Black Out Cupcake Recipes

THE BEST BROOKLYN BLACKOUT CUPCAKES

Steps:

• In a small, heavy bottomed saucepan, combine the cornstarch and both sugars. Gradually pour in the milk, adding it a little bit at a time, and whisking well to ensure no lumps form in the mixture.
• Cook over medium heat, stirring constantly, until the mixture thickens and can coat the back of a spoon, about 10 minutes.
• Add the chopped chocolate and continue to cook, stirring often, for about 4 minutes, or until the pudding is smooth and very thick.
• Remove from heat and stir in the vanilla. Pass the mixture through a fine-mesh strainer into a large serving bowl.
• Place plastic wrap on top of the pudding and smooth it gently against the surface. Refrigerate for at least 2 hours, or up to 3 days.
• Preheat oven to 350 degrees (F). Line (2) 12-cup muffin tins with cupcake liners. Spray lightly with non-stick baking spray, and set aside.
• In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside until needed.
• Combine the oil, butter, and chocolate together in a large bowl. Heat in the microwave, in 30 second increments, stirring between increments each time, until the butter and chocolate are completely melted. Stir in the espresso powder. Set aside and cool while you assemble the other ingredients.
• In a large bowl, combine both sugars, eggs, egg yolk, and vanilla and beat until smooth and well combined.
• Gradually add in the melted chocolate mixture, adding a little bit at a time and whisking constantly.
• Gently fold in the flour in 3 additions, alternating with the sour cream, beginning and ending with the flour. Mix gently and stop when you can still see the lightest trail of dry ingredients.
• Pour in the hot coffee (or water) and let it sit for 30 seconds, then fold it into the batter until combined.
• Fill each cupcake liner so that they're 2/3 full with batter. Bake, one tray at a time, for 16 to 18 minutes, or until the cupcakes have puffed up and a toothpick (or cake tester) inserted in the middle of a cupcake comes out clean, or with a few moist crumbs attached.
• Allow cupcakes to cool completely before frosting!
• Place both chocolates in a microwave-safe bowl. Heat in the microwave, on low power, in 30 second increments, stirring between each increment, until the chocolate is completely smooth and melted. You may also do this in a double-boiler. Set aside and cool until tepid.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter until completely smooth.
• On low speed, add in the confectioners' sugar, a little bit at a time, beating until each addition has been completely incorporated into the butter before adding more. Once all of the sugar has been added, increase speed to medium-high and beat for 3 minutes.
• Decrease the speed back to low and beat in the vanilla extract. Then slowly pour in the cooled melted chocolate and continue mixing until well combined, tuning the mixer off and scraping down the sides and bottom of the bowl as needed.
• Once all of the chocolate has been added, increase the speed back to medium-high and beat for 2 minutes. Set aside for 30 minutes to firm up, or up to 3 hours. Do not refrigerate (the chocolate will seize and render the frosting impossible to spread).
• Using a paring knife, cut out a 1/2" inch cone shaped hole in the middle of each cooled cupcake. The hole should stop about 1/4" from the bottom of the cupcake, to avoid breaking the base. Set all of the cupcake scraps aside!
• Scrape the chilled pudding into a large piping bag fitted with a medium piping tip, like this one.
• Pipe the filling into the middle of each cupcake cavity, filling it all the way to the top.
• Next, scrape your fudgy chocolate frosting into a piping bag fitted with an open star piping tip, like this one. Pipe the frosting on top of each cupcake, making sure the pudding is completely covered.
• Crumble up the cupcake scraps into fine crumbs and sprinkle a generous amount on top of each cupcake.
• Serve at once, or store in the fridge until needed. Cupcakes are best served the day they are made, but will keep, stored in the fridge, for 2 days.

BLACKOUT CAKE

Steps:

• Heat the oven to 375 degrees.
• To make the cake, place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa mixture into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid.
• In the bowl of a mixer, cream the sugar and butter together. Beat in the egg yolks one at a time and add the vanilla. Slowly stir in the chocolate mixture.
• Combine the flour, baking powder, salt and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.
• Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans. Bake for 45 minutes and cool on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.
• While the cake is baking, make the filling. Put the cocoa into a saucepan and pour in the boiling water and place over low heat. Add the sugar and chocolate. Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch into the water and chocolate, add the salt and bring it to a boil, stirring constantly. Boil for one minute.
• Remove the pan from the heat, whisk in the vanilla and the butter, and transfer the mixture to a bowl and refrigerate until cool.
• Make the frosting. In a double boiler, melt the chocolate. Remove from heat and whisk in the butter, one tablespoon at a time, returning to heat if necessary to melt the butter.
• Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for 20 to 30 minutes before using.
• Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.

BROOKLYN BLACKOUT CAKE

Steps:

• In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Stir in chocolate until melted. Transfer to a bowl; stir in vanilla. Cool slightly, stirring occasionally. Press plastic wrap onto surface of pudding. Refrigerate, covered, 2 hours or until cold., Preheat oven to 325°. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper. In a small bowl, whisk flour, baking powder, baking soda and salt. In a large saucepan, melt butter over medium heat. Add cocoa; cook and stir until blended. Stir in sugars. Remove from heat; stir in buttermilk, coffee and vanilla. Whisk in eggs, one at a time, until blended. Stir in flour mixture just until combined., Transfer batter to prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in the top of a double boiler or a metal bowl over hot water, melt chocolate and butter; stir until smooth. Remove from heat. Whisk in hot water, all at once. Whisk in corn syrup and vanilla. Refrigerate 25-30 minutes or just until spreadable., Using a long serrated knife, cut each cake horizontally in half. Place a cake layer on a serving plate. Spread with half of the pudding. Repeat layers. Top with a third cake layer. Spread frosting over top and sides of cake., Crumble remaining cake layer; sprinkle over top and sides of cake, pressing lightly to adhere. Refrigerate leftovers.

BLACK BOTTOM CUPCAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
• In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
• In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
• Bake in preheated oven for 25 to 30 minutes.

CHOCOLATE BLACKOUT CUPCAKES

Steps:

• Heat oven to 350°F. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool completely.
• Meanwhile, make pudding mix as directed on box, using 1 1/2 cups milk. While pudding is hot, stir in 1/2 cup of the chocolate chips until melted. Cover; refrigerate until cool, about 1 hour.
• Place remaining 2 cups chocolate chips in heatproof bowl. In 1-quart saucepan, heat whipping cream to boiling. Pour over chocolate chips; let stand 1 minute. Stir with whisk until melted and smooth. Let ganache stand at room temperature 30 minutes, stirring occasionally, until thickened.
• Crumble 1 cupcake; set aside for topping. With end of wooden spoon handle, make deep, 3/4-inch-wide indentation in center of top of remaining 23 cupcakes, not quite to bottom. Spoon pudding into resealable food-storage plastic bag; seal bag. Cut 1/2-inch tip off corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening. Frost cupcakes with ganache; sprinkle with cupcake crumbs. Store loosely covered.

CREAM-FILLED BLACKOUT CUPCAKES

Steps:

• For the chocolate cupcakes: Preheat your oven to 350 degrees F and line a 12-cup standard muffin tin with 12 cupcake liners.
• In the bowl of your stand mixer fitted with the paddle attachment, add the flour, sugar, cocoa, baking powder and salt and mix on low for 30 seconds to combine. Add the oil, melted butter, water, beaten egg and vanilla and mix on low to combine. Scrape the bowl and beater with a rubber spatula and then mix on medium speed for 30 seconds.
• Scrape and fold the batter a few times. Divide the batter into the 12 liners and tap the pan on the counter a few times to release any air bubbles. Bake until a toothpick inserted into the cupcakes comes out with moist crumbs, 22 to 24 minutes. Cool in the pan for 5 minutes before removing to a cooling rack to cool completely.
• Before frosting the cupcakes, cover them lightly with plastic wrap and chill them for 1 hour to make handling easier.
• For the fudge frosting and filling: In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium-high until very smooth and shiny, 1 to 2 minutes.
• Add the cocoa, sugar, condensed milk, vanilla and salt and blend on low until smooth. With the mixer still on low, add in 1 tablespoon of steaming hot water. Scrape the bowl, then raise the mixer to high speed and beat for 1 minute. Turn the mixer to low and mix for 1 to 2 minutes to smooth out the frosting and reduce air bubbles.
• Transfer 1/3 cup of the fudge frosting to a small bowl and stir in the marshmallow creme.
• Use a paring knife or apple corer to remove a 1-inch wide "plug" of cake in the middle of the bottom of each cupcake, cutting about halfway through.
• Place the cream filling into a small resealable plastic bag and snip off the tip. Pipe the filling into the holes cut out of the cupcakes; use the plugs or scraps of the cake you removed to plug the holes back up.
• Frost the filled cupcakes with the remaining frosting and top with mini chocolate chips if desired. Store in an airtight container for up to 3 days.

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.

BLACK BOTTOM CUPCAKES

Steps:

• In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired. , Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.

BLACKOUT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 2 9-inch cake pans.
• Tap out excess flour.
• In a large bowl beat together butter and sugar until light and fluffy, about 1-2 minutes.
• Add eggs and vanilla extract; beat till well blended.
• Add melted chocolate and beat 1-2 minutes.
• Mix together flour and baking soda and salt.
• Add to chocolate mixture in 2 additions alternately with the buttermilk.
• Beat till well blended.
• On low speed, add boiling water and beat till smooth.
• (Batter will be thin.) Pour into prepared pans.
• Bake for 35-40 minutes or until tester inserted in center comes out clean.
• Let cool in pans for 10 to 15 minutes.
• Turn out onto wire racks and cool completely.
• For Ganache:Melt chocolate chips and cream together and stir until smooth.
• Stir in butter and vanilla.
• Cover and refrigerate for 1 to 1 1/2 hours until ganache holds its shape and is thick enough to spread on cake layers.
• Cover one layer with a little more than 1/3 of the ganache.
• Top with second layer; frost top and sides with remaining ganache.
• Press almond slivers into sides of cake.
• Refrigerate 3 to 4 hours for ganache to firm back up for easier slicing.