Page 247 - Cupcakes

GANACHE FILLING:

¾ cup heavy (whipping) cream
8 ounces semisweet chocolate chips or chunks (1⅓ cups)

1 tablespoon Chambord (black raspberry liqueur, optional)

CRUSTS:

Solid vegetable shortening or butter for greasing the pans
All-purpose flour for dusting the pans
1 package (20 ounces) brownie mix

5 tablespoons unsalted butter, melted
⅓ cup water

1 large egg
1 teaspoon pure vanilla extract

GARNISH:

2 pints fresh raspberries
1 tablespoon confectioners’ sugar

1 tablespoon chocolate decorating icing (optional)

the CupcakeDoctor says...

The chilling takes time in this recipe, which is why it is best prepared a day
ahead. The chilling period makes lifting the tart crusts out of the pans so
much easier. If you leave the crusts in the refrigerator overnight to chill,

cover them with plastic wrap. If the brownie starts to stick when you press it
into the pan to create the crust, wet the spoon or knife under cool running
water.

1. Prepare the ganache filling: Place the cream in a small saucepan and bring to a
boil over medium heat. Place the chocolate in a large stainless steel or glass