Blackout Cupcakes

Photo by Patrie L.

PREP TIME

60

minutes

TOTAL TIME

180

minutes

SERVINGS

--

servings

PREP TIME

60

minutes

TOTAL TIME

180

minutes

SERVINGS

--

servings

Ingredients

  • CUPCAKES:

  • 2

    cups all-purpose flour

  • 1/3

    cup + 1 tbsp unsweetened cocoa powder

  • 2

    tsp baking soda

  • 1/4

    tsp salt

  • 1 1/4

    cups sugar

  • 1

    cup mayonnaise

  • 1

    cup strong brewed coffee, cooled

  • 1

    tsp vanilla extract

  • GANACHE:

  • 1 1/4

    cups heavy cream

  • 10

    oz semi sweet chocolate, chopped

Directions

CAKE: 1.) Preheat oven to 350 degrees F. Line 12 muffin cups with cupcake liners. 2.) In a large bowl sift flour, cocoa, baking soda and salt; add sugar and whisk. 3.) In another large bowl whisk mayonnaise, coffee and vanilla; pour over dry ingredients. Whisk just until smooth. Fill each cup about 3/4 full with batter. 4.) Bake 20-25 minutes, or until toothpick inserted in cupcakes comes out clean. Cool 10 minutes in pan; remove from pan; cool completely on rack. 5.) Using a serrated knife, starting about 1/4" below top of each cupcake, trim off domed tops. Transfer trimmings to a food processor; pulse to make coarse crumbs. GANACHE: 1.) heat cream in pot over medium heat just until it comes to a simmer. Remove from heat; add chocolate. Let stand until chocolate softens, about 3 minutes; whisk until smooth. 2.) Transfer to bowl. Place bowl in larger bowl of ice water. Let stand, stirring, until ganache is cool and thick as pudding (about 10 minutes). 3.) remove bowl from ice; whisk just until ganache form soft peaks. 4.) Transfer ganache to pastry bag fitted with 1/2" plain tip. Pipe mound on top of each cupcake. Press crumbs into mound.

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