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Brooklyn blackout cupcakes


Cake recipe

  • 6 ounces of bittersweet chocolate
  • 1/2 cup + 1 tablespoon black cocoa powder you can use regular if you don't have this
  • 1 1/2 cups strong hot coffee
  • 2 cups flour
  • 1 1/2 cups sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoon baking soda
  • 3/4 cup oil
  • 4 eggs
  • 1/3 cup sour cream
  • 1 tablespoon vinegar
  • 1 1/2 teaspoons vanilla extract

Salted dark chocolate pudding recipe (taken directly from Ovenly's recipe)

  • 2 cups whole milk divided
  • 2 ½ Tbsp cornstarch
  • ½ cup sugar
  • 2 ounces bittersweet chocolate chopped (preferably 60-70%)
  • 3 tablespoons of black cocoa powder use regular if you don't have it
  • teaspoonvanilla extract
  • ¾ teaspoon sea salt

Chocolate sour cream frosting (taken directly from Bon Appetit)

  • 1 cup heavy cream
  • 3 tablespoons golden syrup such as Lyle’s Golden Syrup
  • 1/4 teaspoon kosher salt
  • 12 ounces bittersweet chocolate chopped
  • ¾ cup sour cream at room temperature
  • 2 tablespoons unsalted butter at room temperature


For the cake

  1. Preheat oven to 350. Place chocolate and cocoa powder in a large bowl. Pour hot coffee over chocolate and cocoa podwer and whisk until smooth. Cool this completely.
  2. Whisk flour, sugar, salt and baking soda together. In a third bowl, whisk eggs, vinegar, oil, sour cream and vanilla together.
  3. Add the egg mixture to the cooled chocolate/coffee mixture and whisk well. Add the dry to the wet and whisk to incorporate. Divide into lined cupcake pans and bake at 350 for about 20 minutes - maybe a touch longer. Cool completely.
  4. When cooled using a small knife or an apple corer if you have, cut out a small hole in the center of the cupcake - this is where you will pipe in the pudding.

For the pudding

  1. In a small bowl, whisk together ¼ cup milk and cornstarch until smooth. Set aside. In a medium saucepan, combine the remaining 1¾ cups milk, sugar, chocolate, cocoa powder, vanilla, and salt. Heat over medium-low heat, whisking, until chocolate is melted. Whisk in the cornstarch mixture until fully incorporated. Reduce the heat to low, and continue to stir briskly with a wooden spoon or a heatproof spatula. The mixture will come to a simmer and slowly begin to thicken. Continue to cook 1 to 2 minutes, or until the pudding coats the back of the spoon and slowly drips off. Remove from heat and transfer to a bowl. Cover with waxed paper directly on the surface. Chill until nice and cold in the fridge.

For the frosting

  1. Bring cream, syrup, and salt to a boil in a large saucepan over medium-high heat. Remove from heat and stir in chocolate, sour cream, and butter. Let sit, stirring occasionally, until chocolate and butter are melted and mixture is smooth and no streaks of white remain. Transfer to a medium bowl. Let frosting sit at room temperature, stirring every every once in a while. The frosting will look gross at first, but don't freak out - it will thicken and become shiny and spreadable in like an hour or so. Kepp stirring until smooth.  It should be the consistency of sour cream; if not, chill another 5 minutes and stir.

To assemble

  1. Place pudding in a piping bag. Pipe the pudding into the holes of the cupcakes. Let chill i nfridge for an hour.
  2. Place the frosting in a piping bag - or not, you can just spread it on top, but it is a bit sofft and messy - and pipe frosting on top og chilled, filled cupcakes. Keep in fridge and take out 30 minutes before enjoying.