Chocolate Blackout Cupcakes
User Reviews
5
Chocolate Blackout Cupcakes
Description
Chocolate Blackout Cupcakes combine multiple forms of chocolate—bittersweet chopped and Dutch-process cocoa—to create a deeply chocolatey base. The batter is enriched with sour cream and oil, resulting in a moist, tender crumb after baking. A semisweet chocolate ganache filling adds a luscious center, chilled to just the right consistency before filling. The frosting contrasts with a blend of melted bittersweet chocolate, powdered sugar, cocoa powder, and butter, yielding a creamy yet firm topping. Each component contributes layers of chocolate flavor and varied textures, from the soft crumb to the silky filling and smooth frosting.
Baking involves melting chocolate with hot water and letting it stand to develop smoothness before mixing with the wet ingredients. The flour mixture is folded in carefully to avoid overmixing, ensuring a tender cupcake structure. The ganache filling is made by gently heating cream and chocolate in the microwave and chilling briefly. Once baked, cupcakes are cooled completely before filling and frosting, allowing the ganache to hold its shape when piped or spooned in.
These cupcakes are suited for occasions where a richer chocolate dessert is desired. Their dense, moist crumb pairs well with a cup of coffee or milk. The ganache adds a surprise chocolate center, while the frosting adds additional chocolate depth and a slight sweetness. They can be stored in an airtight container to maintain moisture, and chilling may help the ganache keep firmness between servings.
Ingredients
For the ganache filling:
- 2 ounces semisweet chocolate
- 1/4 cup heavy cream
For the cupcakes:
- 4 ounces bittersweet chocolate finely chopped
- 1/3 cup Dutch-process cocoa powder dark
- 1/2 cup water boiling
- 3/4 cup all-purpose flour 95 grams
- 1/2 cup granulated sugar 100 grams
- 1/4 cup light brown sugar packed, 50 grams
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup sour cream at room temperature, or plain yogurt
- 1/4 cup vegetable oil
- 2 egg at room temperature, large eggs plus one egg yolk
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
For the frosting:
- 8 ounces bittersweet chocolate melted and cooled
- 3 cups powdered sugar sifted
- 1/4 cup cocoa powder sifted, dark
- 8 ounces unsalted butter at room temperature
- 1/4 teaspoon salt fine
- 2 teaspoons vanilla extract pure
- 2 tablespoons heavy cream
Instructions
Make the filling:
- 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.
Make the cupcakes:
- 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 high-quality cupcake liners.
- In a small bowl, whisk together the flour, sugar, salt, and baking soda. Set aside.
- 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.
Fill the cupcakes:
- 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.
Make the buttercream:
- 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. Scrape down the bottom and sides of the bowl, as well as the mixer attachment. 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 the filled cupcakes. Serve or store covered at room temperature for up to 1 day, or covered in the fridge for up to 3 days.
User Reviews
Overall Rating
5
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