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+ servings

Brooklyn Blackout Cupcakes

Insanely chocolatey Brooklyn Blackout Cupcakes made with dark chocolate, stuffed with a rich chocolate pudding, and topped with cake crumbs.
Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins
Course Cupcakes
Servings 21 cupcakes



  • 1 ¾ cups all purpose flour
  • 1 cup + 3 tbsp sugar
  • ½ cup cocoa powder
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 10 tbsp unsalted butter melted
  • cup oil
  • cup buttermilk
  • cup cold coffee
  • 2 eggs
  • 1 tsp vanilla

Chocolate Pudding

  • 1 cup milk
  • cup brown sugar
  • 2 ½ oz dark chocolate
  • 2 tbsp + 1 tsp cornstarch or arrowroot starch
  • 2 tsp instant coffee
  • 1 tsp vanilla
  • 1 tsp salt

Swiss Meringue

  • 4 egg whites
  • 1 cup sugar
  • ½ tsp cream of tartar

Additional Toppings

  • mini chocolate chips

Whipped Cream

  • 2 cups cold heavy whipping cream
  • 3 heaping tbsp powdered sugar


  • Prepare pudding first. In a small saucepan, add milk, sugar, dark chocolate, starch, and coffee. Bring to a boil, stirring constantly, until thick.
  • Remove from heat. Mix in vanilla and salt.
  • Pour pudding into a bowl and cover tightly with plastic wrap. Chill in refrigerator for at least 1 hour.
  • While the pudding is chilling, make the cupcakes.
  • Preheat oven to 350°F.
  • Line two cupcake pans with liners and set aside.
  • In a large bowl, sift flour, sugar, cocoa, baking soda, baking powder, and salt.
  • In a medium bowl, whisk melted butter, oil, buttermilk coffee, eggs, and vanilla.
  • Add wet ingredients to dry. Mix until combined.
  • Divide batter into cupcake pan filling each section ⅔ of the full.
  • Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean.
  • To make the Swiss meringue, whisk egg whites, sugar, and cream of tartar in a double boiler over medium-low heat. Continue whisking until sugar completely dissolves, about 3-5 minutes.
  • Transfer to the bowl of an electric mixer fitted with the whisk attachment. Whisk on high for 7-10 minutes, until the meringue has reached firm peaks.
  • Make the whipped cream by beating cold heavy cream with powdered sugar until the cream reaches stiff peaks.


  • To assemble the cupcakes, carefully cut out the centers. Reserve centers in a small bowl.
  • Fill each center with a spoonful of the chilled chocolate pudding.
  • Fill a piping bag with the whipped cream and frost each cupcake.
  • Sprinkle reserved cake crumbs over cupcakes.
  • Add Swiss meringue in a separate piping bag. Pipe meringue in the shape of a ghost (don't worry if they don't all look the same!) Add 2 mini chocolate chips for eyes.
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram