These Brooklyn blackout cupcakes are one of the most popular sweet treats in many exclusive restaurants. Moist, rich, creamy and very delicious, now you can make these cute chocolate cupcakes at home. Try the recipe:
For the filling:
- 1/2 cup granulated sugar
- 2 ½ tablespoons cornstarch
- A pinch of salt
- 2 ¼ cups milk
- 4 oz. bittersweet chocolate (around 65 to 70% cocoa solids), finely chopped
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
For the cupcakes:
- 1 ¾ cups all-purpose flour
- 1 ¼ cup unsweetened (natural) cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- A pinch of salt
- 2 cups granulated sugar
- 2 large eggs plus 1 large egg yolk
- 1 cup plus 2 tablespoons buttermilk
- 9 tablespoons melted unsalted butter
- 1 tablespoon vanilla extract
- 1 cup hot brewed coffee
For the frosting:
- 4 ½ oz. dark chocolate (75% +) chopped
- 4-1/2 oz. dark chocolate (50 to 60%), chopped
- 25 tablespoons unsalted butter, softened
- 3 cups confectioners’ sugar
- 2 teaspoons vanilla extract
To make the filling:
- In a small, heavy-bottomed saucepan, combine together the cornstarch, sugar, and salt. Slowly pour in the milk, stirring and making sure not to leave any lumps in the mixture.
- Set over medium heat and cook stirring constantly, until the mixture starts to bubble around the edges and thickens. Remove and pass the mixture through a fine-mesh sieve into a medium bowl.
- Apply the chocolate and combine until completely melted. Pour the butter and stir again until well melted. Add the vanilla. Place a piece of plastic wrap directly on the surface of the pudding and put in the fridge until chilled, about 4-5 hours, ideally overnight.
To make the cupcakes:
- Preheat the oven to 350°F/180°C/Gas Mark 4. Line two standard muffin pans (12-cup ones) with cupcake liners. Set aside.
- In the bowl, using an electric mixer, combine together the flour, baking powder, baking soda, cocoa powder, and salt. Apply the sugar and beat at low speed until well combined.
- In another bowl, using an electric mixer, beat the eggs and egg yolk briefly. Add the melted butter, buttermilk, and vanilla extract. While beating, reduce the speed to low, add dry ingredients, apply the egg batter in a steady stream. Next, increase the speed to medium and beat for one minute more, until well incorporated
- Pour the batter into the prepared muffin cups, dividing it evenly (about 2/3 full in each cup).
- Place both pans on one oven rack and bake for 30-35 minutes, or until a skewer inserted into the middle of a cupcake comes out clean. Allow cooling in the pans on the rack.
To make the frosting:
- In a medium heatproof bowl, add both chocolates and set the bowl over a pot of barely simmering water. Stirring frequently, heat until completely melted. Remove and allow the chocolate to cool until lukewarm.
- In a mixing bowl, using an electric mixer on medium speed, beat the butter until creamy, around 30 seconds. Slowly add the confectioners’ sugar and mix at high speed for two minutes, until creamy and light. Whisk in the vanilla extract.
- With the mixer on low speed, fold in the chilled chocolate, beating until combined. Increase to high speed and whisk for one minute, until slightly bubbly.
- Use the frosting immediately, or simply cover it with plastic wrap and keep at room temperature for up to three hours before using.
- Cut 1-in.-diameter cone from the middle of the top of every cupcake using a paring knife, reaching almost to the bottom; remove it. Discard the cake scraps (you will need then later).
- Pipe the filling into the cavity in each cupcake, filling it to the top.
- Blend the cake scraps in a blender or food processor to make fine crumbs.
- Then, spread the top of every cupcake with a generous frosting amount (or pipe it on with Ateco#6 or other medium star tip, if you want).
- To finish, sprinkle crumbs onto the top of each frosted cupcake. Serve.
- You can keep the cupcakes in the refrigerator for up to three days.