Blackout cupcakes are a chocolate-lovers dream come true! Rich, dense chocolate cupcakes frosted with chocolate pudding and topped with chocolate cake crumbs. The chocolate pudding makes them truly unique.
After chilling the chocolate pudding I beat confectioner’s sugar into it to make it more like a frosting. This is a quick fix if, for some reason your pudding doesn’t set up the way it should or you have trouble getting it to stay atop the cupcake because it’s too soft.
These are the type of cupcakes that improve with age. The night I made them they were just ‘good’ but the next day they were beyond delicious. Totally crave-worthy and completely unforgettable. I couldn’t keep my hands off them!
Chocolate for breakfast, lunch and dinner is not a bad thing, despite what anyone might say.
Rich, dense chocolate cupcakes frosted with chocolate pudding and topped with chocolate cake crumbs.
- Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line 18 muffin cups with paper liners and lightly butter a 9-by-2? round cake pan and line bottom with parchment or wax paper. Dust the inside with flour and tap out the excess.
- To make the chocolate cake: In a microwave on medium(50%) melt the chocolate, stirring at 30-second intervals until just melted, about 2 minutes. Let cool until tepid but still fluid.
- Sift the flour, cocoa powder, baking soda, espresso powder and salt in a medium bowl. In a glass measuring cup, stir together the buttermilk and vanilla.
- In a large bowl, beat the brown sugar and butter with an electric mixer until the mixture is pale and fluffy, 3 minutes. One at a time, beat in the eggs and yolk.
- Beat in 1/3 of the flour mixture, followed by 1/2 of the buttermilk mixture. Repeat until flour is gone.
- Add the melted chocolate mixture. Gradually beat in the boiling water. (The batter will be very thin at this point).
- Using a 1/3 cup measure, transfer the batter to the muffin cups, filling them about 3/4 full. Spread the remaining batter in the cake pan. Bake the cupcakes for 25 minutes, but continue to bake the cake until set, about 5 minutes more. Let cool.
- Make the frosting: In a small bowl, whisk the cornstarch and 1/2 cup of the water together.
- In a medium saucepan, whisk the remaining water with sugar, cocoa powder and corn syrup. Bring to a boil, stirring constantly. Slowly whisk in the cornstarch mixture and reduce heat to low, whisking often until mixture is as thick as pudding (about 3 minutes).
- Remove from heat and stir in the butter and vanilla. Add the chocolate. Let stand for 2 minutes while chocolate melts, then mix well. Transfer the mixture to a bowl to cool, pressing plastic wrap on the surface. Chill very well.
- Crumble the cooled cake with your hands then place the crumbs in a shallow bowl. Pile 1/3 cup of icing on each cupcake, shaping it into a dome with a small knife. Roll the edges of the cupcakes in the crumbs. Serve.
Adapted from Tate's Bake Shop Baking for Friends