Best Brooklyn Blackout Cupcakes Recipes

BROOKLYN BLACKOUT CUPCAKES

Steps:

• Make the filling and frosting: place the pudding mix and milk in a 2-qt saucepan over medium-high heat. Whisk constantly until the mixture comes to a boil and thickens, 4-5 minutes. Turn off the heat.
• Add the chocolate chips, butter, and vanilla and stir until the chips and butter melts, 2 minutes.
• Remove the pan from the heat and cover the pudding with plastic wrap placed directly on its surface. Let cool for 45 minutes at room temperature.
• Meanwhile, preheat the oven to 350°F Line 24 cupcake wells with paper liners.
• Make the batter: place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds.
• Stop the mixer and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more. Batter will be thick.
• Scoop 1/4 cup batter into each cupcake well~you should get 24.
• Bake for 17-20 minutes, until tops are springy when lightly pressed. Cool in the pans on wire racks for 5 minutes.
• Remove 4 cupcakes from the pans and crumble them into a bowl, making coarse crumbs.
• Loosen the remaining cupcakes from the pans and cool them on wire racks for 15 minutes.
• Divide the pudding mixture into 2 portions. Fit a pastry bag with a large round tip and spoon 1 cup of the filling into the bag. Gently push the tip into the center of each cupcake and squirt a generous amount of pudding inside. Refill the bag as needed and repeat for all 20 cakes.
• Place a heaping tablespoons of the remaining pudding portion on the top of each cupcake and spread to cover the entire surface. Top the frosting with a sprinkling of cupcake crumbs, pressing down slightly so they stick.
• Store uneaten cupcakes covered in the refrigerator for up to 5 days.

BROOKLYN BLACKOUT CUPCAKES

Steps:

• For the pudding filling: Note: Make the pudding first because although it takes less than 5 minutes to make, it needs time to chill. If you can, make it the day before you plan to bake. Place all of the pudding ingredients in a heavy saucepan. Cook over medium heat, stirring continuously until mixture comes to a boil and begins to thicken, about 3 minutes. If it seems lumpy, strain before pouring it into a bowl. Refrigerate covered, until throughly chilled. For the cupcake: Preheat oven to 350. Line or grease 12 wells in a cupcake pan. Mix cocoa with boiling water in small bowl, stirring until smooth. Set aside to cool. Cream together butter, vanilla paste and sugar until fluffy. Add eggs, one at a time, beating well after each one. Add the hydrated cocoa, mixing thoroughly. In another bowl, whisk together remaining dry ingredients. In a measuring cup or small bowl, combine the milk and sour cream. Add the flour mixture and the milk/sour cream mixture alternating between the two, thoroughly mixing between each addition. Fill the wells about 2/3 of the way. Bake 20 to 25 minutes or until a toothpick inserted in the center cupcake comes out clean. Cool completely. For the frosting: Beat together all of the ingredients of the frosting until smooth. Assembly: Make sure the cupcakes are completely cool. Set aside one cupcake. Give the pudding a good stir so it isn't so solid it won't easily pipe. Fill using filling/decorating tools or by removing a small amount of cupcake from the center (using a small corer works well) and carefully spooning in some pudding. Ice with a fairly modest amount of frosting on each cupcake. Smooth the icing so there is a bit of a flat top. Crumple the leftover cupcake to make crumbs. Sprinkle the the crumbs over the iced cupcakes