Chocolate "Brooklyn Blackout" Cupcakes
Try these cupcakes full of all the chocolate you could every need, from But First, Cookies!
Ingredients
Blackout Cupcakes
- 2 cups flour all purpose
- 1 cup dark cocoa powder
- 1 ¾ cups granulated sugar
- 2 tsp baking powder
- 2 tsp baking soda
- ¾ cup vegetable oil
- 3 eggs
- ½ tsp vanilla extract
- ¾ cup brewed coffee
Blackout Frosting
- 1½ cups butter salted
- 2 tsp vanilla extract
- 5 cups confectioner's sugar
- ½ cup brewed coffee cold
- 1½ cup dark cocoa powder
- ⅛ cup heavy cream
- 24 chocolate Oreo cookie wafers (12 cookies total) creme removed, finely crushed
Instructions
Blackout Cupcakes
- Preheat oven to 350°. Line a cupcake pan with cupcake wrappers and set aside.
- In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, and baking soda. Set aside.
- In a separate large bowl, blend the eggs and vegetable oil.
- In stages, add the dry ingredients to the egg/oil bowl, mixing well after each addition. Pour in the coffee and vanilla extract, mixing until combined. Batter will be thin.
- Pour batter into cupcake liners, filling each about ¾ of the way to full. Bake 20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.
Blackout Frosting
- Remove the filling from 12 Oreos and finely crush the wafers. Set aside.
- In a large mixing bowl, cream together the butter and vanilla extract until light and fluffy. Set aside.
- In a separate bowl, whisk together the confectioner's sugar and cocoa powder.
- In a large measuring cup, combine the cold coffee and the heavy cream and stir with a spoon.
- Add the dry bowl and the coffee mixture to the butter bowl in stages, alternating between the two until fully combined. Beat the frosting on high 5 minutes or until at desired consistency.
- NOTE: This step is where you can add a few drop of gel food coloring if your frosting hasn't turned out as dark as it should- see the 'How to Make Really Dark Frosting' section above.
- Divide the frosting, place ¼ into bismarck piping bag to fill the cupcakes, and the rest into a piping bag with a 1M star tip.
- Fill the cupcakes, and then frost each. Top each cupcake with a generous sprinkle of Oreo crumbs immediately after frosting.