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Killer Black & White Cupcakes: Cupcake Show #2

The.Cupcake.Show's picture
Chocolate cake...good....Cheesecake...good....Black & White Cupcakes....YUM!
Ingredients
  Unsweetened chocolate 3 Ounce
  Butter 1⁄2 Cup (8 tbs), softened
  Sugar 1 1⁄4 Cup (20 tbs)
  Eggs 2
  Vanilla 1 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
For dry ingredients
  Flour 1 Cup (16 tbs)
  Baking powder 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
For filliing
  Cream cheese 8 Ounce
  Sugar 1⁄4 Cup (4 tbs)
  Egg 1
  Almond extract 1 Teaspoon
  Vanilla 1⁄2 Teaspoon
  Semi sweet chocolate chips 3⁄4 Cup (12 tbs)
  Baking spray 2 Dash
Directions

GETTING READY
1. Preheat the oven to 350 F.
2. Line the cupcake tin with cupcake liners and lightly spray with baking spray.
3. In a bowl, put all the dry ingredients and mix well, and set aside.
4. In a microwave proof bowl, put the chocolate and melt in microwave for 30 seconds.

MAKING
5. In a mixer bowl, put together butter and sugar and mix well for 2 minutes in a stand mixer with paddle attachment.
6. Stream in the melted chocolate in the butter mixture and mix well.
7. In a bowl, break the eggs and add in 1 at a time and mix well after each addition.
8. Add in vanilla, and sour cream and mix well.
9. Stop the mixer and add in ½ of the flour mixture in 2 batches, and mix well at low speed.
10. Add in the water mix until well incorporated, add in the remaining flour mixture and mix.
11. Scrap the paddle attachment, sides and bottom of mixer bowl and mix.
12. Fill cupcake tin with the batter using a small ice cream scoop or until it is 2/3 full and set aside.
13. In a mixer bow, cream the cream cheese using a paddle attachment.
14. Add in the sugar and mix until it fluffs up.
15. Put in the egg and beat well until well incorporated.
16. Pour in almond and vanilla extract and mix.
17. Remove the bowl from the mixer and fold in the chocolate chips using a spatula.
18. Using a tablespoon put the cream cheese mixture over the batter, try to put in 1 side.
19. Bake in the oven for about 20 minutes or until the cupcake puffs up.

FINALIZING
20. Remove and cool cupcakes in pan for 10 minutes, on a rack.
21. Take out the cupcakes from pan and let cool completely on rack.

SERVING
22. Serve immediately or store in refrigerator.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Breakfast
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Everyday
Preparation Time: 
65 Minutes
Cook Time: 
20 Minutes
Ready In: 
85 Minutes
Servings: 
16

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