Cupcake Show #10: BlackOut Cupcakes

These BlackOut Cupcakes are so good, it's scary!

BlackOut Cupcakes-Thumbnail.jpg

- Recipe -

  ● 3 eggs, separated 

● 1/2 t. vanilla 

● 1/2 cup + 2 T. sugar 

● 1/4 cup cake flour 

● 1/4 cup unsweetened cocoa powder 

● 1/2 t. baking powder 

● 3 T. butter, melted 

● 1/4 t. cream of tartar 

● 15 chocolate wafer cookies, crushed 

Blackout Cream: 

● 1/4 cup sugar 

● 1 T. light corn syrup 

● ¾ cup semi-sweet chocolate 

● 2 T. cornstarch 

● 2 T. heavy cream

● 2 T. butter

Make BlackOut Cream: 

1. In a medium saucepan over low heat, combine 3/4 c. water, the sugar and the corn syrup. Stir in the chocolate and cook until the chocolate is melted. 

2. In a small bowl, mix the cornstarch with 1/4 c. water until dissolved. Add to the chocolate mixture, along with the heavy cream and bring to boil, stirring constantly. (This will take 10 minutes, or so.) Boil for 1 minute. Whisk in the butter and remove from heat. 

3. Transfer mixture to a bowl, cover the surface with parchment and let cool down for 1/2 hour. Then put in refrigerator and chill for 1 hour. 

Preheat oven to 350˚F. Line 12 cup muffin pan with cupcake liners. 

Make Cupcakes: 

1. In mixing bowl, beat egg yolks and vanilla for 1 minute. Gradually add 1/2 cup of sugar and continue beating for 3 minutes. 

2.  With a clean bowl and clean whisk, whip the egg whites and cream of tarter until soft peaks form (about 2 minutes). Gradually add the remaining 2 T. of sugar and beat until stiff peaks form. 

3. In small bowl, whisk together the cake flour, cocoa, and baking powder. Gradually fold the flour into the egg yolks, 1/2 at a time, until well incorporated. Fold in the melted butter. 

4. Gently fold 1 large spoonful of the egg whites into the egg yolks. Then fold in the remaining egg whites. Spoon into the cupcake pans until 1/2 full.  Bake 20 minutes. 

To assemble: 

1. Spread a generous coating of BlackOut Cream on top of the cupcakes. Then, turn the cupcakes upside down and dip into a bowl filled with the cookie crumbs. 

Note: These cupcakes need to be refrigerated if they are not going to be eaten for several hours. 

Download pdf recipe for: BlackOut Cupcakes