Indulge in these rich and decadent Chocolate Blackout Cupcakes that are perfect for any chocolate lover! With a luscious ganache filling and a velvety buttercream frosting, these cupcakes will surely impress.
Tips for Success
Be sure to let your ganache firm up just right for that perfect filling. And don’t skip the cooling step for the cupcakes; it makes them even more delicious!
Why You'll Love These
These cupcakes are not just beautiful; they’re a chocolate lover’s dream come true. Trust me, you’ll love every bite!
Ingredients
- For the ganache filling:
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- For the cupcakes:
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- For the frosting:
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Instructions
- Make the filling:
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Step 1- Prepare ganache: 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:
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Step 2- Preheat oven: Meanwhile, preheat oven to 350°F.
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Step 3- Melt chocolate: 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.
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Step 4- Prepare muffin tin: Line a standard 12-cup muffin tin with high-quality cupcake liners.
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Step 5- Combine dry ingredients: In a small bowl, whisk together the flour, sugar, salt, and baking soda. Set aside.
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Step 6- Mix wet ingredients: 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.
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Step 7- Fill muffin cups: 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:
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Step 8- Core 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:
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Step 9- Mix buttercream ingredients: 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. Scrape down the bottom and sides of the bowl, as well as the mixer attachment. Add the salt, vanilla, cream, and cooled melted chocolate and beat on medium for 2 minutes, or until light and fluffy.
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Step 10- Frost the cupcakes: Spread or pipe evenly over the filled cupcakes. Serve or store covered at room temperature for up to 1 day, or covered in the fridge for up to 3 days.
Nutrition
- Calories: 350, Fat: 20g, Carbs: 40g, Protein: 4g
Cooking techniques
Microwaving, mixing, baking, cooling, filling, and frosting.
Variations or substitutions
For a lighter version, consider using a low-fat yogurt instead of sour cream. You can also experiment with different types of chocolate for the ganache or frosting.
Storage tips
Keep the filled cupcakes in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.
Notes
Be mindful of the temperature of your ingredients; room temperature eggs and sour cream help create a smoother batter!
