Ingredients for Black And White Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- Cocoa
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 cup buttermilk
- Vegetable Oil
- Cider Vinegar
- 1 teaspoon vanilla extract
- 4 ounces softened cream cheese
- Egg
- Milk Chocolate Chips
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How to Make Black And White Cupcakes
- Preheat your oven to 350°F (175°C). Line a muffin tin with 18 cupcake liners.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, and ¾ teaspoon salt.
- In a separate bowl, whisk together 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 1 cup granulated sugar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- **For the Filling:** In a medium bowl, beat together 4 ounces of softened cream cheese, 4 tablespoons (½ stick) of unsalted butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Fill each cupcake liner about halfway with the chocolate batter.
- Add a tablespoon of the cream cheese filling on top of each chocolate batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
64g
Fat
18g
Carbs
8g
