Thursday, January 17, 2013

Brooklyn Blackout Cupcakes

WARNING: These cupcakes are not for the faint of heart! They are chocolate filled with chocolate, frosted in chocolate, dipped in chocolate and sprinkled with chocolate. Enough chocolate for you?
Only the most genuine lovers of chocolate can fully appreciate the complexity of a dessert that has approximately 35 different layers of chocolate in it.
Just a heads up- This is a large recipe, fit for 3 dozen hungry mouths! Everything can easily be halved if you don't have the desire to make so many.

One Year Ago Today Tempeh Teriyaki with Grilled Snow Peas

Here it goes, try to keep up! Extra dark chocolate cupcakes filled with creamy chocolate pudding, topped with fluffy chocolate buttercream and dipped in ganache. Sprinkle with crushed chocolate cookies and you've got Brooklyn Blackout Cupcakes.

Blackout Cupcakes
makes 3 dozen
1 1/2 cups cold coffee
1 1/2 cups water
1 cup melted coconut or canola oil
1 cup dark chocolate chunks, melted
3/4 cup dark cocoa powder
3 tbl apple cider vinegar
1 1/2 tbl vanilla extract
4 1/2 cups all-purpose flour
2 3/4 cup organic cane sugar
1 tbl baking soda
1 1/2 tsp salt
1 cup chocolate cookie crumbs 

Preheat the oven to 350.
In a large bowl, combine the coffee, water, oil, melted chocolate, cocoa powder, vinegar and extract. Whisk until the cocoa powder has been absorbed and there are no more chunks.
Add the flour, sugar, baking soda and salt. Whisk into a smooth batter.
Scoop into lined and greased cupcake tins and bake for 18-20 minutes until a toothpick inserted in the center comes out clean.

Cupcake assembly-
Once the cupcakes are cool, pipe the insides with pudding. Frost the tops with buttercream and drizzle melted ganache over the buttercream. Sprinkle with cookie crumbs and serve.

Chocolate Pudding
3/4 cup chocolate chips, melted
12 oz soft, silken tofu
1/2 cup organic cane sugar
1/4 cup cocoa powder
1 tsp vanilla extract
pinch of sea salt

In a blender or food processor, combine the melted chocolate, tofu, sugar, cocoa, vanilla and salt. Blend until smooth and creamy.

Chocolate Ganache
1 cup almond milk
1/4 cup water
1/4 cup organic cane sugar
1 lb dark chocolate chunks

Combine the milk, water and sugar in a small pot and bring to a simmer. Pour over the chocolate and whisk until smooth.

Chocolate Buttercream
1 cup vegan butter, softened
2/3 cup cocoa powder
1/8 tsp salt
3 1/2 cups organic powdered sugar
2-4 tbl almond milk
1 tbl vanilla extract

Whip together the butter, cocoa powder and salt until light and fluffy. Add the powdered sugar and milk, a little at a time until you reach your desired consistency. Add the vanilla and whip to combine.

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