Black Out Cupcake

Total Time:
1 hr 40 min
Prep:
50 min
Inactive:
30 min
Cook:
20 min

Yield:
24 cupcakes
Level:
Easy

Ingredients
  • Cupcakes:
  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder, such as Valrhona
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups organic sugar
  • 1 cup organic milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 organic eggs
  • 1 organic egg yolk
  • 1 cup boiling water
  • Carrot Ganache:
  • 3/4 cup full-fat cream cheese
  • 1/2 cup fresh organic carrot juice
  • 1/3 cup light brown muscovado sugar
  • 9 ounces white chocolate, finely chopped
  • 1 teaspoon organic ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon organic ground ginger
  • Chocolate Ganache:
  • 2 cups organic heavy cream
  • 2 ounces organic sugar
  • 1/4 teaspoon organic cayenne pepper
  • 18 ounces semisweet chocolate, finely chopped
  • 2 ounces unsalted organic butter
  • Cayenne pepper, for garnish
  • Marzipan carrots, for garnish
Directions
  • For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake pans with paper liners. Sift the flour, cocoa powder, baking powder, baking soda and salt together into a bowl. Whisk together the sugar, milk, oil, vanilla, eggs and egg yolk. Whisk into the dry ingredients slowly, followed by the boiling water, just to combine.

  • Pour into the cupcake pans and bake for about 18 minutes. Let cool completely.

  • For the carrot ganache: Whisk together the cream cheese, carrot juice and sugar in a large saucepan until smooth. Place over low heat until just boiling.

  • Place the white chocolate in a large bowl and pour the hot carrot mixture over. Mix well until all the chocolate has melted. Stir in the cinnamon, vanilla and ginger. Let cool.

  • For the chocolate ganache: Combine the cream, sugar and cayenne in a saucepan and bring to a boil. Combine the chocolate and butter in a bowl. Whisk the hot cream into the chocolate until smooth, then cover with plastic wrap.

  • For assembly: Use a melon baller to scoop out the center of each cupcake and fill with carrot ganache. Frost with the chocolate ganache and sprinkle each cupcake with some cayenne pepper. Garnish with a marzipan carrot.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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    This recipe is featured in:

    Ultimate Baking Guide