Recipe courtesy of Huascar Aquino
Black Out Cupcake
- Level: Easy
- Yield: 24 cupcakes
- Total: 1 hr 30 min (includes cooling time)
- Active: 50 min
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.