Blackout Cupcakes

By á-6416

Ingredients

• Chocolate Ganache Frosting
• 12 oz semi sweet chocolate, either chips or finely chopped
• 1 cup heavy cream
• Cupcakes
• 1 cup cake flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 cup cocoa powder
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup brewed coffee
• 1/2 cup buttermilk
• 1 egg
• 1 tsp vanilla
• Brownie Batter Filling
• 1/2 cup butter, room temperature
• 1 cup dry brownie mix
• 1 1/2 cup powdered sugar
• 2 Tbsp heavy cream
• Garnish
• Brownie pieces
• chocolate chips
• 3/4 cup milk chocolate, melted

Preparation

Step 1

Chocolate Ganache Frosting
Pour chocolate into a heat-safe bowl.
In small saucepan heat the cream until it almost boils, but not quite. Pour hot cream over chocolate and let sit for 3-4 minutes. Stir the chocolate until it's completely melted with the cream.
Allow to chill in refrigerator for 2 hours to overnight. It will become a solid.
Cupcakes
Preheat oven to 325°
Put all ingredients into stand mixer and beat for 3 minutes.
Fill cupcake liners 1/2 way full and bake for 20 minutes until the centers spring back.
Allow to cool completely.
Brownie Batter Filling
In bowl of stand mixer beat butter and brownie mix together until combined and smooth.
Slowly add in powdered sugar and beat until combined.
Finally beat in cream until incorporated.
Assembly
Hollow out the cupcakes using a paring knife and fill them with the brownie batter filling. I used a ziplock bag with the tip cut off for easy filling.
Place chilled chocolate ganache into bowl of stand mixer and beat until fluffy and smooth. Fill piping bag with chocolate ganache and pipe onto cupcakes. Or you can easily spread it on with a knife instead of piping.
Garnish cupcakes with brownie pieces, chocolate chips and drizzle with melted chocolate.

Notes

*if you would like to pipe the ganache on like I have in the pictures you will need to double the ganache recipe. But if you spread on a smaller amount, the recipe as written will be perfect.