Black-and-White Cupcakes Recipe

Name: Black-and-White Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup whipping cream; 1 tablespoon light corn syrup; 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 1/2 teaspoon vanilla extract; 1 cup powdered sugar; 2 tablespoons whipping cream; 2 teaspoons fresh lemon juice; 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

Servings: persons

1/4 cup whipping cream
1 tablespoon light corn syrup
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons whipping cream
2 teaspoons fresh lemon juice
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

1
Bring cream and corn syrup just to simmer in heavy small saucepan over medium heat.
2
Remove from heat.
3
Add chocolate and vanilla; whisk until melted and smooth.
4
Whisk all ingredients in small bowl to blend.
5
Let both icings stand 1 1/2 hours at room temperature to thicken.
6
Preheat oven to 325F.
7
Line 12-cup muffin tin with paper liners.
8
Whisk eggs, vanilla, and lemon peel in medium bowl to blend.
9
Mix cake flour, baking powder, and salt in another medium bowl.
10
Using electric mixer, beat sugar and butter in large bowl until well blended, stopping occasionally to scrape down sides of bowl.
11
Gradually beat in egg mixture.
12
Beat in dry ingredients alternately with buttermilk in 2 additions each.
13
Divide batter among cups.
14
Bake until tester inserted into centers comes out clean, about 25 minutes.
15
Cool cupcakes in pan on rack 5 minutes.
16
Remove cupcakes from pan and cool completely.
17
Spread chocolate icing over half of each cupcake.
18
Spread white icing on second half of each cupcake.
19
Let stand until set, about 1 hour.
20
(Can be made 1 day ahead.
21
Store in single layer in airtight container at room temperature.)

1312

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup whipping cream, 1 tablespoon light corn syrup, 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped, 1/2 teaspoon vanilla extract, and more.

Yes, Black-and-White Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black-and-White Cupcakes

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