Best 2 Black And White Cupcakes Recipes

Indulge in a delightful treat with our black and white cupcakes, a classic combination of flavors and textures. These irresistibly moist chocolate cupcakes are topped with a creamy vanilla frosting, creating a perfect balance between rich and light. Whether you prefer a classic black and white design or want to get creative with sprinkles, these cupcakes are sure to impress. With easy-to-follow instructions and variations for different frosting flavors, this recipe is perfect for bakers of all skill levels.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK-AND-WHITE CUPCAKES

Black-and-White Cupcakes image

Categories Cake Chocolate Dessert Bake Kid-Friendly Birthday Shower Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 12

Number Of Ingredients 19

Ingredients

Chocolate icing:
1/4 cup whipping cream
1 tablespoon light corn syrup
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 teaspoon vanilla extract
White icing:
1 cup powdered sugar
2 tablespoons whipping cream
2 teaspoons fresh lemon juice
Cupcakes:
3 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/3 cup buttermilk

Steps:

For chocolate icing:
Bring cream and corn syrup just to simmer in heavy small saucepan over medium heat. Remove from heat. Add chocolate and vanilla; whisk until melted and smooth.
For white icing:
Whisk all ingredients in small bowl to blend. Let both icings stand 1 1/2 hours at room temperature to thicken.
For cupcakes:
Preheat oven to 325°F. Line 12-cup muffin tin with paper liners. Whisk eggs, vanilla, and lemon peel in medium bowl to blend. Mix cake flour, baking powder, and salt in another medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended, stopping occasionally to scrape down sides of bowl. Gradually beat in egg mixture. Beat in dry ingredients alternately with buttermilk in 2 additions each.
Divide batter among cups. Bake until tester inserted into centers comes out clean, about 25 minutes. Cool cupcakes in pan on rack 5 minutes. Remove cupcakes from pan and cool completely.
Spread chocolate icing over half of each cupcake. Spread white icing on second half of each cupcake. Let stand until set, about 1 hour. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)

BLACK AND WHITE CUPCAKES

Black and White Cupcakes image

Bring together Betty Crocker® FUN da-Middles™ chocolate cupcake mix and decorations to make these black and white cupcakes - a delicious dessert treat.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 12

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ FUN da-Middles™ chocolate cupcake mix with vanilla cream filling
Water, vegetable oil and eggs called for on cupcake mix box
6 crème-filled chocolate sandwich cookies, crushed (3/4 cup)
2 cups powdered sugar
Dash salt
1/3 cup whipping cream
1/2 teaspoon vanilla
2 tablespoons semisweet chocolate chips
1/4 cup pearl sugar
2 tablespoons Betty Crocker™ Decorating Decors chocolate sprinkles

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups. Make cupcake mix as directed on box, using water, oil and eggs. Fill each muffin cup about one-third full with batter.
Squeeze filling pouch 20 times; cut off corner of pouch at cut line. In medium bowl, squeeze filling. Stir in crushed cookies. Divide filling evenly among muffin cups, making sure filling does not touch sides. Spoon remaining batter evenly over filling, making sure filling is completely covered. Bake 24 to 29 minutes. Cool 20 minutes; remove cupcakes from pan to cooling rack. Cool.
Mix powdered sugar and salt. Gradually add whipping cream and vanilla, stirring until smooth. Transfer half of frosting to small microwavable bowl; stir in chocolate chips. Microwave on High 30 to 60 seconds or until chips can be stirred smooth. Cool 5 minutes. Frost half of each cupcake with chocolate frosting. Frost other half with white frosting. Garnish edge of cupcakes with sugar and sprinkles.

Nutrition Facts : Calories 361, Carbohydrate 58 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 301 mg

Tips:

For the best results, use room temperature ingredients.
Be sure to cream the butter and sugar together until light and fluffy.
Do not overmix the batter, as this can result in tough cupcakes.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.
For a smooth frosting, be sure to beat the butter and cream cheese until light and fluffy.
If the frosting is too thick, add a little bit of milk or cream.
For a fun presentation, decorate the cupcakes with sprinkles, chocolate chips, or other desired toppings.

Conclusion:

With their moist and fluffy texture, and delicious chocolate and vanilla frosting, these black and white cupcakes are sure to be a hit at your next party or gathering. They are easy to make and can be decorated in a variety of ways, making them perfect for any occasion. So next time you are looking for a sweet treat, give these black and white cupcakes a try!