Side Pannel
Blackout Cupcakes
Blackout Cupcakes
- Recipe Submitted by Cool Whip on 09/11/2014
Category: Holiday, Kids, Cakes
Ingredients List
- Chocolate Ganache Frosting
- 12 oz semi sweet chocolate, either chips or finely chopped
- 1 cup heavy cream
- Cupcakes
- 1 cup cake flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup brewed coffee
- 1/2 cup buttermilk
- 1 egg
- 1 tsp vanilla
- Brownie Batter Filling
- 1/2 cup butter, room temperature
- 1 cup dry brownie mix
- 1 1/2 cup powdered sugar
- 2 Tbsp heavy cream
- Garnish
- Brownie pieces
- chocolate chips
- 3/4 cup milk chocolate, melted
Directions
Chocolate Ganache Frosting
1. Pour chocolate into a heat-safe bowl.
2. In small saucepan heat the cream until it almost boils, but not quite. Pour hot cream over chocolate and let sit for 3-4 minutes. Stir the chocolate until it's completely melted with the cream.
3. Allow to chill in refrigerator for 2 hours to overnight. It will become a solid.
Cupcakes
1. Preheat oven to 325°
2. Put all ingredients into stand mixer and beat for 3 minutes.
Fill cupcake liners 1/2 way full and bake for 20 minutes until the centers spring back.
3. Allow to cool completely.
Brownie Batter Filling
1. In bowl of stand mixer beat butter and brownie mix together until combined and smooth.
2. Slowly add in powdered sugar and beat until combined.
3. Finally beat in cream until incorporated.
Assembly
1. Hollow out the cupcakes using a paring knife and fill them with the brownie batter filling. I used a ziplock bag with the tip cut off for easy filling.
2. Place chilled chocolate ganache into bowl of stand mixer and beat until fluffy and smooth. Fill piping bag with chocolate ganache and pipe onto cupcakes. Or you can easily spread it on with a knife instead of piping.
3. Garnish cupcakes with brownie pieces, chocolate chips and drizzle with melted chocolate.
1. Pour chocolate into a heat-safe bowl.
2. In small saucepan heat the cream until it almost boils, but not quite. Pour hot cream over chocolate and let sit for 3-4 minutes. Stir the chocolate until it's completely melted with the cream.
3. Allow to chill in refrigerator for 2 hours to overnight. It will become a solid.
Cupcakes
1. Preheat oven to 325°
2. Put all ingredients into stand mixer and beat for 3 minutes.
Fill cupcake liners 1/2 way full and bake for 20 minutes until the centers spring back.
3. Allow to cool completely.
Brownie Batter Filling
1. In bowl of stand mixer beat butter and brownie mix together until combined and smooth.
2. Slowly add in powdered sugar and beat until combined.
3. Finally beat in cream until incorporated.
Assembly
1. Hollow out the cupcakes using a paring knife and fill them with the brownie batter filling. I used a ziplock bag with the tip cut off for easy filling.
2. Place chilled chocolate ganache into bowl of stand mixer and beat until fluffy and smooth. Fill piping bag with chocolate ganache and pipe onto cupcakes. Or you can easily spread it on with a knife instead of piping.
3. Garnish cupcakes with brownie pieces, chocolate chips and drizzle with melted chocolate.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
