Day 78 – Blackout Cupcakes

17 Oct

Chocolate.  Stuffed with chocolate.  Topped with chocolate.  Sprinkled with chocolate.  Then drizzled with chocolate.  Hmmmmm…let me think about it.  YES!!!!  Please, yes!!!!  Enjoy the tip video, then check out the cupcakes.

They may just kill me, but I have to try these Blackout Cupcakes (recipe below from Cookies & Cups)!

Blackout-Cake     Mini-cake

This is a thick, moist chocolate cupcake. The mini is a good interpretation, which is always fun!  Yummy chocolate cake. It’s dark, but not bitter.

Cupcake-w-Brownie-filling      Mini-w-Brownie-filling

The filling is very thick!  And, it tastes exactly like brownie batter…just sayin’.

Blackout-Frosting

The ganache is thick, would definitely be easier to spread on than it was to pipe, but it works.  It is a creamy semisweet flavor all the way.

Blackout-Cupcake-above     Mini-Blackout-Cupcake

This is exactly what the name says. Blackout. Not for the faint of heart. Or for anyone who doesn’t LOVE chocolate. Three very distinct chocolate flavors, all very standout. It’s almost a little salty, I think it’s the filling. But that’s not terrible, cause it’s chocolate. Stick-to-your-mouth chocolate cake. Makes me need a glass of milk. Again, not a bad thing, just sayin’.

Note: the minis just crumble when you “hole” them, so they’re not a great option.

Blackout-Cupcake

(One more cause I couldn’t decide which angle I liked better!)

Scoring Sheet:

  • Cupcake Taste: 4.5
  • Frosting Taste: 4
  • Overall Taste: 4.5
  • Appearance: 5 (if you decorate like the writer suggests, it’s a full-on masterpiece)
  • Ease of Making: 2 (3 very distinct parts, but batter is crazy simple!)
  • TOTAL: 20

RECIPE

Blackout Cupcakes (recipe from Cookies & Cups)

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

For directions visit Cookies & Cups.

*Tomorrow: Banana Cupcakes with Peanut Butter Frosting*

8 Responses to “Day 78 – Blackout Cupcakes”

  1. lauriepieper October 17, 2013 at 1:36 pm #

    Seriously?!? Great tips on testing and amazing looking cupcakes! Wish I was there to taste one, today!

  2. cookiescakespiesohmy October 21, 2013 at 11:12 pm #

    I think I would give this at least a 20! Lots of chocolate! YUM

  3. Stephanie December 4, 2013 at 1:22 pm #

    I was thinking about your comment about how the ganache is much easier to spread than pipe. Maybe you should whip it more? I’ve made ganache many times with that recipe (though sometimes I add a little rum!) and if you chill it then whip it, it is super east to pipe! The consistency completely changes based on how long you chill it and whip it. It’s very versatile and awesome! Just a thought! I am so making these ASAP!

    • My Year of Cupcakes December 4, 2013 at 1:25 pm #

      I’ll try that, as I’m sure I’ll make them again! (I’ll be sure to try the rum too….)

Trackbacks/Pingbacks

  1. Announcing the semifinalists… | my year of cupcakes - August 11, 2014

    […] October Monthly Champ – Blackout Cupcake […]

  2. 1st Semifinal Competition | my year of cupcakes - January 31, 2015

    […] October Monthly Champ – Blackout Cupcake […]

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