Best 6 Black Out Cupcake Recipes

CHOCOLATE BLACKOUT CUPCAKES

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.

THE BEST BROOKLYN BLACKOUT CUPCAKES

Steps:

• In a small, heavy bottomed saucepan, combine the cornstarch and both sugars. Gradually pour in the milk, adding it a little bit at a time, and whisking well to ensure no lumps form in the mixture.
• Cook over medium heat, stirring constantly, until the mixture thickens and can coat the back of a spoon, about 10 minutes.
• Add the chopped chocolate and continue to cook, stirring often, for about 4 minutes, or until the pudding is smooth and very thick.
• Remove from heat and stir in the vanilla. Pass the mixture through a fine-mesh strainer into a large serving bowl.
• Place plastic wrap on top of the pudding and smooth it gently against the surface. Refrigerate for at least 2 hours, or up to 3 days.
• Preheat oven to 350 degrees (F). Line (2) 12-cup muffin tins with cupcake liners. Spray lightly with non-stick baking spray, and set aside.
• In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside until needed.
• Combine the oil, butter, and chocolate together in a large bowl. Heat in the microwave, in 30 second increments, stirring between increments each time, until the butter and chocolate are completely melted. Stir in the espresso powder. Set aside and cool while you assemble the other ingredients.
• In a large bowl, combine both sugars, eggs, egg yolk, and vanilla and beat until smooth and well combined.
• Gradually add in the melted chocolate mixture, adding a little bit at a time and whisking constantly.
• Gently fold in the flour in 3 additions, alternating with the sour cream, beginning and ending with the flour. Mix gently and stop when you can still see the lightest trail of dry ingredients.
• Pour in the hot coffee (or water) and let it sit for 30 seconds, then fold it into the batter until combined.
• Fill each cupcake liner so that they're 2/3 full with batter. Bake, one tray at a time, for 16 to 18 minutes, or until the cupcakes have puffed up and a toothpick (or cake tester) inserted in the middle of a cupcake comes out clean, or with a few moist crumbs attached.
• Allow cupcakes to cool completely before frosting!
• Place both chocolates in a microwave-safe bowl. Heat in the microwave, on low power, in 30 second increments, stirring between each increment, until the chocolate is completely smooth and melted. You may also do this in a double-boiler. Set aside and cool until tepid.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter until completely smooth.
• On low speed, add in the confectioners' sugar, a little bit at a time, beating until each addition has been completely incorporated into the butter before adding more. Once all of the sugar has been added, increase speed to medium-high and beat for 3 minutes.
• Decrease the speed back to low and beat in the vanilla extract. Then slowly pour in the cooled melted chocolate and continue mixing until well combined, tuning the mixer off and scraping down the sides and bottom of the bowl as needed.
• Once all of the chocolate has been added, increase the speed back to medium-high and beat for 2 minutes. Set aside for 30 minutes to firm up, or up to 3 hours. Do not refrigerate (the chocolate will seize and render the frosting impossible to spread).
• Using a paring knife, cut out a 1/2" inch cone shaped hole in the middle of each cooled cupcake. The hole should stop about 1/4" from the bottom of the cupcake, to avoid breaking the base. Set all of the cupcake scraps aside!
• Scrape the chilled pudding into a large piping bag fitted with a medium piping tip, like this one.
• Pipe the filling into the middle of each cupcake cavity, filling it all the way to the top.
• Next, scrape your fudgy chocolate frosting into a piping bag fitted with an open star piping tip, like this one. Pipe the frosting on top of each cupcake, making sure the pudding is completely covered.
• Crumble up the cupcake scraps into fine crumbs and sprinkle a generous amount on top of each cupcake.
• Serve at once, or store in the fridge until needed. Cupcakes are best served the day they are made, but will keep, stored in the fridge, for 2 days.

CREAM-FILLED BLACKOUT CUPCAKES

Steps:

• For the chocolate cupcakes: Preheat your oven to 350 degrees F and line a 12-cup standard muffin tin with 12 cupcake liners.
• In the bowl of your stand mixer fitted with the paddle attachment, add the flour, sugar, cocoa, baking powder and salt and mix on low for 30 seconds to combine. Add the oil, melted butter, water, beaten egg and vanilla and mix on low to combine. Scrape the bowl and beater with a rubber spatula and then mix on medium speed for 30 seconds.
• Scrape and fold the batter a few times. Divide the batter into the 12 liners and tap the pan on the counter a few times to release any air bubbles. Bake until a toothpick inserted into the cupcakes comes out with moist crumbs, 22 to 24 minutes. Cool in the pan for 5 minutes before removing to a cooling rack to cool completely.
• Before frosting the cupcakes, cover them lightly with plastic wrap and chill them for 1 hour to make handling easier.
• For the fudge frosting and filling: In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium-high until very smooth and shiny, 1 to 2 minutes.
• Add the cocoa, sugar, condensed milk, vanilla and salt and blend on low until smooth. With the mixer still on low, add in 1 tablespoon of steaming hot water. Scrape the bowl, then raise the mixer to high speed and beat for 1 minute. Turn the mixer to low and mix for 1 to 2 minutes to smooth out the frosting and reduce air bubbles.
• Transfer 1/3 cup of the fudge frosting to a small bowl and stir in the marshmallow creme.
• Use a paring knife or apple corer to remove a 1-inch wide "plug" of cake in the middle of the bottom of each cupcake, cutting about halfway through.
• Place the cream filling into a small resealable plastic bag and snip off the tip. Pipe the filling into the holes cut out of the cupcakes; use the plugs or scraps of the cake you removed to plug the holes back up.
• Frost the filled cupcakes with the remaining frosting and top with mini chocolate chips if desired. Store in an airtight container for up to 3 days.

BLACK OUT CUPCAKE

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake pans with paper liners. Sift the flour, cocoa powder, baking powder, baking soda and salt together into a bowl. Whisk together the sugar, milk, oil, vanilla, eggs and egg yolk. Whisk into the dry ingredients slowly, followed by the boiling water, just to combine.
• Pour into the cupcake pans and bake for about 18 minutes. Let cool completely.
• For the carrot ganache: Whisk together the cream cheese, carrot juice and sugar in a large saucepan until smooth. Place over low heat until just boiling.
• Place the white chocolate in a large bowl and pour the hot carrot mixture over. Mix well until all the chocolate has melted. Stir in the cinnamon, vanilla and ginger. Let cool.
• For the chocolate ganache: Combine the cream, sugar and cayenne in a saucepan and bring to a boil. Combine the chocolate and butter in a bowl. Whisk the hot cream into the chocolate until smooth, then cover with plastic wrap.
• For assembly: Use a melon baller to scoop out the center of each cupcake and fill with carrot ganache. Frost with the chocolate ganache and sprinkle each cupcake with some cayenne pepper. Garnish with a marzipan carrot.

ALL-CHOCOLATE BLACKOUT CAKE FROM EBINGER'S

Steps:

• Preheat the oven to 375 degrees F.
• Butter and lightly flour two 8-inch round cake pans.
• Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste.
• Combine the chocolate and milk in a small saucepan over medium heat.
• Stir frequently until the chocolate melts, about 3 minutes.
• Remove from heat.
• Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it.
• Whisk the cocoa mixture into the milk mixture.
• Return the pan to medium heat an stir for 1 minute.
• Remove and set aside to cool until tepid.
• In the bowl of a mixer, cream the butter and sugar together.
• Beat in the egg yolks, one at a time, and add the vanilla.
• Slowly stir in the chocolate mixture.
• Combine the flour, baking powder, baking soda and salt.
• Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture.
• Fold until just mixed.
• In another bowl, whisk the egg whites until soft peaks form.
• Using a rubber spatula, gently fold the egg whites into the batter.
• Divide the batter between the prepared pans.
• Bake until a toothpick inserted in the center of a cakes comes out clean, about 45 minutes.
• Cool the cakes in the pans on a rack for 15 minutes.
• Gently remove the cakes from the pans and continue to cool.
• While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat.
• Stir in the sugar and chocolate.
• Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly.
• Boil for 1 minute.
• Remove the pan from the heat and whisk in the vanilla and butter.
• Transfer the mixture to a bowl, cover, and refrigerate until cool.
• Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth.
• Remove the top of the double boiler from the heat and whisk in the butter, 1 tablespoon at a time.
• Return the top to the hat, if necessary, to melt the butter.
• Whisk in the hot water all at once and whisk until smooth.
• Whisk in the corn syrup and vanilla.
• Cover and refrigerate for up to 15 minutes prior to using.
• Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to form 4 layers.
• Set 1 layer aside.
• Place 1 layer on a cake round or plate.
• Generously swath the layer with 1/3 of the filling.
• Add the second layer and repeat.
• Set the third layer on top.
• Quickly apply a layer of frosting to the top and the sides of the cake.
• Refrigerate for 10 minutes.
• Meanwhile, crumble the remaining cake layer.
• Apply the remaining frosting to the cake.
• Sprinkle it liberally with the cake crumbs.
• Serve the cake within 24 hours, store in a cool place.
• Note: The filling ingredients make for a very runny filling, which is how a real Ebinger's cake should be.
• For those who desire a less syrupy consistency, they can stir in an additional 1 to 2 tablespoons of cornstarch.

BROOKLYN BLACKOUT CAKE

Steps:

• Make the custard first as it needs to chill. Put all the ingredients, except the vanilla, in a large pan and bring gently to the boil, whisking all the time, until the chocolate has melted and you have a silky, thick custard. It will take 5-7 mins from cold. Stir in the vanilla and a generous pinch of salt, then scrape the custard into a wide, shallow bowl. Cover the surface with cling film, cool, then chill for at least 3 hrs or until cold and set.
• Heat oven to 180C/160C fan/gas 4. Grease then line the bases of 2 x 20cm sandwich tins. Melt the butter in a pan, then remove from the heat and beat in the oil, buttermilk, coffee and eggs. In a large bowl, whisk the dry ingredients togetherplus 1/4 tsp salt (saves sifting) and squish any resistant lumps of sugar with your fingers. Tip in the wet ingredients and whisk until smooth.
• Divide the batter between the prepared tins and bake for 25-30 mins until risen and a skewer inserted into the middle of the cakes comes out clean. Cool for 10 mins, then transfer to a rack to cool completely, parchment-side down.
• Remove the parchment linings from the cakes. If the cakes are domed, trim them flat. Now cut each cake across the middle using a large serrated knife. Put your least successful layer and any trimmings into a processor and pulse it to crumbs. Tip into a large bowl.
• Sit one layer on a cake plate and spread it with a quarter of the custard. Sandwich the next layer on top, add another quarter of the custard, then top with the final layer of cake. Spoon the remaining custard on top of the cake, then spread it around the top and down the sides until smooth. Chill for 15 mins to firm up the custard again.
• Hold the cake over the bowl containing the crumbs, then sprinkle and gently press a layer of crumbs all over the cake. Brush any excess from the plate. You'll have some crumbs left. Chill for 2 hrs, or longer, before serving, and eat it cold. Can be made up to 2 days ahead. The cake gets fudgier and more enticing the longer you leave it.