Chocolate Blackout Cupcakes
Yield: 12 cupcakes
Prep Time: 30 minutes
Cook: 20 minutes
Tessa's Recipe Rundown...
Taste: So much chocolate flavor it’s CRAZY!!
Texture: The cupcake is moist and rich, the ganache filling is slightly fudgy, while the buttercream on top is thick and creamy. Heaven in every bite!
Ease: Fairly easy, but pretty messy.
Pros: Perfect cupcake for any chocolate lover.
Cons: None! But if you don’t love chocolate, these will probably be a bit much for you.
Would I make this again? Yes!
Back in my earlier days of blogging I felt the need to follow a bunch of “rules” that don’t really actually exist. I thought I had to post a perfect balance of sweet and savory recipes, and that I shouldn’t use too many of the same ingredients in recipes posted back to back.
Now I realize the best thing I can do is to simply share with you what truly excites me the most. That usually comes in the form of homemade baking recipes and CHOCOLATE. Lots and lots of chocolate. Always and forever.
The chocolate in these Chocolate Blackout Cupcakes hits you immediately. Especially if you take a big enough bite to reach the chocolate ganache filling right off the bat. There’s so much goodness in both taste and texture happening here that I encourage you to fully savor every moment.
Also since we’re getting closer to Halloween, I think these cupcakes would be the perfect treat to bring to any Halloween party! You could even make white chocolate spiderwebs to decorate these with.
Chocolate Blackout Cupcakes Recipe Tips
For a really dark color and rich chocolate flavor, I like to use a dark cocoa powder product like Hershey’s Special Dark. It’s actually a combination of both natural and Dutch cocoa so you kind of get the best of both worlds!
This recipe calls for vegetable oil instead of melted butter. Oil creates an ultra moist texture and open, slightly spongy crumb which is perfect for chocolate cupcakes. Since oil is liquid at room temperature, it gives the palate a sensation of moisture even though it contains no water! Give your vegetable oil a sniff before using to make sure it’s fresh. Feel free to use melted coconut oil instead of vegetable oil.
The more whole eggs a cake recipe has, the richer it’ll be. For this recipe I added in an extra egg yolk. This adds a touch more more richness, chewiness, and structure so the cupcake can stand up to a generous frosting.
This may seem like a strange ingredient, but I promise you won’t taste it in the final result. It simply helps to activate the baking soda to create tall fluffy cupcakes.
Preventing Cupcake Liners from Sticking
These are my favorite cupcake liners that basically never stick. They’re usually sold at Target as well. If sticky liners are a common problem for you, check out this helpful blog post.
Filling the Cupcakes
Possibly the best part of this recipe, filling with a hidden pocket of rich and fudgy chocolate ganache is made quick and easy with one simple tool: an apple corer. Use the corer to evenly remove the center of each cupcake. Then take a “chef’s sample” of the core to make sure the cupcake turned out nicely 😉
This buttercream has a LOT of chocolate in it, both in the form of melted chocolate and cocoa powder. It’s really thick and rich. You can play around adding in more cream to thin it out, or more powdered sugar to thicken it up. I also have more tips in my FREE Buttercream Guide here!.
Interested in learning more about the science of baking?
Check out my online baking class, The Magic of Baking! All of the video lessons, downloads, and side-by-side comparison photos are ready and waiting for you right now. It’ll show you how and why baking recipes work so you can bake with complete confidence. Learn more here.
More Cupcake Recipes:
- The Best Chocolate Cupcakes
- Nutella Stuffed Chocolate Raspberry Cupcakes
- Dulce de Leche Banana Cupcakes with Chocolate Frosting
Photos by Ashley McLaughlin.
Chocolate Blackout Cupcakes
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!!
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 chopped
1/3 cup (28 grams) dark cocoa powder
- 1/2 cup boiling water
- 3/4 cup (95 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (113 grams) sour cream or plain yogurt, at room temperature
1/4 cup vegetable oil
2 large eggs plus one egg yolk, at room temperature
2 teaspoons white vinegar
1 teaspoon vanilla extract
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
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 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.
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. 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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