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The Best Brooklyn Blackout Cupcakes Recipe

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4.2 from 15 reviews

  • Author: Sara
  • Total Time: 5 hours 20 minutes
  • Yield: 24 cupcakes

Description

Discover the ultimate indulgence with these Best Brooklyn Blackout Cupcakes featuring rich chocolate pudding centers, moist and fudgy chocolate cupcakes, and creamy fudgy chocolate frosting, all topped with chocolate crumbs for an irresistible treat.

Ingredients

Chocolate Pudding:

  • 2 and 1/2 Tablespoons (23 grams) cornstarch
  • 1/4 cup (50 grams) granulated sugar
  • 1 Tablespoon brown sugar
  • 2 cups (460 grams) whole milk
  • 5 ounces (142 grams) 60% bittersweet chocolate, coarsely chopped
  • 1 teaspoon pure vanilla extract

Blackout Chocolate Cupcakes:

  • 1 and 1/4 cups all-purpose flour (150 grams)
  • 1 cup unsweetened non-alkalized (natural) cocoa powder (112 grams)
  • 1 teaspoon (5 grams) baking soda
  • 1 and 1/2 (6 grams) teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons (63 grams) canola oil
  • 1/2 cup (113 grams) unsalted butter
  • 3 ounces bittersweet chocolate (60%), finely chopped
  • 1 teaspoon espresso powder
  • 1 cup (198 grams) granulated sugar
  • 3/4 cup (142 grams) light brown sugar, packed
  • 2 large eggs plus 1 large egg yolk, at room temperature
  • 2 teaspoons vanilla
  • 1 cup full fat sour cream
  • 1 cup hot coffee OR hot water

Fudgy Chocolate Frosting:

  • 6 ounces bittersweet chocolate (62%), finely chopped
  • 4 ounces unsweetened chocolate, finely chopped
  • 3 sticks (340 grams) unsalted butter, softened
  • 2 and 1/2 cups (283 grams) confectioners’ sugar, sifted
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare the Chocolate Pudding: In a small heavy-bottomed saucepan, combine cornstarch and both sugars. Gradually whisk in the milk, adding bit by bit to prevent lumps. Cook over medium heat stirring constantly until thickened, about 10 minutes. Add chopped chocolate and cook, stirring often, for 4 minutes until smooth and thick. Remove from heat, stir in vanilla, strain through a fine mesh sieve into a bowl, cover surface with plastic wrap, and refrigerate for at least 2 hours.
  2. Prepare Cupcake Batter: Preheat oven to 350°F, line two 12-cup muffin tins with liners and spray lightly. Sift together flour, cocoa powder, baking soda, baking powder, and salt into a bowl. In another bowl, melt butter, canola oil, and chopped chocolate in microwave in 30-second increments, stirring until smooth. Stir in espresso powder and let cool.
  3. Combine Wet Ingredients: In a large bowl, beat granulated sugar, brown sugar, eggs, egg yolk, and vanilla until smooth. Gradually whisk in the cooled melted chocolate mixture until fully combined.
  4. Incorporate Dry Ingredients and Sour Cream: Gently fold sifted flour mixture into wet batter in three additions, alternating with sour cream, beginning and ending with flour. Fold just until a faint trail of flour remains visible.
  5. Add Coffee or Water: Pour hot coffee or water into the batter, let it sit for 30 seconds, then fold in gently until combined.
  6. Bake the Cupcakes: Fill cupcake liners two-thirds full. Bake one tray at a time for 16 to 18 minutes until cupcakes are puffed and a toothpick inserted comes out clean or with moist crumbs. Cool completely before frosting.
  7. Make Fudgy Chocolate Frosting: Melt bittersweet and unsweetened chocolate in microwave in 30-second intervals, stirring until smooth. In a mixer, beat softened butter until smooth. Gradually add confectioners’ sugar on low speed, then beat on medium-high for 3 minutes. Beat in vanilla extract. Slowly add melted chocolate and mix until combined. Beat on medium-high for 2 minutes. Let frosting firm up at room temperature for 30 minutes to 3 hours, do not refrigerate.
  8. Assemble the Cupcakes: Using a paring knife, cut out a 1/2 inch cone-shaped hole from the center of each cupcake, stopping about 1/4 inch from the bottom. Set scraps aside. Fill a piping bag with chilled pudding and pipe into cupcake centers. Fill another piping bag with frosting and pipe over the pudding, covering completely. Crumble leftover cupcake scraps finely and sprinkle on top. Serve immediately or refrigerate up to 2 days.

Notes

  • Ensure the pudding surface is covered with plastic wrap to prevent a skin from forming.
  • Use room temperature eggs for better batter integration.
  • Do not refrigerate the frosting as chocolate will seize making it hard to spread.
  • Use fresh coffee or hot water for moisture and to enhance chocolate flavor.
  • Cupcakes are best eaten the day they are made but keep well refrigerated for up to 2 days.
  • Use natural (non-alkalized) cocoa for the best flavor and color.
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/the-best-brooklyn-blackout-cupcakes-recipe/