↞ recipe box start page
Category: Cupcakes
Prep Time: Cook Time: Total Time:
Makes 15 cupcakes
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
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, you will need to double the ganache recipe. But if you spread on a smaller amount, the recipe as written will be perfect.
view more member recipes
Blackout Cupcakes
view my recipes
print
save
Category: Cupcakes
Prep Time: Cook Time: Total Time:
Makes 15 cupcakes
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
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, you will need to double the ganache recipe. But if you spread on a smaller amount, the recipe as written will be perfect.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Blackout Cake
by sgre52160
Chocolate Layer Cake 6 eggs, separated, yolks and whites reserved 1 teaspoon vanilla extract 1 1/4 cups sugar 1/2 cup cake flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder
by sgre52160
Chocolate Layer Cake 6 eggs, separated, yolks and whites reserved 1 teaspoon vanilla extract 1 1/4 cups sugar 1/2 cup cake flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder
Chocolate Blackout Cake
by sgre52160
Pudding 1 1/4 cups sugar 1/4 cup cornstarch 1/2 tsp salt 2 cups half-and-half 1 cup whole milk 6 oz unsweetened chocolate, chopped 2 tsp vanilla extract Cake 8 tbsp unsa
by sgre52160
Pudding 1 1/4 cups sugar 1/4 cup cornstarch 1/2 tsp salt 2 cups half-and-half 1 cup whole milk 6 oz unsweetened chocolate, chopped 2 tsp vanilla extract Cake 8 tbsp unsa
Cheesecake - Chocolate Blackout
by KitchenMagician
Makes 12 servings. 1/2 c. graham cracker crumbs 3/4 c. finely ground chocolate wafers 1/4 c. unsalted butter, melted 2 T. granulated sugar 6 1-oz. squares semisweet chocolate 5 8-oz. pkg. cre
by KitchenMagician
Makes 12 servings. 1/2 c. graham cracker crumbs 3/4 c. finely ground chocolate wafers 1/4 c. unsalted butter, melted 2 T. granulated sugar 6 1-oz. squares semisweet chocolate 5 8-oz. pkg. cre
Torte - Chocolate Blackout
by KitchenMagician
Makes 12 servings. Filling 1 1/4 c. granulated sugar 1/4 c. cornstarch 1/2 tsp. salt 2 c. light cream 1 c. milk 6 squares unsweetened chocolate, chopped (6 oz.) 2 tsp. vanilla extract
by KitchenMagician
Makes 12 servings. Filling 1 1/4 c. granulated sugar 1/4 c. cornstarch 1/2 tsp. salt 2 c. light cream 1 c. milk 6 squares unsweetened chocolate, chopped (6 oz.) 2 tsp. vanilla extract
Blackout Brownie Bottom Cheesecake
by sgre52160
Brownie Bottom Layer 1/2 cup unsalted butter, plus 2 tablespoon for greasing 4 oz bittersweet chocolate in small chunks 1 cup sugar 2 eggs, beaten 1/4 cup milk 1 cup flour, plus some for dusting
by sgre52160
Brownie Bottom Layer 1/2 cup unsalted butter, plus 2 tablespoon for greasing 4 oz bittersweet chocolate in small chunks 1 cup sugar 2 eggs, beaten 1/4 cup milk 1 cup flour, plus some for dusting
view more member recipes
related CDKitchen recipes
Purple Party Cupcakes
Drunken Gingerbread Men Cupcakes
Guinness-Flavored Irish Chocolate Cupcakes
Back to School Cupcakes
Chocolate Cappuccino Cupcakes