This is a vegan cupcake variation of the New York Blackout Cake invented originally by Ebinger's, which consisted of dark chocolate cake layers filled and frosted with chocolate pudding and finished off with chocolate cake crumbs. This variety uses my favorite vegan dark chocolate cupcake recipe and chocolate pudding to create a decadent vegan chocolate explosion of flavor and fun that everyone, vegan or not, will love.
NOTE: These cupcakes are so much fun, but they tend to be on the messy side. If you want a slightly less-messy cupcake, feel free to ice your cupcakes with a more traditional Vegan Chocolate Frosting.
Yield: 20 cupcakes
2. Prepare the Vegan Chocolate Cupcakes according to the recipe. Allow cupcakes to cool completely. Place four of the cupcakes into a food processor and process several times until into crumbs. Place crumbs in a bowl and set aside.
3. Fill a pastry bag with a medium-sized plain tip with about half of the Vegan Chocolate Pudding. Place the tip into the tops of each of the cupcakes and insert about 1" into the cupcakes. Fill each with several tablespoons of pudding, so that the tops of the cupcakes crack slightly but do not overflow.
4. Use the remaining pudding to ice the cupcakes. Top the cupcakes with the cake crumbs and refrigerate for 1 hour before serving.