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Chocolate Blackout Cupcakes
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Prep Time:
30 minutes
Total Time:
1 hour 50 minutes
Indulgent Betty Crocker® devil’s food cupcakes filled with fudge pudding and topped with rich ganache - a chocolate lover's dream dessert!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 box (4-serving size) chocolate fudge pudding and pie filling mix (not instant)
  • 1 1/2 cups milk
  • 2 1/2 cups bittersweet chocolate chips
  • 1 cup whipping cream
Instructions:
  • Preheat your oven to 350°F. Prepare the cake mix as instructed on the box to make delicious cupcakes, using water, oil, and eggs. Allow them to cool completely before enjoying.
  • Prepare the pudding mix according to box instructions, using 1 1/2 cups of milk. While the pudding is still warm, mix in 1/2 cup of chocolate chips until melted. Chill, covered, in the refrigerator for about 1 hour until cool.
  • Add the remaining 2 cups of chocolate chips to a heatproof bowl. In a 1-quart saucepan, bring the whipping cream to a boil. Pour the hot cream over the chocolate chips and let it sit for 1 minute. Gently whisk until the chocolate is melted and the mixture is smooth. Allow the ganache to thicken at room temperature for 30 minutes, stirring occasionally.
  • Crumble one cupcake and set it aside for topping. Use the end of a wooden spoon handle to create a deep, 3/4-inch-wide indentation in the center of the remaining 23 cupcakes, without reaching the bottom. Fill a resealable food-storage plastic bag with pudding, seal it, and cut a 1/2-inch tip off one corner of the bag. Insert the bag tip into each cupcake opening and squeeze gently to fill. Frost the cupcakes with ganache and sprinkle with the cupcake crumbs. Store loosely covered.

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