Black and White Cupcakes

Black and White Cupcakes - Rebekah and her Ramblings. A decadent chocolate cupcake topped with creamy white chocolate buttercream!I have never really been a big cake person – give me cookies or ice cream all day.  But I love cupcakes. I’m not really sure what the difference is, maybe the eating food with your hands thing or the ratio of cake to frosting, but I love cupcakes.  They’re a real fun treat and the cupcakes I have for you tonight are no exception.  They have a fudgey, almost crinkle cookie like taste and an incredibly decadent frosting.  The cake is chocolate and the frosting is white chocolate so basically two kinds of chocolate means two kinds of awesome.  And if you want a third kind of awesome, put on a basketball game while you stuff your face with these bad boys. P.S. I think I’m always going to take pictures outside, I’m loving the way these look!

Black and White Cupcakes - Rebekah and her Ramblings. A decadent chocolate cupcake topped with creamy white chocolate buttercream!Black and White Cupcakes
Yield: 12
Prep Time: 30 minutes                    Cook Time: 18-21 minutes                    Total Time (with resting, etc.): about 2 hours

What you need:

  • For the cupcakes:
    • 1/2 cup (1 stick) unsalted butter
    • 2 ounces semi-sweet baking chocolate (I used a combo of Baker’s and a melting chocolate)
    • 1/2 cup cocoa powder
    • 3/4 cup AP flour
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon baking powder
    • 1 pinch salt
    • 2 eggs, room temperature
    • 1/4 cup brown sugar, packed
    • 1 teaspoon vanilla extract
    • 1/2 cup buttermilk OR put 2 teaspoon vinegar in a measuring cup with normal milk added until you reach 1/2 cup of milk – let it sit for 5-10 minutes so it can properly curdle (I went the vinegar route)
  • For the frosting:
    • 4 oz white chocolate (pure white chocolate, like a Ghriadelli bar)
    • 1/4 cup white chocolate chips
    • 1 cup (2 sticks) unsalted butter, room temperature
    • 2 cups powdered sugar
    • 1/4 cup heavy cream
    • 1 teaspoon vanilla extract
    • pinch of salt
    • chocolate sprinkles, for topping

Black and White Cupcakes - Rebekah and her Ramblings. A decadent chocolate cupcake topped with creamy white chocolate buttercream!Directions:

  • Preheat oven to 350*, spray a cupcake tin with cooking spray, and line the pan with cupcake liners
  • To begin the cupcakes, melt the butter and baking chocolate together in the microwave in 30 second increments, stirring each time
  • In a small bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until fully combined
  • In a large bowl, whisk the eggs, brown sugar, and vanilla together until creamy and smooth. Add the melted chocolate and stir until smooth
  • Add half of the flour to the butter mixture and stir, add half the buttermilk and stir, then add the rest of the flour, stir, and then the rest of the buttermilk and stir – you want it to be combined, but not too thin, thick is GOOD here
  • Scoop 1/4 cup of batter into each cupcake liner and bake for 18-21 minutes, or the cupcakes are done – allow to cool completely
  • To make the frosting, beat the butter with a hand mixer in a large bowl until smooth and then add the powdered sugar 1/2 cup at a time, mixing between each addition
  • Melt the white chocolate and chocolate chips together in the microwave until smooth
  • Add the melted white chocolate to the butter mixture and mix until very creamy
  • Add the cream, vanilla, and salt and mix until thoroughly combined and smooth
  • Frost the cupcakes GENEROUSLY (I had a lot leftover) and top with chocolate sprinkles

This recipe is adapted from my fave, Sally’s Baking Addiction.

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