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Brooklyn Blackout Dark Chocolate Cupcakes

Inspired by the blackout drills in New York during World War II, these rich chocolate cakes are filled and frosted with chocolate custard and covered in cake crumbs.

Brooklyn Blackout Cupcakes


For the cupcakes
100g unsalted butter, softened
260g caster sugar
2 eggs
45g cocoa powder
¼ tsp vanilla extract
¾ tsp baking powder
¾ tsp bicarbonate of soda
A pinch of salt
170g plain flour
160ml whole milk

For the chocolate custard
500g caster sugar
720ml water
1 tbsp golden syrup
125g cocoa powder
200g corn flour
85g unsalted butter
½ tsp vanilla extract


  1. Heat the oven to 170° and place cupcake cases in a muffin tray
  2. Add the sugar and butter into your stand mixer and cream until it reaches a fluffy and light texture
  3. Add the eggs one by one and mix well
  4. Slowly beat in the cocoa powder, bicarbonate of soda, vanilla extract, salt and baking powder
  5. Add half the flour, then all the milk, and then the rest of the flour and mix well
  6. Place mixture in the cupcake cases and bake for 20 minutes
  7. Leave the cupcakes to cool
  8. To make the chocolate custard: stir the syrup, sugar, and cocoa powder along with 600ml of water in a pan and allow the custard to boil, whisking occasionally
  9. Mix together 120ml water and corn flour then transfer into the custard and whisk. Bring back to the boil, whisking constantly. Cook for 10 minutes until thick
  10. Take off the hob and stir in the butter and vanilla extract
  11. Pour the custard into a bowl and cover with cling film; leave to chill in the fridge until very firm
  12. Once the cupcakes have cooled, cut a cone shape in each cake using a paring knife
  13. Blitz cut outs in a food processor to make fine crumbs
  14. Once the custard is chilled, place in a piping bag and fill each cupcake; finish with a swirl on top
  15. Sprinkle the cake crumbs over each cupcake to decorate then dig in!

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