Chocolate Blackout Cupcakes (Print Version)
# Ingredients:
→ Ganache Filling
01 -
2 ounces (57 grams) semisweet chocolate
02 -
1/4 cup (59 grams) heavy cream
→ Cupcakes
03 -
4 ounces (113 grams) bittersweet chocolate, finely chopped
04 -
1/3 cup (28 grams) dark Dutch-processed cocoa powder
05 -
1/2 cup (119 grams) boiling water
06 -
3/4 cup (95 grams) all-purpose flour
07 -
1/2 cup (100 grams) granulated sugar
08 -
1/4 cup (50 grams) packed light brown sugar
09 -
1/2 teaspoon salt
10 -
1/2 teaspoon baking soda
11 -
1/2 cup (113 grams) sour cream or plain yogurt, at room temperature
12 -
1/4 cup (56 grams) vegetable oil
13 -
2 large eggs plus one egg yolk, at room temperature
14 -
2 teaspoons white vinegar
15 -
1 teaspoon vanilla extract
→ Frosting
16 -
8 ounces (227 grams) bittersweet chocolate, melted and cooled
17 -
3 cups (375 grams) powdered sugar, sifted
18 -
1/4 cup (21 grams) dark cocoa powder, sifted
19 -
8 ounces (227 grams) unsalted butter, at room temperature
20 -
1/4 teaspoon fine salt
21 -
2 teaspoons pure vanilla extract
22 -
2 tablespoons heavy cream
# Instructions:
01 -
Place the chocolate and cream in a microwave-safe bowl and microwave for 30 seconds until warmed. Whisk until smooth. Chill in the refrigerator until just firm, about 30 minutes.
02 -
In a heatproof bowl, combine the chocolate and cocoa powder. Pour boiling water over the mixture, cover, and let stand for 5 minutes. Whisk until smooth and set aside to cool.
03 -
In a separate bowl, whisk together the flour, sugar, salt, and baking soda. Set aside.
04 -
Whisk sour cream, oil, eggs, egg yolk, vinegar, and vanilla extract into the cooled chocolate mixture until smooth.
05 -
Stir in the dry ingredients until the batter is smooth, avoiding overmixing.
06 -
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Divide batter evenly among the cups using a scoop. Bake for 17-20 minutes or until cupcakes are firm to the touch. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
07 -
Using an apple corer or paring knife, cut a small hole in the center of each cupcake, being careful not to cut through the bottom. Fill each hole with a teaspoon of chilled ganache.
08 -
In a mixer fitted with a paddle attachment, beat powdered sugar, cocoa powder, and butter on low until blended. Increase to medium speed and beat for 3 minutes. Scrape down the bowl and add salt, vanilla extract, cream, and melted chocolate. Beat for 2 more minutes until fluffy.
09 -
Spread or pipe buttercream over cupcakes. Store at room temperature for 1 day or refrigerate for up to 3 days.