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Extreme Chocolate Poke Cake - There are FOUR layers of chocolate in this chocolate lover's dessert, plus a drizzle of sweet caramel on top. Recipe from @itsyummi (guest post on Java Cupcake)

Extreme Chocolate Poke Cake

This chocolate poke cake recipe is rich, decadent, and unbelievably easy to make. It has five different layers of chocolate in it, making it an extreme dessert for the most serious of chocolate lovers.

Extreme Chocolate Poke Cake - There are FOUR layers of chocolate in this chocolate lover's dessert, plus a drizzle of sweet caramel on top. Recipe from @itsyummi for JavaCupcake.com

Hello Java Cupcake readers!

My name is Becca Heflin and I’m the recipe developer and owner of It’s Yummi. Betsy asked me to share a recipe with you today and I’m honored that she did. There are some delicious looking recipes here on her site, so my extreme chocolate poke cake recipe will be in great company!

I was never taught to cook as a child, so I lived most of my adult life eating out or having frozen dinners and boxed mac ‘n cheese. When I was in my mid-40’s, I became a first-time college student. I decided to major in Culinary Arts, which is where I learned all that I know about cooking and baking. I absolutely love to create recipes from scratch, but I think it’s equally as fun to jazz up a boxed mix or use a starter to get a recipe going. I’m busy, but to be honest, it’s mostly out of laziness! Yep. I’m a lazy chef. I’ll use a shortcut when I can, but I also believe that the way to get the best flavors out of a dish is by making them from scratch.

On top of the chocolate cake layer is a thick layer of chocolate pudding. Again, you can go the homemade route and use my sugar-free chocolate pudding recipe, or you can buy a box of instant chocolate pudding mix. Your poke cake, your rules. 🙂

Extreme Chocolate Poke Cake - There are FOUR layers of chocolate in this chocolate lover's dessert, plus a drizzle of sweet caramel on top. Recipe from @itsyummi for JavaCupcake.comOne of my favorite recipes was used to make the third layer of this poke cake. It’s a 3-ingredient chocolate ganache, made without heavy whipping cream. Ganache is typically made with 1 part chocolate and 1 part heavy cream. I created a recipe that doesn’t use cream because heavy cream has gotten so expensive lately. The last time I was at the store, they wanted almost seven dollars for a quart of it. That’s a big bite out of my grocery budget! You can certainly make your ganache the authentic way if you’d like to.

Anyway, this cake has a nice thick layer of chocolate ganache that sits on top of the pudding layer. It’s rich and loaded with calories, but it’s so flipping good that it’s worth the indulgence. Grab your favorite pair of stretchy pants and you’ll be all set.

 

Another component of this poke cake is the drizzle of sweet caramel that I used on the top. I have a great tutorial on my Snickers cupcake recipe post that explains how to make caramel from scratch. If you don’t want to fuss with the homemade caramel sauce, you can use store-bought, which is actually what I did when I made these. The nice folks at Best Boy and Co. sent me a jar of their caramel sauce to try, and this was the perfect opportunity to use it. It was very tasty!

Extreme Chocolate Poke Cake - There are FOUR layers of chocolate in this chocolate lover's dessert, plus a drizzle of sweet caramel on top. Recipe from @itsyummi for JavaCupcake.com

OK, enough chattering. It’s time to share this delicious poke cake recipe!

Extreme Chocolate Poke Cake

Extreme Chocolate Poke Cake

Yield: 16
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Chocolate cake topped with layers of chocolate pudding, chocolate ganache, chocolate whipped cream, caramel sauce, and mini chocolate chips. A true chocolate lover's dessert!

Ingredients

  • Cake
  • 2 cups granulated cane sugar (15 ounces)
  • 1 3/4 cups flour (7.7 ounces)
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 8 ounces (1 liquid cup) milk, any variety
  • 1/2 cup butter (melted and cooled) or vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 2 small (3.6 oz.) boxes instant chocolate pudding mix, divided in half
  • 32 ounces (4 liquid cups) milk (any variety), divided in half
  • 8 ounce tub of prepared whipped topping or 2 cups of homemade whipped cream
  • Chocolate Ganache
  • 4 Tablespoons (2 ounces) unsalted butter*
  • 4 ounces (1/2 liquid cup) whole or 2% milk*
  • 8 ounces good quality bittersweet or semisweet chocolate, finely chopped
  • 1/2 cup prepared caramel sauce
  • 1/2 cup mini chocolate chips

Instructions

  1. Heat oven to 350°F.
  2. Lightly grease a 9-inch x 13-inch baking pan with butter or non-stick spray.
  3. In a medium sized bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt.
  4. In a large mixing bowl (or the bowl of a stand mixer), add the eggs, milk, oil, and vanilla. Mix on medium speed with a electric hand or stand mixer for 1 minute. Add the dry ingredients and mix on medium speed for 3 minutes. Stir in the boiling water. (The mixture will look very thin and runny at this point, but that's okay.)
  5. Pour the mixture into your prepared baking dish. Bake for 35-38 minutes, or until a toothpick comes out clean or with just a few crumbs. Remove pan from oven and place onto a wire rack to cool for 10-15 minutes.
  6. While cake cools slightly, make 2 separate batches of the chocolate pudding according to box directions, but use a large mixing bowl for one batch. To that large batch, use a mixing spatula or spoon to gently fold in the whipped cream until well combined.
  7. Also while cake is cooling, make a batch of chocolate ganache.
  8. After the cake cools slightly but is still warm, use the end of a wooden spoon to poke 6 rows of holes into the cake. Each of the 6 rows should have 6 holes across (total of 36 holes in the cake). Use an offset spatula or the back of a spoon to cover the cake with the chocolate pudding (not the batch with whipped cream added to it). Try to push as much pudding into the holes as you can.
  9. Pour the chocolate ganache layer over the pudding and use the same offset spatula to spread it evenly across the cake.
  10. Add the whipped cream and pudding mixture on top of the chocolate ganache and use a spatula to spread it evenly across the cake.
  11. Next, drizzle caramel sauce over the entire cake and then sprinkle with chocolate chips.
  12. Cover the pan with aluminum foil or plastic wrap and refrigerate for at least 3 hours before serving.

Notes

* If preferred, you can omit butter and milk in the chocolate ganache and instead, use 8 ounces (1 liquid cup) heavy whipping cream)

I hope you enjoy this recipe! I would be honored if you visited me at It’s Yummi to see more of my recipes. You can also visit me on Facebook, Twitter, Pinterest, and Instagram.

 

Extreme Chocolate Poke Cake - There are FOUR layers of chocolate in this chocolate lover's dessert, plus a drizzle of sweet caramel on top. Recipe from @itsyummi (guest post on Java Cupcake)
Deluxe Butterfinger Cupcakes - Rich chocolate cake filled with creamy chocolate ganache topped with decadent peanut butter Butterfinger buttercream and a chocolate Butterfinger candy. A Butterfinger lovers dream! | JavaCupcake.com

Deluxe Butterfinger Cupcakes

Rich chocolate cake filled with creamy chocolate ganache topped with decadent peanut butter Butterfinger buttercream and a chocolate Butterfinger candy make these Deluxe Butterfinger Cupcakes a Butterfinger lovers dream!

Deluxe Butterfinger Cupcakes - Rich chocolate cake filled with creamy chocolate ganache topped with decadent peanut butter Butterfinger buttercream and a chocolate Butterfinger candy. A Butterfinger lovers dream! | JavaCupcake.com

Inspiration for new cupcakes flavors and combinations comes from unexpected places.  These Deluxe Butterfinger Cupcakes were born when my daughter’s music teacher reached out and asked if I’d make something for his wife’s birthday.  He told me that his wife absolutely loves Butterfinger candy bars and asked if I could make something like the Butterfinger ice cream cake he saw on my blog.

An ice cream cake might be a bit difficult for my daughter to transport to school with her, so we agreed on a cupcake version!

Deluxe Butterfinger Cupcakes - Rich chocolate cake filled with creamy chocolate ganache topped with decadent peanut butter Butterfinger buttercream and a chocolate Butterfinger candy. A Butterfinger lovers dream! | JavaCupcake.com

These deluxe Butterfinger cupcakes started with my favorite chocolate cupcake recipe that I use every time I make chocolate cake or cupcakes.  It bakes up perfectly every time I use it.

Filling these cupcakes are a creamy, rich chocolate ganache that just oozes out of the center of the cupcake when you take a bite into it.

Topping the cupcake is my perfect peanut butter buttercream with the addition of chopped Butterfinger candy bars and a mini Butterfinger on top.

Deluxe Butterfinger Cupcakes - Rich chocolate cake filled with creamy chocolate ganache topped with decadent peanut butter Butterfinger buttercream and a chocolate Butterfinger candy. A Butterfinger lovers dream! | JavaCupcake.com

Butterfinger cupcake perfection.

Enjoy!

Deluxe Butterfinger Cupcakes

Deluxe Butterfinger Cupcakes

Yield: 2 dozen cucpakes
Prep Time: 30 minutes
Cook Time: 19 minutes
Total Time: 49 minutes

Ingredients

Chocolate Cupcakes

  • 1 cup unsalted butter
  • 1 1/2 cup brewed coffee
  • 1 Tbsp espresso powder
  • 2 tsp vanilla
  • 3/4 cup dark chocolate cocoa powder
  • 2/3 cup sour cream
  • 2 eggs
  • 2 cups sugar
  • 2 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt

Ganache Filling

  • 200g dark chocolate, chopped
  • 200g heavy cream

Peanut Butter Butterfinger Frosting

  • 3 regular size Butterfinger bars
  • 24 mini Butterfingers (these come in a bag unwrapped)
  • 1 cup unsalted butter, room temperature
  • 1 heaping cup creamy peanut butter (I use JIF)
  • 3 cups powdered sugar
  • ½ cup heavy cream
  • pinch of salt

Instructions

Chocolate Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Fill cupcake liners ¾ full. Bake for 18 minutes or until a toothpick comes out clean.
  7. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Ganache Filling

  1. Chop chocolate into small pieces and place in a small glass bowl.
  2. Heat the heavy cream in a small sauce pan until just simmering.
  3. Pour the cream over the chocolate and let sit for about 3 minutes.
  4. Stir slowly until all the chocolate has melted.
  5. Allow the ganache to almost cool completely to room temperature before piping into the cupcakes.

Peanut Butter Butterfinger Buttercream

  1. In your food processor set to high, crush the 3 Butterfinger bars until they are in very fine pieces.
  2. In the bowl of your stand mixer, cream together the peanut butter and butter for 2-3 minutes. You want the color to lighten by a few shades.
  3. Add the powdered sugar, scrape the sides of the bowl and mix until combined.
  4. Pour in the heavy cream and beat until smooth. Scrape the bowl again.
  5. Mix in the salt.
  6. Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
  7. Add the crushed Butterfingers and mix until combined.

Assembly

  1. Fit a piping bag with a Wilton #230 bismarck piping tip and fill with ganache.
  2. Press the piping tip into the center of each cupcake and fill the cupcake with ganache.
  3. Using a large round piping tip fitted on a piping bag filled with buttercream, pipe large swirls of frosting on the top of each cupcake.
  4. Garnish with a mini Butterfinger candy bar.

 

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