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: chocolate cake mix, with creamy vanilla filling (for cupcakes- Betty Crocker Chocolate cupcakes FUN da-middles); water, vegetable oil and eggs called for on cupcake mix box; 6 cream-filled chocolate sandwich cookies, crushed (3/4 cup); 2 cups powdered sugar; 1 dash salt; ⅓ cup whipping cream; ½ teaspoon vanilla; 2 tablespoons semi-sweet chocolate chips; ¼ cup pearl sugar; 2 tablespoons betty crocker decorating decors and chocolate sprinkles

Servings: persons

1
Heat oven to 350 degrees (325 degrees for dark or nonstick pan).
2
Place paper baking cup in each of 12 muffin cups.
3
Make cupcake mix as directed on box, using water, oil and eggs.
4
Fill each muffin cup about one-third full with batter.
5
Squeeze filling pouch 20 times; cut off corner of pouch at cut line.
6
In medium bowl, squeeze filling.
7
Stir in crushed cookies.
8
Divide filling among muffin cups, making sure filling does not touch sides.
9
Spoon remaining batter evenly over filling, making sure filling is completely covered.
10
Bake 24 to 29 minutes.
11
Cool 20 minutes.
12
Remove cupcakes from pan to cooling rack.
13
Cool.
14
Mix powdered sugar and salt.
15
Gradually add whipping cream and vanilla, stirring until smooth.
16
Transfer half of frosting to small microwavable bowl; stir in chocolate chips.
17
Microwave on High 30 to 60 seconds or until chips can be stirred smooth.
18
Cool 5 minutes.
19
Frost half of each cupcake with chocolate frosting.
20
Frost other half with white frosting.
21
Garnish edge of cupcakes with sugar and sprinkles.

1252

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: chocolate cake mix, with creamy vanilla filling (for cupcakes- Betty Crocker Chocolate cupcakes FUN da-middles), water, vegetable oil and eggs called for on cupcake mix box, 6 cream-filled chocolate sandwich cookies, crushed (3/4 cup), 2 cups powdered sugar, 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.

That's it — enjoy your meal!

Black and White Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions