I figured I would blog the recipe for the amazing Black Hole Cupcakes... They are dark chocolate cupcakes with a raspberry center, with dark chocolate frosting. Seriously, they are SO good.
I'm honestly not sure where I got them (I found them on the internet a few years ago), so if I ever do track down the recipe again I'll post the source!
Here it is:
CUPCAKES: (enough for 24+ cupcakes or 2 9” layer cakes)
2 cups granulated sugar
1¾ cup white all purpose flour
¾ cup Dark Cocoa (Hersheys if you can get it, or the equivalent), sifted
1½ teaspoon baking powder
1½ teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions: 1) Preheat oven to 350 degrees Fahrenheit (180 degrees Celcius). Line 24 muffin tins with paper cupcake liners
2) whisk together dry ingredients in a large bowl. (I sift the cocoa, it tends to clump). Blend in eggs, milk, oil & vanilla. Beat for 2 minutes on medium speed of standing mixer, high speed of handheld mixer.
3) Pour in boiling water and mix another 30 seconds IMPORTANT: This batter is very thin, like chocolate syrup. The best way to fill your cupcake papers is to transfer the batter to a cup with a pouring spout. I use my 4 cup measuring cup. Or you can use an ice cream scoop, but it is runny. Fill cupcakes 2/3 full. If you overfill they burst and form odd blobs, tasty but unsightly. You will fill at least 24 and have batter left over since this recipe will also make 2 nine inch cake layers. Don't be tempted to overfill, make more cupcakes.
4) bake for 15 minutes until they crown nicely and bounce back when pressed.
5) cool in tins on racks. cool completely before filling
The Filling:
½ to 3/4 cup Good quality raspberry jam or jelly.
Place jam or jelly in bowl. Run a fork through to loosen it up or it's won't pipe properly. If it's very stiff a teaspoon or two of hot water will help. Place in a plastic baggie with a zip top (and if you have one, add a wide-mouth piping tip to help control the flow). Snip a small hole in a corner. Take a sharp knife and make an 'X' in the top of the cupcake going about halfway down and a good inch across. Place the open tip of the baggie in the 'X' and squeeze to fill.
FROSTING:
½ cup (4 oz/100 g) butter
2/3 cup Special dark cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Optional, 1 tablespoon raspberry jam, or replace part of the milk with a flavored liquer
~Melt butter, stir in cocoa, Alternately add sugar and milk and then vanilla.
~If using jam loosen with a fork or heat slightly. Too much jam and the frosting will be too stiff to spread properly. This is plenty of frosting. If you wish to gild the lily, a fresh raspberry on each cupcake will do the trick.
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