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brooklyn blackout cupcakes

It almost 2019!!! Tomorrow is the New Years Day and I woke up today decided that I really wanted to make these Brooklyn Blackout Cupcakes. No rhyme or reason other than my need to satisfy my intense chocolate craving. And these cupcakes totally did!

I've lived in Brooklyn almost all my life and I have never had a Brooklyn Blackout before. I couldn't even tell you why they're called Brooklyn Blackouts. All I know is that they are these triple chocolate cupcakes that have a little bit of chocolate pudding on the inside and are topped with chocolate frosting. I mean doesn't that just sound like a chocolate lovers (which I totally am) dream!

I think my take on the classic Brooklyn Blackout totally knocked it out of the park and knocked someone's socks right off. They are intensely dark, super moist, fluffy, and oh so light! I used my favorite buttermilk chocolate cake from butter and brioche except I cut it in half to make only 10 cupcakes. Then to make my life and everyones lives easier I used premade chocolate pudding :o. It's been pretty hectic making everything for the holidays so just getting my favorite pre-made chocolate pudding (mine is from cozy shack) from Whole Foods instead making it, waiting for it, and then piping was the best thing ever. So I totally recommend it!


for the cupcakes:

  • 50 ml boiling water

  • 100 g all-purpose flour

  • 33 g dutch processed cocoa powder

  • 1/2 tsp. baking soda

  • 1/4 tsp. baking powder

  • 1/4 tsp. salt

  • 137 g granulated sugar

  • 50 ml boiling water

  • 110 ml buttermilk

  • 50 ml vegetable oil

  • 1 large eggs

  • 1 tbsp. vanilla bean extract

for the filling:

  • 1 container of chocolate pudding of the 4 pack it comes in

for the frosting:

  • 130 grams of dark chocolate

  • 50 grams of heavy cream


for the cupcakes:

preheat your oven to 375 degrees Fahrenheit and line a cupcake tin with your favorite liners.

In a large bowl add everything into a big bowl and mix together. Isn't that the best recipe ever!

Divide the cupcake batter equally. You should get about 10 cupcakes.

Bake them for 12 minutes & let them cool in the pan.

for the filling:

once the cupcakes are cooled, scoop out the pudding and into a piping bag with a round tip.

Insert the tip into half way into the cupcake, squeeze in some pudding, and then pull out.

Repeat until all the cupcakes are filled.

for the frosting:

In a medium sized bowl heat the heavy cream in the microwave 30 seconds at a time until it is hot.

Then add in the chocolate and cover with plastic wrap. The heat from the heavy cream will melt the chocolate.

After 5 minute give it a good stir until you get one homogenous mixture.

Place the mixture into the fridge for 20 - 30 minutes or until it gets hard.

Next with a standing mixer whip the chocolate until light and fluffy. It should be about 10 minutes.

Lastly, frost the cupcake any way you would like! With a spoon, spatula, knife, or piping bag!

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My favorite appliances that help me create all my recipes! 
Cusinart: It was a birthday present I got that I use all the time to make doughs, smoothies, sauces, & during the holiday it has a permenant place on my counter 
Cast Iron: Comes pre seasoned, ready to use after a quick wash and makes some great eggs in the morning! Along with searing meats, toasting bread, & you can't forget corn bread!
Kitchen Aid: Literally a bakers best friend. It comes with a glass bowl so taking photos is a blast. Its really an investment but one worth making!

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