Go Back

Chocolate "Brooklyn Blackout" Cupcakes

Try these cupcakes full of all the chocolate you could every need, from But First, Cookies!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 18 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

Blackout Cupcakes
  1. Preheat oven to 350°. Line a cupcake pan with cupcake wrappers and set aside.
  2. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, and baking soda. Set aside.
  3. In a separate large bowl, blend the eggs and vegetable oil.
  4. 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.
  5. 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
  1. Remove the filling from 12 Oreos and finely crush the wafers. Set aside.
  2. In a large mixing bowl, cream together the butter and vanilla extract until light and fluffy. Set aside.
  3. In a separate bowl, whisk together the confectioner's sugar and cocoa powder.
  4. In a large measuring cup, combine the cold coffee and the heavy cream and stir with a spoon.
  5. 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.
  6. 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.
  7. 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.
  8. Fill the cupcakes, and then frost each. Top each cupcake with a generous sprinkle of Oreo crumbs immediately after frosting.