Method: Mini Brooklyn Blackout Cakes

• Step 1: Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to ensure easy removal of your mini cakes.
• Step 2: Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and a pinch of salt. Whisk these dry ingredients together until well combined.
• Step 3: Combine the Wet Ingredients: In another bowl, beat the egg and sugar until light and fluffy. Gradually add in the milk, vegetable oil, and vanilla extract, mixing until smooth.
• Step 4: Combine Wet and Dry Mixtures: Slowly add the wet ingredients to the dry mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay!
• Step 5: Add Boiling Water: Carefully stir in the boiling water. This step is crucial as it helps to create a moist cake. The batter will be quite thin, but that’s exactly what we want.
• Step 6: Pour into Muffin Tin: Evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full.
• Step 7: Bake: Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
• Step 8: Cool the Cakes: Once baked, remove the mini cakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
• Step 9: Fill with Pudding: Once the cakes are completely cool, use a piping bag to fill each cake with your choice of chocolate pudding. You can also slice the cakes in half and layer the pudding inside for a more indulgent experience.
• Step 10: Serve and Enjoy: Serve your Mini Brooklyn Blackout Cakes to your friends and family, reveling in the compliments that are sure to follow.