Kitchen Crafts 'n' More

Tuesday, September 19, 2006 Blackout Cupcakes Recipe - Rainy Day Baking

Blackout Cupcakes
Great big thanks to Christi B for finding more yummy baking recipes for us to try! :)

1 package (3.5 oz.) "cook and serve" chocolate pudding mix
2 cups whole milk
1/2 cup semisweet chocolate chips
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 package (18.25 oz.) plain devil's food cake mix
3 tablespoons Dutch-process unsweetened cocoa powder
1-1/2 cups buttermilk, well shaken
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup chilled heavy cream, whipped
Maraschino cherries with stems

1. Prepare filling/frosting: Place the pudding mix and milk in a 2-quart
saucepan over medium-high heat. Whisk constantly until the mixture comes
to a boil and thickens, 4 to 5 minutes. Remove pan from heat, add the
chocolate chips, butter, and vanilla; stir until melted, 2 minutes.
Cover pudding with plastic wrap placed directly on its surface and let
cool to room temperature, 45 minutes.
2. Blend cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a
large bowl with a mixer set on low speed for 30 seconds. Stop mixer and
scrape down the sides of the bowl with a rubber spatula. Increase mixer
speed to medium and beat 2 minutes more, scraping down sides again, if
needed (batter should be thick and well combined). Spoon a heaping 1/4
cup into each cup, filling two-thirds of the way.
3. Bake in middle of oven until cupcakes are golden and spring back when
lightly pressed, 17 to 20 minutes (you can also bake cupcakes in upper
and lower thirds of oven, switching position of pans halfway through).
Let cupcakes cool in pans on racks, 5 minutes. Remove 4 cupcakes from
the pan, discarding paper, and crumble them into a bowl to make coarse
crumbs. Remove remaining cupcakes from pans and place on racks to cool
for 15 minutes before filling.
4. Divide filling/frosting into two portions. Fit a pastry bag with a
large round tip and spoon 1 cup of the filling portion into bag. Gently
push the tip into the center of each cupcake and squirt a generous
amount of pudding inside. Refill the bag as needed and repeat with
remaining cupcakes.
5. Dollop a heaping tablespoon pudding from remaining portion on each
cupcake, spreading slightly, then dollop a spoonful of whipped cream on
top of pudding. Sprinkle cupcake crumbs over top. Garnish with a cherry.
Repeat with remaining cupcakes. Makes 20 cupcakes.

Posted by HappySlob :: 9:47 AM :: 0 comments

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