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