold 1/2 cup of whipped topping into each. Chill for 10 minutes.

Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with on filling flavor. Push the tip through the bottoms of the paper liners to fill eight cupcakes. Repeat with remaining fillings and cupcakes.

For ganache, place chocolates in separate small bowls. In a small saucepan, bring cream just to a boil. Pour 1/2 cup cream over bittersweet chocolate; pour remaining cream over white chocolate. Whisk chocolate mixtures until smooth.

Stir 2 tsp. corn syrup into bittersweet ganache and 1/2 tsp. corn syrup into white ganache. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes.

Dip tops of cupcakes in bittersweet ganache. Tint white ganache as desired, pipe designs over tops. Refrigerate until set. Sore in an airtight container in the refrigerator.

CHOCOLATE-ORANGE FILLING
Prepare filling as directed with 3 Tbsp. coffee. Into a third of the mixture, stir in 2 Tbsp. orange juice concentrate. Proceed as directed.

CHOCOLATE-HAZELNUT FILLING
Prepare filling as directed with 3 Tbsp. coffee. Into a third of the mixture, stir in 2 Tbsp. chocolate hazelnut spread and 1 Tbsp. heavy whipping cream. Proceed as directed.

While searching the web for interesting recipes, I came across these adorable little cakes.  They are perfect for Valentine's Day!

Miniature Victoria Sponge Heart Cakes

Ingredients:  For the Cakes:  1 (18.25 oz.) box yellow or white cake mix 1 cup sour cream 4 eggs, beaten 1/3 cup vegetable oil 1/4 cup water  For the Strawberry Jam Filling: 1 1/2 cups strawberry jam or lemon curd (or any other jam, preserves or curd of your choice)  For the Vanilla Buttercream Filling: 1/3 cup (5 tbsp./3 oz./75g) unsalted butter, at room temperature 2/3 cup confectioners' sugar 3 to 4 tablespoons milk 1/2 teaspoon vanilla extract  For Garnish: Confectioners' sugar Fresh strawberries

Instructions: 1. Preheat oven to 350 degrees F/180 degrees C. Grease and flour two (6-cavity) mini heart pans (I used two 6-cavity mini heart pans made by Wilton), OR alternately spray pans with non-stick baking spray with flour.  2. Combine all cake ingredients in bowl of an electric mixer and beat for thirty seconds on low speed, then beat two minutes on medium speed. Divide batter between each mini heart cavity and bake in preheated oven for 15 to 18 minutes (you will probably have some batter left over), until a cake tester inserted in center of cakes come out clean. Place cake pans on cooling racks. Let cakes cool in pans for 10 to 15 minutes. Remove cakes from pans and let cakes cool completely.  3. To Make Vanilla Buttercream Filling: Combine butter, confectioners' sugar, 2 tablespoons milk and vanilla in a large mixing bowl. Beat with electric mixer at low speed until blended. Beat at high speed until light and fluffy, adding more milk, 1 teaspoon at a time, as needed for good spreading consistency.  4. Once cakes have cooled completely, cut each individual heart cake in half horizantally. You will now have 24 mini heart cake halves.  5. Spread 2 tablespoons jam (or lemon curd, if using) on one side of each heart shaped mini cake, then spread 2 tablespoons of the buttercream icing on one side of another mini cake half. Sandwich the two cake halves together and repeat this procedure with remaining heart cake halves. Place cakes on serving plates and dust top of each cake heavily with confectioners' sugar. If desired, garnish each cake with a strawberry half. Serve cakes at room temperature. Store any uneaten cakes in the refrigerator, wrapped tightly in plastic wrap.  Makes 12 sandwiched mini heart cakes.