Black Out Cupcake

Ingredients

• 2 teaspoons double-acting baking powder 
• 1.5 teaspoons baking soda 
• 0.3 cup brown muscovado sugar light
• 0.5 cup carrot juice fresh organic
• 24 servings marzipan carrots for garnish
• 0.3 teaspoon cayenne pepper organic
• 24 servings cayenne pepper for garnish
• 0.8 cup cocoa powder such as valrhona
• 1  egg yolk organic
• 2  eggs organic
• 2 cups flour all-purpose
• 1 teaspoon ground cinnamon organic
• 0.5 teaspoon ground ginger organic
• 2 cups heavy cream organic
• 0.8 cup full-fat cream cheese 
• 1 cup milk organic
• 1 teaspoon salt 
• 18 ounces bittersweet chocolate finely chopped
• 2 cups sugar organic
• 2 ounces sugar organic
• 2 ounces butter unsalted organic
• 1 teaspoon vanilla extract 
• 2 teaspoons vanilla extract 
• 0.5 cup vegetable oil 
• 1 cup water boiling
• 9 ounces chocolate white finely chopped

Equipment

• bowl
• sauce pan
• oven
• whisk
• plastic wrap
• melon baller

Directions

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.
2. Whisk together the sugar, milk, oil, vanilla, eggs and egg yolk.
3. Whisk into the dry ingredients slowly, followed by the boiling water, just to combine.
4. Pour into the cupcake pans and bake for about 18 minutes.
5. Let cool completely.
6. Whisk together the cream cheese, carrot juice and sugar in a large saucepan until smooth.
7. Place over low heat until just boiling.
8. Place the white chocolate in a large bowl and pour the hot carrot mixture over.
9. Mix well until all the chocolate has melted. Stir in the cinnamon, vanilla and ginger.
10. Let cool.
11. Combine the cream, sugar and cayenne in a saucepan and bring to a boil.
12. Combine the chocolate and butter in a bowl.
13. Whisk the hot cream into the chocolate until smooth, then cover with plastic wrap.
14. 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.
15. Garnish with a marzipan carrot.