top of page

Blackout Cupcakes

Decadent chocolate cupcakes

So, I wrote this recipe intending to post it on National Chocolate Cupcake Day back in October. And, I ran out of time. C'est le vie. Even though the opportunity to participate in a completely made-up holiday has passed, these cupcakes were way too delicious not to share on this Non-National Chocolate Cupcake Day.

These cupcakes are so rich and tender. They are stuffed with thick, intense chocolate pudding and topped with an airy but decadent frosting. Chocolate on top of chocolate with a side of more chocolate, basically. I packed up a dozen to send with M to work but after a glass, maybe two, of red wine there were several mysteriously gone. C'est le vie.


Bowl #1

1 cup [210 grams] light brown sugar

1 cup [230 grams] granulated sugar

4 whole eggs

3/4 cup [155 grams] canola or vegetable oil

2 teaspoons vanilla extract

Bowl #2

2 cups [295 grams] all-purpose flour

3/4 cup [70 grams] dark cocoa powder

2 tablespoons corn starch

2 tablespoons dry milk powder, optional but good

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon espresso powder, optional but worth it

In a cup:

1 cup [250 grams] whole milk

On the sidelines:

Chocolate pudding, recipe as follows

Chocolate whipped frosting, recipe as follows



Preheat the oven to 350 degrees. Line a cupcake tin with paper liners. Set aside.


In the first bowl, cream together ingredients for several minutes.


In the second bowl, whisk together all ingredients. Add half into the first bowl and mix to combine.


Add the milk into the batter and mix to combine.


Add the second half of the dry ingredients into the batter and mix until just combined. Scrape down the sides and make sure everything is evenly mixed.


Portion the batter into the cupcake molds, filling about 2/3 of the way full.


Bake until the cupcakes are set and the tops spring back when ever so lightly touched. Let cool.


To assemble, make a little hole in the middle of each cupcake with the handle of a wooden spoon or whisk. Pipe or spoon a tablespoon or so of chocolate pudding into each hole. Pipe or spoon the top of each cupcake with chocolate whipped frosting. Devour.


Thick Chocolate Pudding for Stuffing

Bowl #1

Contents of one box of instant chocolate pudding

1 cup [250 grams] whole milk


Whisk together for a minute or so. Chill for thirty minutes before using.


Chocolate Whipped Frosting

Bowl #1

2 cups [225 grams] powdered sugar

7 ounces dark chocolate, melted

1/2 stick [56 grams] butter, room temperature

5 tablespoons heavy cream

Good pinch of salt


Beat all ingredients together until light and fluffy, about two minutes.

Blackout Chocolate Cupcakes

bottom of page