Brooklyn Blackout Cupcakes – Rich chocolate cupcakes are filled with homemade chocolate pudding and topped with fudge icing and cake crumbs.
I love a great chocolate cake. I have so many different varieties of chocolate cake on this blog, including a molten chocolate cake, a chocolate mousse cake, and even this fun chocolate raspberry cake roll.
A new version of chocolate cake popped onto my radar via Instagram – well, it was a new version to me but it’s been around for quite a long time. It was a recipe for Brooklyn Blackout Cake. This cake gets its name form a Brooklyn bakery that named it after mandatory blackouts needed to protect the Brooklyn Navy Yard during WWII. While the bakery has since closed, the cake has endured and is known for being the richest chocolate cake you can find.
A Brooklyn Blackout Cake is a cake comprised of chocolate cake filled with chocolate pudding, topped with chocolate frosting, and sprinkled with chocolate cake crumbs. The cake is a bit of a beast to assemble so I decided to make a version that’s a little less high-maintenance. My version shrinks the cake into little cupcakes, which makes them easier to assemble and also easier to eat!
Tips & Tricks:
- Make the pudding from scratch. Many times, I am okay with you using a store-bought shortcut in these multi-step recipes. But I must insist you make this chocolate pudding from scratch. It is simply marvelous! So creamy with the right balance of chocolate so it’s not too rich. I have never had a pudding so wonderful. I promise it’s worth the effort!!
- Do not overcook the pudding. Right when the pudding begins to thicken and steam, it’s time to turn off the heat. If you keep it cooking, the eggs will curdle, making your pudding all lumpy.
- Cool completely. Do not attempt to assemble the cupcakes until the cake has cooled completely. If you try to fill the cupcakes while warm, they could fall apart. Additionally, the pudding should be chilled before adding to the cupcakes to ensure it’s thickened up.
- Whip the butter. To have a creamy, consistent frosting, the butter needs to be whipped before adding the sugar and cocoa powder
Brooklyn Blackout Cupcakes
Ingredients
For the cupcakes:
- 1 cup sugar
- 1 cup light brown sugar
- 1¾ cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs
- 1 large egg yolk
- 1 cup sour cream
- ¼ cup whole milk
- ½ cup canola oil
- 1 tablespoon vanilla extract
- 1 cup hot brewed coffee
For the chocolate pudding:
- ⅓ cup unsweetened cocoa powder
- 5 tablespoons cornstarch
- ¾ cup heavy cream
- 1¾ cups whole milk
- 4 large egg yolks
- ⅔ cup dark brown sugar
- ¼ teaspoon salt
- 4 ounces milk chocolate
- ½ teaspoon pure vanilla extract
For the topping:
- 1 stick salted butter softened
- 4 cups powdered sugar
- ½ cup unsweetened dark chocolate cocoa powder
- ⅓ cup boiling water
- leftover cake pieces crumbled
Instructions
- Preheat oven to 350 degrees. Line 24 cupcake molds with paper liners. Set aside.
- In a large stand mixer bowl, add sugar, flour, cocoa powder, baking soda, baking powder, and salt on low until completely combined. In a separate medium bowl, whisk together eggs, egg yolk, sour cream, milk, and vanilla until completely combined.
- With the mixer on low, slowly pour in canola oil into dry ingredients. Mix until combined but the dry ingredients will have large crumbs still. Add the rest of the wet ingredients and mix just until all lumps are removed and the batter is smooth. With the mixer still on low, pour in the hot brewed coffee. Mix until completely combined.
- Using a cookie scoop, scoop batter into each prepared cupcake liner until 2/3 full. Place filled cupcake pans into prepared oven and bake until a tooth pick comes out clean when inserted in the center, about 15 mins. Remove from oven and let them cool in the pan for 5 minutes. Remove cupcakes from the pans and let cool on a rack completely before filling.
- While the cupcakes cool, make the filling. Add cocoa powder and cornstarch to a large sauce pan and whisk together to remove lumps. Slowly whisk in the heavy cream together until combined. Add the milk, brown sugar, egg yolks, and salt and whisk until combined. Place over medium heat to warm up the mixture. Continue to whisk until the mixture starts to steam and thicken. Remove from heat and add the milk chocolate a little at a time until melted through. Finish with the vanilla extract.
- Strain the pudding through a sieve to remove lumps. Cover with plastic wrap, making sure to touch the plastic to the pudding to prevent a film from developing. Refrigerate until cold, about 3 hours.
- Cut a 1-inch circle in the center of each cooled cupcake and remove some of the filling underneath. Save the filling for later. Place 1 teaspoon of chocolate pudding in the center of each cupcake. Replace the cake on top of the pudding centers. You won't be able to replace the entire piece but just make sure the top is covered so you don't see too much of the pudding.
- Make the fudge frosting by first whipping the butter in a stand mixer using a beater attachment. Whip for 1 minute. Add powdered sugar and cocoa powder. Mix on low until combined and then add the boiling water to make the texture smooth. Increase to medium high and whip for 3 minutes.
- Transfer frosting to a pipping bag with a star tip. Squeeze a circle of frosting over the center of each cupcake. Sprinkle cupcake tops with any remaining pieces of cake that you saved from earlier.
- Serve cupcakes immediately or place in refrigerator for up to 3 days.
Notes
Pin for later:
More recipes you’ll love:
Black Forest Cupcakes
Nutella Crunch Cupcakes
Dark Chocolate Caramel Cupcakes
I can’t wait to make these Brooklyn black-out cupcakes. My mom is from Bushwick.
Brooklyn Blackout Cupcakes are so rich and indulgent — the perfect treat for true chocolate lovers.
it was super easy to make them!
Do not attempt to assemble the cupcakes until the cake has cooled completely.
Appreciate the effort you put into polishing this
These Brooklyn Blackout Cupcakes are intense! Think rich chocolate, a pudding center, and fudge frosting. It’s a chocolate lover’s dream. Baking these requires precision, much like navigating tricky levels in Geometry Dash. The homemade pudding is a must, no shortcuts there! Cool everything completely before assembling; patience is key for a smooth, decadent treat.
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I can’t wait to make these Brooklyn black-out cupcakes. I recall getting some of these cupcakes from my mother’s neighborhood shop in Bushwick.
I must say, this recipe is flawless. Each step is meticulously detailed and incredibly easy to follow.
It really is a real feast for chocolate lovers! Homemade pudding filling combined with dense chocolate cake and fudge cream turned out to be an incredibly delicious cupcake, the tricks in the recipe were very useful and explanatory, especially for pudding making, it’s worth trying!
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These Brooklyn Blackout Cupcakes are a true chocolate lover’s dream, rich and indulgent with layers of homemade pudding and fudge icing. If you’re enjoying a sweet treat like this, it would pair perfectly with something light and fun, like a visit to the cinema. In Singapore, before the show starts, you could grab a snack from the Golden Village popcorn menu, offering a variety of savory and sweet options to suit any taste. Whether it’s classic butter popcorn or something more adventurous, the Golden Village popcorn menu makes the cinema experience even sweeter, much like these irresistible cupcakes! For more details about the restaurant, visit https://imenusg.com/golden-village-popcorn-menu/
I love these Brooklyn Blackout Cupcakes and these are always my favorite. I saw the recipe is easy, and I can try it. While using the external house washing I saw many people are having the best benefits of it.
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This recipe is easy to understand and follow
I need this for my birthday. It looks so tasty and adorable. Definitely worth a try.
So delicious! This was my first time making Brooklyn blackout cupcakes and won’t be my last. The homemade pudding was so delicious!
These blackout cupcakes were so decadent. They were a big hit at a birthday party we had this weekend!
These cupcakes turned out incredible. These are going to be my new go-to chocolate cupcakes…it’s worth ditching the store bought box!
A triple dose of chocolate?! These cupcakes sound like pure perfection for my chocolate-loving self. I plan to make them for Easter, with a little nest of chocolate eggs on top!
These cupcakes look amazing, my family loves chocolate and always welcome new recipes. I have a quick question. Can I reduce the amount of sugar or substitute with another sweetener?
Now this is how you make a chocolate cupcake!! I LOVE the addition of chocolate pudding. It really takes this recipe to the next level!
These cupcakes were SO good! Loved the pudding and cake crumbs, these will easily be made again and I can’t wait!
Tried making those Brooklyn Blackout Cupcakes yesterday and it turned out awesome! Definitely worth a try! 🙂
I’m so excited to try this Brooklyn black-out cupcake recipe. My mother is from Bushwick, and I remember going to her local bakery to get a few of these cupcakes.
Oh my, I think I need to get someone to make these for my birthday. I know they would be a hit for sure. Love the presentation too.