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Black-And-White Cupcakes

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Submitted by pennylane

:)

YIELD

16 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

Cream cheese layer
8 231.2
OUNCES ML/G CREAM CHEESE
softened
¼ 59
CUP ML SUGAR
1ea
EACH EGGS
large
Cake layer
1 ½ 355
1 237
CUP ML SUGAR
2 3E+1
TABLESPOONS ML COCOA POWDER
unsweetened
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML WATER
79
CUP ML VEGETABLE OIL
1ea
EACH EGGS
large
1 5
TEASPOON ML VANILLA EXTRACT
½ 118
CUP ML MINIATURE CHOCOLATE PIECES
semi-sweet *

Directions

Preheat oven to 350℉ (180℃).

Line 16 muffin cups with foil or paper liners.

Prepare Cheese layer: Beat cream cheese in bowl until smooth.

Beat in sugar and egg until blended.

Prepare Cake Layer: Mix together flour, sugar, cocoa powder, baking soda and salt in a medium-size bowl.

Whisk water, oil, egg and vanilla.

Stir into flour mixture. Stir in half the chocolate pieces.

Fill prepared muffin cups half full with chocolate cake batter.

Using remaining cake batter and all of cream cheese batter, spoon batters, side by side over bottom cake layer, creating a top that is dark and white.

Sprinkle tops with chocolate pieces.

Bake in preheated 350℉ (180℃) F oven for about 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Transfer pan to wire rack to cool for 10 minutes.

Turn cupcakes out onto the rack to cool combpletely.

* not incl. in nutrient facts Arrow up button

Comments


kaitlyn

These are delicious. i had to change vegetable oil to macadamia oil, and their still beutiful. i've cooked them atleast four times!

 

 

Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 203 46% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 159mg 7%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 2%
Sugars g
Protein 6g
Vitamin A 4% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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