Chocolate Blackout Cupcakes
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Handle the Heat · by Tessa Arias★ 5.0 (27)

Chocolate Blackout Cupcakes

NUTRITION · PER SERVING80M COOK
CAL 31%·PRO 11%
CARBS 70G46% OF CAL
4G FIBER0G ADDED0G INTRINSIC5G OTHER61G TOTAL SUGAR
FAT 35G52% OF CAL
19G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rich dark chocolate cupcakes filled with chocolate ganache and topped with dark chocolate buttercream. Intensely chocolatey for serious chocolate lovers.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 2 ounces (57 grams) semisweet chocolate
  • 1/4 cup (59 grams) heavy cream
  • 4 ounces (113 grams) bittersweet chocolate, (finely chopped)
  • 1/3 cup (28 grams) dark Dutch-processed cocoa powder
  • 1/2 cup (119 grams) boiling water
  • 3/4 cup (95 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) packed light brown sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (113 grams) sour cream or plain yogurt, (at room temperature)
  • 1/4 cup (56 grams) vegetable oil
  • 2 large eggs plus one egg yolk, (at room temperature)
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 8 ounces (227 grams) bittersweet chocolate, (melted and cooled)
  • 3 cups (375 grams) powdered sugar, (sifted)
  • 1/4 cup (21 grams) dark cocoa powder, (sifted)
  • 8 ounces (227 grams) unsalted butter, (at room temperature)
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons heavy cream
PREP
30M
SODIUM
221MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.