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Brooklyn Blackout Cakes

brooklyn blackout cupcakes

Because what would a celebration be without cake?

Dessert goes noir in honor of Cheryl Tan‘s birthday. Cheryl cooks, writes, and knows a lot of stuff, including the proper way to break in new shoes. Yet another thing I’ve been doing wrong.

Live and learn.

Leftover cupcakes go green by getting recycled into truffles. You could call them cake balls. But truffles = fancy and I was in one of those moods.

gluten free chocolate cupcakes

Brooklyn Blackout Cakes

10 Brooklyn Blackout Cupcakes

Cupcakes are great, but make them into cake balls and . . . there are no words. Bonus: Truffles are an easy way to turn odds and ends into something presentable. Perfect for a birthday or holiday gift. Fair warning.


  • 1 cup gluten free flour (see notes)
  • 3/4 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk, any kind
  • 1 teaspoon apple cider vinegar
  • 1 egg, slightly beaten
  • 1/3 cup olive oil
  • 2 teaspoons pure vanilla extract
  • 1/4 cup hot coffee
  • Chocolate pudding for topping (see notes)


Preheat oven to 350 degrees. Place 11 paper liners in cupcake pan. Sure, 11 is an odd number, so fitting.

In a medium bowl, combine gf flour, sugar, cocoa, baking powder, baking soda, and salt.

In a large cup, combine milk, vinegar, egg, oil, and vanilla.

Add liquid ingredients to dry and blend thoroughly. Stir hot coffee into batter. A number 16 disher is the perfect size for portioning cupcake batter. Bake for 24 minutes.

Crumble one cupcake for garnish. Sacrifices are hard.

Let rest of cupcakes cool completely before topping with pudding and cake crumbs.

Extra cupcakes? Blend cake crumbs with additional pudding, scoop into balls, and roll in cake crumbs for Brooklyn Blackout Truffles. My new favorite thing.



I used the Artisan Flour Blend from Pamela’s for the cake. If you sub a different all-purpose gluten free blend, you may need to add a small amount of guar gum.

Here’s a lower carb recipe for coconut flour chocolate cupcakes just in case.

Any chocolate pudding will do for the topping. Here’s one of my favorite recipes, but feel free to use what’s handy.

Extra cupcakes can be frozen to defrost as needed. Like that’s ever happened. Seriously though, blend any unwanted cake with additional pudding, scoop into balls, and roll in cake crumbs for Brooklyn Blackout Truffles.

brooklyn blackout truffles

Still here? Let’s Lunch is celebrating birthday favorites today. Check out these festive treats from around the globe:

Cheryl’s Chinese Tea Eggs at Cheryl Lu-Lien Tan – use gf soy sauce

Betty Ann’s Pancit Sotanghon at Asian in America – many grocery stores carry cellophane noodles, so look around or ask if you don’t see them

Linda’s Taiwanese Beef Noodle Soup at Spicebox Travels – use your favorite gf pasta or linguine from Bionaturae

Karen’s Mini Cheescakes at Geofooding – use store bought gf graham crackers or make graham style crumbs with this recipe

Anne Marie’s Sans Rival Sandwich Bites at Sandwich Surprise – baked meringue layered with creamy filling – looks divine!

If anyone knows how to get chocolate out of already laundered khaki pants, please help. You know I need it.


  1. What could be better for a birthday than chocolate cake? I agree (although now I do see the joy in eggs, noodles….).
    These look gorgeous!


  1. […] Linda‘s Brooklyn Blackout Cakes at Free Range Cookies […]