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Black-And-White Cupcakes

  • 16servings
  • 60minutes
  • 203calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cream cheese layer

  2. 8 ounces cream cheese softened

  3. 1/4 cup sugar

  4. Cake layer

  5. 1 1/2 cups flour, all-purpose

  6. 1 cup sugar

  7. 2 tablespoons cocoa powder unsweetened

  8. 1 teaspoon baking soda

  9. 1/2 teaspoon salt

  10. 1/2 cup water

  11. 1/3 cup vegetable oil

  12. 1ea each egg large

  13. 1 teaspoon vanilla extract

  14. 1/2 cup miniature chocolate pieces semi-sweet*

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. Line 16 muffin cups with foil or paper liners.

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

  4. Beat in sugar and egg until blended.

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

  6. Whisk water, oil, egg and vanilla.

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

  8. Fill prepared muffin cups half full with chocolate cake batter.

  9. 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.

  10. Sprinkle tops with chocolate pieces.

  11. Bake in preheated 350 degree F oven for about 30 to 35 minutes or until wooden pick inserted in center comes out clean.

  12. Transfer pan to wire rack to cool for 10 minutes.

  13. Turn cupcakes out onto the rack to cool combpletely.

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