Recipe courtesy of Dan Langan

Cream-Filled Blackout Cupcakes

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  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 25 min
  • Yield: 12 cupcakes
Rich chocolate cupcakes are filled with a light chocolate cream and topped with a dense and fudgy frosting. These are a breeze to make but you’ll think that they came from a fancy cupcake bakery.


Chocolate Cupcakes:

Fudge Frosting and Filling:


Special equipment:
a 12-cup standard muffin tin and 12 cupcake liners
  1. For the chocolate cupcakes: Preheat your oven to 350 degrees F and line a 12-cup standard muffin tin with 12 cupcake liners.
  2. In the bowl of your stand mixer fitted with the paddle attachment, add the flour, sugar, cocoa, baking powder and salt and mix on low for 30 seconds to combine. Add the oil, melted butter, water, beaten egg and vanilla and mix on low to combine. Scrape the bowl and beater with a rubber spatula and then mix on medium speed for 30 seconds. 
  3. Scrape and fold the batter a few times. Divide the batter into the 12 liners and tap the pan on the counter a few times to release any air bubbles. Bake until a toothpick inserted into the cupcakes comes out with moist crumbs, 22 to 24 minutes. Cool in the pan for 5 minutes before removing to a cooling rack to cool completely.  
  4. Before frosting the cupcakes, cover them lightly with plastic wrap and chill them for 1 hour to make handling easier. 
  5. For the fudge frosting and filling: In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium-high until very smooth and shiny, 1 to 2 minutes.  
  6. Add the cocoa, sugar, condensed milk, vanilla and salt and blend on low until smooth. With the mixer still on low, add in 1 tablespoon of steaming hot water. Scrape the bowl, then raise the mixer to high speed and beat for 1 minute. Turn the mixer to low and mix for 1 to 2 minutes to smooth out the frosting and reduce air bubbles.  
  7. Transfer 1/3 cup of the fudge frosting to a small bowl and stir in the marshmallow creme.  
  8. Use a paring knife or apple corer to remove a 1-inch wide "plug" of cake in the middle of the  bottom of each cupcake, cutting about halfway through. 
  9. Place the cream filling into a small resealable plastic bag and snip off the tip.  Pipe the filling into the holes cut out of the cupcakes; use the plugs or scraps of the cake you removed to plug the holes back up. 
  10. Frost the filled cupcakes with the remaining frosting and top with mini chocolate chips if desired. Store in an airtight container for up to 3 days.