Best Chocolate Blackout Cupcakes Recipes

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CHOCOLATE BLACKOUT CUPCAKES



Chocolate Blackout Cupcakes image

Cupcakes can't get more chocolaty! Betty Crocker® devil's food cake filled with fudge pudding and topped with rich ganache - the perfect dessert recipe for chocolate lovers!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 23

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) chocolate fudge pudding and pie filling mix (not instant)
1 1/2 cups milk
2 1/2 cups bittersweet chocolate chips
1 cup whipping cream

Steps:

  • Heat oven to 350°F. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool completely.
  • Meanwhile, make pudding mix as directed on box, using 1 1/2 cups milk. While pudding is hot, stir in 1/2 cup of the chocolate chips until melted. Cover; refrigerate until cool, about 1 hour.
  • Place remaining 2 cups chocolate chips in heatproof bowl. In 1-quart saucepan, heat whipping cream to boiling. Pour over chocolate chips; let stand 1 minute. Stir with whisk until melted and smooth. Let ganache stand at room temperature 30 minutes, stirring occasionally, until thickened.
  • Crumble 1 cupcake; set aside for topping. With end of wooden spoon handle, make deep, 3/4-inch-wide indentation in center of top of remaining 23 cupcakes, not quite to bottom. Spoon pudding into resealable food-storage plastic bag; seal bag. Cut 1/2-inch tip off corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening. Frost cupcakes with ganache; sprinkle with cupcake crumbs. Store loosely covered.

Nutrition Facts : Calories 270, Carbohydrate 30 g, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 190 mg

CHOCOLATE BLACKOUT CUPCAKES RECIPE - (4.3/5)



Chocolate Blackout Cupcakes Recipe - (4.3/5) image

Provided by Nicole S

Number Of Ingredients 6

1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) chocolate fudge pudding and pie filling mix (not instant)
1 1/2 cups milk
2 1/2 cups bittersweet chocolate chips
1 cup whipping cream

Steps:

  • 1. Heat oven to 350°F. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool completely. 2. Meanwhile, make pudding mix as directed on box, using 1 1/2 cups milk. While pudding is hot, stir in 1/2 cup of the chocolate chips until melted. Cover; refrigerate until cool, about 1 hour. 3. Place remaining 2 cups chocolate chips in heatproof bowl. In 1-quart saucepan, heat whipping cream to boiling. Pour over chocolate chips; let stand 1 minute. Stir with whisk until melted and smooth. Let ganache stand at room temperature 30 minutes, stirring occasionally, until thickened. 4. Crumble 1 cupcake; set aside for topping. With end of wooden spoon handle, make deep, 3/4-inch-wide indentation in center of top of remaining 23 cupcakes, not quite to bottom. Spoon pudding into resealable food-storage plastic bag; seal bag. Cut 1/2-inch tip off corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening. Frost cupcakes with ganache; sprinkle with cupcake crumbs. Store loosely covered.

CHOCOLATE BLACKOUT CUPCAKES



Chocolate Blackout Cupcakes image

Chocolate Blackout Cupcakes feature a dark chocolate cupcake filled with chocolate ganache and topped with a rich dark chocolate buttercream. For serious chocolate lovers only!!

Provided by @MakeItYours

Number Of Ingredients 16

For the ganache filling
2 ounces (57 grams) semisweet chocolate
1/4 cup heavy cream
For the cupcakes
4 ounces (113 grams) bittersweet chocolate, finely chopped1/3 cup (28 grams) dark cocoa powder
1/2 cup boiling water
3/4 cup (95 grams) all-purpose flour1/2 cup (100 grams) granulated sugar
1/4 cup (50 grams) packed light brown sugar1/2 teaspoon salt1/2 teaspoon baking soda1/2 cup (113 grams) sour cream or plain yogurt, at room temperature 1/4 cup vegetable oil2 large eggs plus one egg yolk, at room temperature 2 teaspoons white vinegar
For the frosting
8 ounces (227 grams) bittersweet chocolate, melted and cooled
3 cups (375 grams) powdered sugar, sifted
1/4 cup (21 grams) dark cocoa powder, sifted
8 ounces (227 grams) unsalted butter, at room temperature
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
2 tablespoons heavy cream

Steps:

  • Place the chocolate and cream in a medium microwave-safe bowl and microwave until mixture is warmed, about 30 seconds. Whisk until smooth. Place mixture in refrigerator until just chilled and firmed, no longer than 30 minutes.
  • Meanwhile, preheat oven to 350°F.
  • In a medium heatproof bowl add the chocolate and cocoa. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
  • Line a standard 12-cup muffin tin with foil or paper liners.
  • In a small bowl, whisk together the flour, sugar, salt, and baking soda.
  • Whisk sour cream, oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
  • Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 17 to 20 minutes. Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
  • Using an apple corer or pairing knife, slice a small section of the center of the cupcake, being careful not to slice through the bottom. Fill each hole with 1 heaping teaspoon of the firmed ganache.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar, cocoa powder, and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, cream, and cooled melted chocolate and beat on medium for 2 minutes, or until light and fluffy.
  • Spread or pipe evenly over filled cupcakes. Serve or store covered at room temperature for up to 1 day, or covered in the fridge for up to 3 days.

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