October 22, 2013

Blackout Brownie Batter Cupcakes

I had bookmarked a couple brownie batter cupcakes, but this one from Cookies and Cups won due to its plethora of chocolate (and the fact it didn't use a boxed mix). These cupcakes are pure chocolate decadence. They rate as a top 10 cupcake for me, although I still couldn't tell you that complete list.

My only complaint on these cupcakes is the cupcake itself was slightly crushed under the weight of the brownie batter, frosting, brownies and chocolate drizzle. What a complaint!

Blackout Brownie Batter Cupcakes
Ganache Frosting
12 oz. semi sweet chocolate chips
1 cup heavy cream
1 cup 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 water
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 cups powdered sugar
2 Tbsp. heavy cream
Brownie pieces
Chocolate chips
3/4 cup milk chocolate, melted

Prepare the ganache first, by heating the cream until it almost boils. Pour over chocolate into a heat-safe bowl. Let it sit 3 to 4 minutes, and then stir until it's completely melted and smooth. Chill for at least 2 hours until the ganache is solid.

Preheat oven to 325°F. Put all cupcake ingredients into stand mixer, and beat for 3 minutes. Fill cupcake liners half full, and bake for 20 minutes until the centers spring back. Allow to cool completely.

To prepare the brownie batter filling, beat butter and brownie mix together until combined and smooth. Slowly add in powdered sugar, and beat until combined. Finally beat in cream until incorporated.

Hollow out the cupcakes, and fill them with the brownie batter filling.

Place chilled chocolate ganache into bowl of stand mixer, and beat until fluffy and smooth. Frost the cupcakes. Garnish cupcakes with brownie pieces, chocolate chips and drizzle with melted chocolate.

Makes 15 incredible cupcakes.

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