Indulge in a decadent journey with our collection of chocolate blackout cupcake recipes. These cupcakes are an epitome of chocolate indulgence, featuring a rich, moist chocolate cake base topped with an irresistibly creamy chocolate frosting. Dive into a world of chocolatey bliss with our classic chocolate blackout cupcakes, where the intense chocolate flavor takes center stage. For a touch of sophistication, try our chocolate blackout cupcakes with espresso frosting, where the bitterness of espresso perfectly complements the sweetness of the chocolate. Chocolate lovers will rejoice in our chocolate blackout cupcakes with chocolate ganache, a luscious chocolate sauce that elevates the cupcake experience to new heights. And for those seeking a gluten-free option, our gluten-free chocolate blackout cupcakes offer the same decadent flavor without compromising on texture. Whichever recipe you choose, prepare to embark on a chocolate adventure that will leave your taste buds craving more.
Here are our top 3 tried and tested recipes!
CHOCOLATE BLACKOUT CUPCAKES
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
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
CREAM-FILLED BLACKOUT CUPCAKES
Rich chocolate cupcakes are filled with a light chocolate cream and topped with a dense and fudgy frosting. These are a breeze to make but you'll think that they came from a fancy cupcake bakery.
Provided by Dan Langan
Categories dessert
Time 1h30m
Yield 12 cupcakes
Number Of Ingredients 19
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.
CHOCOLATE BLACKOUT CUPCAKES RECIPE - (4.3/5)
Provided by Nicole S
Number Of Ingredients 6
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.
Tips:
- Use high-quality chocolate. This will make a big difference in the flavor of your cupcakes. Look for chocolate that is at least 60% cacao.
- Don't overmix the batter. Overmixing can make the cupcakes tough. Mix the batter just until the ingredients are combined.
- Bake the cupcakes until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking will make the cupcakes dry.
- Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
- If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to frost the cupcakes.
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
Conclusion:
These chocolate blackout cupcakes are the perfect dessert for any occasion. They are rich, decadent, and easy to make. With a few simple tips, you can make sure that your cupcakes turn out perfect every time. So what are you waiting for? Give this recipe a try today!
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