Cupcakes can't get more chocolaty! Betty Crocker® devil’s food cake filled with fudge pudding and topped with rich ganache - the perfect dessert recipe for chocolate lovers!
Chocolate Blackout Cupcakes
- Prep Time 30 min
- Total 1 hr 50 min
- Servings 23
- Ingredients 6
Ingredients
- 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 box (4-serving size) chocolate fudge pudding and pie filling mix (not instant)
- 1 1/2 cups milk
- 2 1/2 cups bittersweet chocolate chips
- 1 cup whipping cream
Instructions
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Step1Heat oven to 350°F. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool completely.
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Step2Meanwhile, make pudding mix as directed on box, using 1 1/2 cups milk. While pudding is hot, stir in 1/2 cup of the chocolate chips until melted. Cover; refrigerate until cool, about 1 hour.
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Step3Place remaining 2 cups chocolate chips in heatproof bowl. In 1-quart saucepan, heat whipping cream to boiling. Pour over chocolate chips; let stand 1 minute. Stir with whisk until melted and smooth. Let ganache stand at room temperature 30 minutes, stirring occasionally, until thickened.
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Step4Crumble 1 cupcake; set aside for topping. With end of wooden spoon handle, make deep, 3/4-inch-wide indentation in center of top of remaining 23 cupcakes, not quite to bottom. Spoon pudding into resealable food-storage plastic bag; seal bag. Cut 1/2-inch tip off corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening. Frost cupcakes with ganache; sprinkle with cupcake crumbs. Store loosely covered.
Nutrition
Nutrition Facts are not available for this recipe
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