Death by Chocolate Cupcakes Recipe

Death by Chocolate Cupcakes

Recipe courtesy of Dawn Trammell

• Level: Intermediate
• Yield: 24 cupcakes
• Nutritional Information Per Serving (1 of 24 servings): Calories 451, Total Fat 30 g, Saturated Fat 18 g, Carbohydrates 45 g, Dietary Fiber 2 g, Sugar 31 g, Protein 5 g, Cholesterol 93 mg, Sodium 262 mg
• Total Time: 1 hour 50 minutes (includes freezing time)
• Active Time: 1 hour

Cupcake Ingredients:

• 2 cups granulated sugar
• 3 sticks unsalted butter, softened
• 4 ounces baking chocolate, melted
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup half-and-half

Ganache Ingredients:

• 1 pound semisweet chocolate chips
• 2/3 cup heavy cream
• 1 tablespoon unsalted butter

Chocolate Whipped Mousse Filling and Frosting:

• 1 cup heavy cream
• 1 cup half-and-half
• 1 package (4 serving size) instant chocolate pudding mix

Instructions:

1. Prepare the cupcakes: Preheat your oven to 325F for convection or 350F for conventionalget ready for chocolate heaven!
2. In a large mixing bowl with a heavy-duty mixer, cream 2 cups granulated sugar and 3 sticks softened unsalted butter until light and fluffy. Blend in 4 ounces melted baking chocolate, then add 4 large eggs one at a time, mixing well after each. Stir in 2 teaspoons vanilla extract for that irresistible aroma.
3. In another bowl, whisk together 2 1/2 cups all-purpose flour, 4 teaspoons baking powder, and 1 teaspoon salt. Alternate adding this dry mix with 1 cup half-and-half to the wet ingredients, starting and ending with dry. Mix until smooth, scraping the bowl for perfection.
4. Fill 24 cupcake liners halfway and bake 20 minutes (convection) or 28 minutes (standard) until tops are lightly golden and a toothpick comes out clean. Cool completelythese will be your new favorite base!
5. Make the ganache: In a microwave-safe bowl, combine 1 pound semisweet chocolate chips, 2/3 cup heavy cream, and 1 tablespoon unsalted butter. Microwave in 30-second bursts, stirring until thick and fudgy. Thin with 15 seconds if needed.
6. Prepare the chocolate whipped mousse: Beat 1 cup heavy cream, 1 cup half-and-half, and 1 package instant chocolate pudding mix until light and airy like whipped cream. Spoon into a pastry bag with a snipped corner.
7. Assemble: Carve a hole in each cupcake center, pipe in mousse, then frost the tops. Freeze 20 minutes to set.
8. Dip frosted tops in ganache, sprinkle mini chocolate chips, and top with chocolate bar pieces. Let set or chillindulge in ultimate chocolate bliss!

Note: This recipe originated from a cooking contest contestant. It has not been tested for typical home baking.