Brooklyn Blackout Cupcakes
Recipe By :Anne Byrn
Serving Size : 20 Preparation Time :0:50
Categories : Cupcakes with Class
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling and Frosting:
1 package, cook and serve, chocolate pudding mix (3.4
ounces)
2 cups whole milk
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 teaspoon pure vanilla extract
Cupcakes:
24 paper liners for cupcake pans (2 1/2-inch size)
1 package plain devils food cake mix -- (18.25 ounces)
3 tablespoons Dutch process unsweetened cocoa powder
1 1/2 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
Prepare the filling and frosting: Place the pudding mix and milk in a
2-quart saucepan over medium-high heat. Whisk constantly until the
mixture comes to a boil and thickens, 4 to 5 minutes. Turn off the heat. Add the chocolate chips, butter, and vanilla and stir until the butter and chocolate chips melt, 2 minutes. Remove the pan from the heat and cover the pudding with plastic wrap placed right on its surface. Let it cool for 45 minutes at room temperature.
Place a rack in the center of the oven and preheat the oven to 350 degrees F.
Prepare the cupcake batter: Line 24 cupcake cups with paper liners. Set the pans aside. 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 machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Spoon or scoop a heaping 1/4 cup batter into each lined cup, filling it two thirds of the way full. (You will get 24 cupcakes.) Place the pans in the oven.
Bake the cupcakes until they spring back when lightly pressed with your
finger, 17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Remove 4 cupcakes from the pan and crumble them into a bowl to make coarse crumbs. Run a dinner knife around the edges of the remaining cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before filling.
Divide the filling and frosting into two portions. Fit a pastry bag with a
large round tip and spoon 1 cup of the filling portion 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 cupcakes.
Place a heaping tablespoon of the remaining pudding portion on each cupcake and spread it out with the back of a spoon, taking care to cover the tops completely. Top the frosting with a sprinkling of cupcake crumbs, pressing them down so they stick. The cupcakes are ready to serve.
Store these cupcakes, in a cake saver, in the refrigerator for up to 5 days. Or freeze them, wrapped in aluminum foil or in a cake save, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.
The Cupcake Doctor says . . .
Dutch process cocoa powder is intensely flavored and darker in color than regular cocoa. It will darken the already dark color of the devil food mix and contribute to the =93blackout=94 appearance, as well as intensify the flavor of these cupcakes.
Pg 24-26
Makes 20 cupcakes (2 1/2 inches each)
Preparation Time: 50 minutes
Baking Time: 17 to 20 minutes
Assembly Time: 15 minutes
A Brooklyn, New York, bakery called Ebingers was famous for its intense chocolate cake, called Brooklyn Blackout, packaged in a signature blue box. The bakery closed in the early 1970s, but the buzz about these cakes lives on. I have received recipes for all kinds of variations on this chocolate cake cloaked in cake crumbs, and have adapted the version I like best as cupcakes.
Source:
"Cupcakes From The Cake Mix Doctor"
Recipe By :Anne Byrn
Serving Size : 20 Preparation Time :0:50
Categories : Cupcakes with Class
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling and Frosting:
1 package, cook and serve, chocolate pudding mix (3.4
ounces)
Advertisement:
2 cups whole milk
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 teaspoon pure vanilla extract
Cupcakes:
24 paper liners for cupcake pans (2 1/2-inch size)
1 package plain devils food cake mix -- (18.25 ounces)
3 tablespoons Dutch process unsweetened cocoa powder
1 1/2 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
Prepare the filling and frosting: Place the pudding mix and milk in a
2-quart saucepan over medium-high heat. Whisk constantly until the
mixture comes to a boil and thickens, 4 to 5 minutes. Turn off the heat. Add the chocolate chips, butter, and vanilla and stir until the butter and chocolate chips melt, 2 minutes. Remove the pan from the heat and cover the pudding with plastic wrap placed right on its surface. Let it cool for 45 minutes at room temperature.
Place a rack in the center of the oven and preheat the oven to 350 degrees F.
Prepare the cupcake batter: Line 24 cupcake cups with paper liners. Set the pans aside. 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 machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Spoon or scoop a heaping 1/4 cup batter into each lined cup, filling it two thirds of the way full. (You will get 24 cupcakes.) Place the pans in the oven.
Bake the cupcakes until they spring back when lightly pressed with your
finger, 17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Remove 4 cupcakes from the pan and crumble them into a bowl to make coarse crumbs. Run a dinner knife around the edges of the remaining cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before filling.
Divide the filling and frosting into two portions. Fit a pastry bag with a
large round tip and spoon 1 cup of the filling portion 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 cupcakes.
Place a heaping tablespoon of the remaining pudding portion on each cupcake and spread it out with the back of a spoon, taking care to cover the tops completely. Top the frosting with a sprinkling of cupcake crumbs, pressing them down so they stick. The cupcakes are ready to serve.
Store these cupcakes, in a cake saver, in the refrigerator for up to 5 days. Or freeze them, wrapped in aluminum foil or in a cake save, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.
The Cupcake Doctor says . . .
Dutch process cocoa powder is intensely flavored and darker in color than regular cocoa. It will darken the already dark color of the devil food mix and contribute to the =93blackout=94 appearance, as well as intensify the flavor of these cupcakes.
Pg 24-26
Makes 20 cupcakes (2 1/2 inches each)
Preparation Time: 50 minutes
Baking Time: 17 to 20 minutes
Assembly Time: 15 minutes
A Brooklyn, New York, bakery called Ebingers was famous for its intense chocolate cake, called Brooklyn Blackout, packaged in a signature blue box. The bakery closed in the early 1970s, but the buzz about these cakes lives on. I have received recipes for all kinds of variations on this chocolate cake cloaked in cake crumbs, and have adapted the version I like best as cupcakes.
Source:
"Cupcakes From The Cake Mix Doctor"