Brooklyn Blackout Cupcake with Chocolate Fudge Frosting

The original Blackout Cake was made by Ebinger's Bakery, which opened its doors on Flatbush Avenue in 1898.  Unfortunately financial instability ultimately caused the bakery to go bankrupt, and in 1972 Ebinger's and their famous Blackout Cake went away.  Since then, others have tried to market their own versions of the cake, often using cake mixes and pudding mixes as part of their ingredients.  None of these seems to have recaptured the magic of the original Blackout Cake.  Look for recipes that speak to these cupcakes being made entirely from scratch.  This recipe creates a dark chocolate cupcake, filled with chocolate pudding, with a helping of chocolate fudge frosting and a sprinkling of cupcake crumbs on top.  Be warned, you might need a fork to tackle this messy chocolatey fantasy.  Take it up another notch and add a dollop of homemade whipping cream on top.

 For recipes, click on the tags to the right:

Little Cakes: The Brooklyn Blackout Cake
Fillings:  Chocolate Pudding
Frostings: Chocolate Fudge Frosting

Chocolate Fudge Frosting

Yield:  24 cupcakes
Prep Time:  10 minutes

INGREDIENTS:

4.5 ounces unsweetened chocolate pieces
4.5 ounces bittersweet chocolate pieces
1 1/2 cups unsalted butter, room temperature
4 cups powdered sugar
1 tablespoon vanilla extract

1.   Add the chocolate pieces into a medium sauce pan.

2.  Place this medium sauce pan into a larger sauce pan filled half way with water, over medium heat.  Whisk the chocolate together until it has completed melted.  Remove from heat and allow to cool until warm.

3.   In a large mixing bowl, beat the butter on med-high speed until light and fluffy.  About 2 - 3 minutes.

4.   On low speed, gradually add the powdered sugar to the whipped butter.  Add the vanilla, then slowly add the melted chocolate.  If the frosting is too thick, add a little milk or buttermilk to loosen it up. Beat on high speed for 1 minute.  Use the frosting immediately.

The Brooklyn Blackout Cake

Yield:  24+ cupcakes
Prep Time:  15 minutes
Bake Time:  25 - 30 minutes

INGREDIENTS:

1 1/2 cups flour
1 cup special dark cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups sugar

2 large eggs
1 large egg yolk
1 cup buttermilk
1/2 cup unsalted butter, melted
2 teaspoons vanilla extract
1 cup hot brewed coffee

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.


2.  In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.  Whisk in the sugar, and set aside.


3.  In a large mixing bowl on low - medium speed, whisk together the eggs, egg yolk, buttermilk, melted butter, and vanilla extract.


4.  On low speed, slowly add in the dry ingredients.  Stopping to scrape the sides of the bowl once.  Whisk until well blended.  Add the coffee and whisk for another minute until well blended.

5.  Fill the cupcake tins 2/3 full, and bake for about 25 - 30 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.

If making Brooklyn Blackout Cupcakes, set aside 2 cupcakes to use as crumble topping later on.  Core out a small section in the center of the rest of the cupcakes, add chocolate pudding filling, then pop the core back in.

Chocolate Pudding Filling

Yield:  Enough for 24 cupcakes
Prep Time:  15 minutes

INGREDIENTS:

4 large egg yolks
2/3 cup sugar
2 tablespoons + 1/2 teaspoon cornstarch
1/8 teaspoon salt
1 cup water
2/3 cup heavy cream
3 ounces bittersweet chocolate pieces
1 tablespoon butter, unsalted
1 teaspoon vanilla extract

1.  In a large mixing bowl on low - medium speed, whisk together the egg yolks, sugar, cornstarch and salt for about a minute.

2.  In a medium saucepan over medium heat, combine the water and cream and bring to a boil.  Remove the pan from the heat and whisk about 1/2 of the cream mixture into the yolk mixture.  Whisk this mixture back into the remaining cream mixture, whisking constantly until this mixture comes to a boil.  Continue to boil, whisking for another minute.  Remove from heat and whisk in the chocolate pieces and butter until completely melted.

3.  Pour the mixture through a fine mesh sieve into a medium size bowl.  Stir in the vanilla.  Cover the surface of the pudding with plastic wrap, and refrigerate for at least 2 hours, until chilled.