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.