Chocolate Blackout Cupcakes

Chocolate Blackout Cupcakes

Cupcakes can't get more chocolaty! Betty Crocker® devil’s food cake filled with fudge pudding and topped with rich ganache - the perfect dessert recipe for chocolate lovers!

Prep Time



Total Time






box Betty Crocker® SuperMoist® devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
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
cup whipping cream
  1. Heat oven to 350°F. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool completely.
  2. Meanwhile, make pudding mix as directed on box, using 1 1/2 cups milk. While pudding is hot, stir in 1/2 cup of the chocolate chips until melted. Cover; refrigerate until cool, about 1 hour.
  3. Place remaining 2 cups chocolate chips in heatproof bowl. In 1-quart saucepan, heat whipping cream to boiling. Pour over chocolate chips; let stand 1 minute. Stir with whisk until melted and smooth. Let ganache stand at room temperature 30 minutes, stirring occasionally, until thickened.
  4. Crumble 1 cupcake; set aside for topping. With end of wooden spoon handle, make deep, 3/4-inch-wide indentation in center of top of remaining 23 cupcakes, not quite to bottom. Spoon pudding into resealable food-storage plastic bag; seal bag. Cut 1/2-inch tip off corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening. Frost cupcakes with ganache; sprinkle with cupcake crumbs. Store loosely covered.
Makes 23 servings (1 cupcake)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • Total Fat 17g
      • (Saturated Fat 8g,),
    • Sodium 190mg;
    • Total Carbohydrate 30g
      • (Dietary Fiber 2g,
    • Protein 3g;
    Percent Daily Value*:
      • 1/2 Starch;
      • 1 1/2 Other Carbohydrate;
      • 3 Fat;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.