Description
These Blackout Cupcakes are literally stuffed with chocolate! Devil’s Food Cupcakes are filled with brownie batter filling and topped with a whipped chocolate ganache, brownies, chocolate chips and milk chocolate!
Ingredients
Scale
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
Instructions
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.
