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Ultimate Brooklyn Blackout Cupcakes Recipe with Creamy Chocolate Filling

Brooklyn blackout cupcakes - featured image
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Rich, moist chocolate cupcakes filled with a silky creamy chocolate center and topped with a smooth chocolate ganache. Perfect for any occasion and easy to make with pantry staples.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (120ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) freshly brewed coffee, cooled
  • 4 ounces (115g) bittersweet or semi-sweet chocolate, chopped
  • ½ cup (120ml) heavy cream
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon powdered sugar
  • 4 ounces (115g) semi-sweet chocolate chips
  • ⅓ cup (80ml) heavy cream
  • Optional: pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it lightly.
  2. In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
  3. In a separate bowl, whisk together the sugar, vegetable oil, eggs, vanilla extract, milk, and cooled coffee until smooth and glossy.
  4. Slowly add the dry ingredients to the wet, folding gently with a spatula just until combined—do not overmix.
  5. Spoon batter about ¾ full into each cupcake liner (about 3 tablespoons or 45ml per cupcake).
  6. Bake for 18–22 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
  7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before filling.
  8. Heat the heavy cream in a small saucepan over medium heat until just simmering. Pour over the chopped chocolate and let sit for 2 minutes.
  9. Stir until smooth, then add softened butter and powdered sugar. Mix well until glossy and thickened. Let cool to room temperature but not firm.
  10. Using a toothpick or small knife, carve out a small hole in the center of each cupcake. Pipe or spoon the filling inside, then gently press the removed cake piece back on top.
  11. Heat the heavy cream until just simmering and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Add a pinch of salt if desired.
  12. Let ganache cool slightly before spooning or dipping the tops of each cupcake.
  13. Allow cupcakes to rest at room temperature for 30 minutes or refrigerate for 15 minutes to firm up the topping.

Notes

Do not overmix the batter to avoid tough cupcakes. Use room temperature eggs and milk for a lighter crumb. Freshly brewed coffee enhances chocolate depth without coffee flavor. Cool cupcakes completely before filling to prevent melting. Chill ganache slightly if too runny. Store cupcakes in an airtight container in the fridge and bring to room temperature before serving. Vegan and gluten-free adaptations are possible.

Nutrition

Keywords: Brooklyn blackout cupcakes, chocolate cupcakes, creamy chocolate filling, chocolate ganache, easy chocolate dessert, rich chocolate cupcakes

Find it online: https://tastypierecipes.com/ultimate-brooklyn-blackout-cupcakes-recipe-with-creamy-chocolate-filling-easy-and-perfect/