BROOKLYN BLACKOUT CUPCAKES

BROOKLYN BLACKOUT CUPCAKES image

Categories Chocolate Dessert Bake Vegetarian Cupcake

Yield 1 dozen

Number Of Ingredients 29

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Ingredients

for the dark chocolate pudding filling:
1 egg yolk
1 1/2 oz 73% dark chocolate bar, finely chopped
1/2 cup milk
1/4 cup heavy cream
1 tablespoon cornstarch
1 tablespoon Dutch process cocoa powder
1 1/2 tablespoons sugar
1 teaspoon butter
1/2 teaspoon vanilla paste
for the cupcakes:
2 eggs, at room temperature
1 cup sugar
1 1/2 cups flour
2/3 cup Dutch process cocoa
1/2 cup boiling water
1/2 cup milk, at room temperature
1/4 cup sour cream, at room temperature
5 tablespoons butter, at room temperature
1 teaspoon vanilla paste
1 teaspoon baking powder
1/8 teaspoon salt
frosting:
1 1/2 cups confectioners sugar
3 tablespoons butter, at room temperature
1/4 cup cocoa
2 tablespoons sour cream
1 tablespoon corn syrup
1 teaspoon vanilla paste

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