Insanely chocolatey Brooklyn Blackout Cupcakes made with three different types of chocolate, stuffed with a creamy chocolate pudding, and topped with sprinkles and a chocolate glaze.
Preheat oven to 350°Line 22 cupcake cups with liners.
Fill cupcake tins just under 2/3 of the way full. You should have about 22 cupcakes. Don't over fill!
Cut a cone shaped piece out of the center of 20 of the cupcakes, reserve the remaining Cut the tip off of the cone and place in a separate bowl to use later, keep the tops.
*You can use all semisweet or bittersweet chocolate if you don't keep all three of these chocolates on hand. I made a test batch with just semisweet (using good-quality chocolate chips), and the cupcakes had a sweeter, less complicated flavor but were still delicious!
*Powdered sugar must be sifted or you will end up with lumps in your chocolate glaze. Cupcakes need to be stored in the refrigerator because of the pudding filling and should stay fresh for up to 3 days in an air-tight container.
Small-batch Instructions: To halve this recipe, half of 3/4 cup + 2 tablespoons all-purpose flour is 1/4 cup and 3 tablespoons, 1/4 cup of sugar is 2 tablespoons, 1/3 cup of semi-sweet chocolate is 2 tablespoons, 2 teaspoons. To halve an egg yolk, separate yolk into a small bowl and measure out 9 grams or 1/2 teaspoon of yolk.
Make-ahead Instructions: You can make the pudding filling up to two days in advance, just make sure to keep it stored in an air-tight container until you are ready to use it.