Recipe courtesy of Huascar Aquino

Black Out Cupcake

  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 50 min
  • Yield: 24 cupcakes
Share This Recipe



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


  1. 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.
  2. Pour into the cupcake pans and bake for about 18 minutes. Let cool completely. 
  3. 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.
  4. 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. 
  5. 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.
  6. 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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.