Brooklyn Blackout Cupcakes
Indulge in pure chocolate decadence with Brooklyn Blackout Cupcakes—rich, moist, and irresistibly indulgent. These cupcakes feature a tender chocolate base made with a unique blend of cocoa, buttermilk, and boiling water for an ultra-moist crumb, paired with a luscious dark chocolate pudding core that’s creamy and satisfying. Topped with a silky chocolate buttercream frosting, these show-stopping treats are finished with optional crumbled cake for a nostalgic touch. Perfect for chocolate lovers and special occasions, this recipe is an ode to the classic Brooklyn Blackout Cake, packaged in a portable cupcake form. With a prep time under an hour and yields of 12 servings, they’re ideal for family gatherings, parties, or simply savoring a sweet craving.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cups brown sugar
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup buttermilk
- 0.5 cups vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cups boiling water
- 0.5 cups unsalted butter
- 2 tablespoons cornstarch
- 2 cups milk
- 6 ounces dark chocolate, finely chopped
- 1 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt. Whisk to combine.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
Slowly stir in the boiling water to loosen the batter. It will be thin, but that’s normal.
Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Meanwhile, prepare the pudding filling by whisking the cornstarch and a small amount of milk in a saucepan until smooth. Add the remaining milk and cook over medium heat, stirring until the mixture thickens.
Add the finely chopped dark chocolate to the pudding and stir until melted and fully incorporated. Let the pudding cool completely.
To make the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar and cocoa powder, then mix in a splash of milk to achieve your desired consistency.
Once the cupcakes and pudding have cooled, use a knife or cupcake corer to remove the centers of the cupcakes, being careful not to cut through the bottom.
Pipe or spoon the pudding into the hollowed-out centers of the cupcakes.
Spread or pipe the chocolate frosting over the top of the cupcakes, completely covering the pudding.
Optional: Crumble one cupcake to make crumbs, then sprinkle those crumbs over the frosted cupcakes for the classic Brooklyn Blackout look.
Serve and enjoy these decadent chocolate treats!
Nutrition Facts
Calories |
5310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.7 g | 324% | |
| Saturated Fat | 97.9 g | 490% | |
| Polyunsaturated Fat | 68.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3327 mg | 145% | |
| Total Carbohydrate | 760.2 g | 276% | |
| Dietary Fiber | 59.8 g | 214% | |
| Total Sugars | 468.5 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 10.5 mcg | 53% | |
| Calcium | 1284 mg | 99% | |
| Iron | 50.4 mg | 280% | |
| Potassium | 4311 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
