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{Food Dish} The Sweet Tooth Fairy's B&W Chocolate Cupcake Recipe

"The Sweet Tooth Fairy" Megan Faulkner Brown - July 05, 2012

Want your taste buds to do a little dance? Start reading this delicious black and white chocolate cupcake recipe from Cupcake Wars winner Megan Faulkner Brown - known to most as the Sweet Tooth Fairy.


Black and White Chocolate Cupcakes

8 ounces all-purpose flour
7 ounces granulated sugar
4 ounces dark chocolate cocoa
1 ½ teaspoons baking soda
1 teaspoon salt
4 ounces sour cream
3 eggs, beaten
6 ounces chocolate pudding, prepared
4 ounces butter, melted
6 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line 24 cupcake pan cups with paper liners. 

In a large bowl, measure the dry ingredients and mix together with electric mixer on low speed for 30 seconds until well combined.

Add wet ingredients and mix on medium speed for 1 minute. Stop and scrape down the sides of the bowl and resume mixing on medium speed for 1 additional minute. Stop mixer and fold in chocolate chips. 

Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Let the cupcakes cool completely. 

White Chocolate Frosting
8 ounces cream cheese, softened
4 ounces butter, softened
6 ounces white chocolate, melted
1 teaspoon vanilla
10 ounces powdered sugar

To make the frosting, beat cream cheese and butter in large bowl with electric mixer on medium speed for 1 minute. Add melted chocolate and vanilla; mix for an additional 1 minute.  Add powdered sugar gradually, beating until light and fluffy after each addition.

Frost the chocolate cupcakes with White Chocolate Frosting. Ideas for garnishing: fresh raspberry, mini chocolate chips, chocolate sprinkles.  

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© LDS Living, 2012. Recipe courtesy of "Sweet Tooth Fairy" Megan Faulkner Brown, 2012.
Comments 16 comments

whiteemi said...

01:07 PM
on Jul 08, 2012

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Do you think it matters if the prepared pudding is instant or the cook and serve kind?

ldsliving said...

01:41 PM
on Jul 10, 2012

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@whiteemi, since the pudding is prepared, it shouldn't make a difference what kind it is. You should be able to use instant, cook-and-serve, or made-from-scratch pudding.

strollerblader said...

01:07 PM
on Jul 16, 2012

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Is this a 6 oz box of dry pudding, then prepared, or is it just 6 oz by weight of prepared pudding?

kourtney said...

11:43 PM
on Jul 17, 2012

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I was so excited to make these but they turned out really dry! I want to try them again but I'm not sure what to do differently in order to not make them so dry. I was really careful to follow the directions exactly. I'm a big fan of the Sweet Tooth Fairy and I was disappointed that these didn't turn out to be even close to as good as theirs.

projectspot said...

10:32 AM
on Jul 27, 2012

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Hmmm, there is something off about this recipe as written. I gave it a go (not a novice with baking) and this recipe makes a dough, not a batter. I used the kitchen scale and followed all directions. If I were the Sweet Tooth Fairy I'd either pull this recipe off or fix don't want people thinking that your cupcakes are this bad. I am suspicious of the oz. measurements. I wonder if they mixed and matched liquid oz with dry oz.

ldsliving said...

04:03 PM
on Aug 01, 2012

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@projectspot, did you use dry pudding mix or prepared pudding? If you use just a pudding mix, it will definitely not have enough liquid in the recipe to create a batter. Please not that the recipe calls for 6 ounces of prepared chocolate pudding, not a 6-oz chocolate pudding mix.

lenette said...

11:12 AM
on Sep 01, 2012

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I wasted time and money. Measured every ingredient with a digital scale and yes I used 6 ounces of prepared pudding. I wish I had listened to kourtney...the cupcakes were dry. Something is wrong with this recipe. However the frosting is amazing.

amymwebb said...

12:29 PM
on Sep 09, 2012

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After reading some of the reviews, I really want to make sure I do this correctly. Am I supposed to prepare a 6 oz box of pudding and then use the entire amount prepared, or do I measure out 6 oz of pudding after it's been prepared? Thanks so much!

mylissa20 said...

10:24 PM
on Dec 18, 2012

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The wet ingredients for the recipe are totally off. After mixing the batter and having it look like brownie batter, I checked back here and saw the comments. So, I doubled all the wet ingredients and the batter turned out great. The frosting really is the best part though. So 8 ounces sour cream, 6 eggs, 12 ounces pudding, 8 ounces butter. Worked great and was just right for 24 cupcakes.

jeffandjen said...

10:10 PM
on Feb 24, 2013

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LDS Living - can you please get the correct amounts for this recipe and email them to me? I really want to try them, but don't dare after all the bad comments. so when you are measuring all the flour, sugar, pudding, sour cream, etc. etc. do you use ounces in weight and weigh on your kitchen scale? or ounces in volume and measure in a glass measuring cup? thanks!

ninaj said...

05:44 PM
on Mar 15, 2013

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It's too bad that the recipe is a lie. I know for a fact they use premade mixes.

hannahb said...

01:31 PM
on May 12, 2013

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The recipe measurements are perfect. I just made it for the first time using a kitchen scale and they are delicious! My batter was a good consistency and the pudding made them really moist. Loved it!

iloveplaid said...

10:51 PM
on Jul 24, 2013

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They might use a pre made mix, but I would bet that the ingredients are all assembled by the company in a central location and then sent out to each location to be made there. That way the recipe is the same at each shop. They just add the wet ingredients before baking.

znazario said...

12:36 PM
on Oct 23, 2013

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I have no idea why everyone seems to think this recipe is off. I tried this recipe this morning and it was great and moist. I had no issues. They baked beautifully. If they come out dry then most likely they have been over baked. I only baked them for 14-15 minutes rather than the 18. But that's for my oven. I have noticed in my time baking that chocolate cupcakes/cakes are best when removed from the oven just before "done" if you know what I mean. Otherwise they are dry/over baked.

projectspot said...

10:01 PM
on Jan 09, 2015

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So its a been a couple years and I found this site again...where I commented back then after making the cupcakes and having bad results. I was right in my first comment, the recipe, which implies all the ingredients are measured by WEIGHT on a scale but they are NOT. The liquid ingredients are not by weight, they are measured in a regular liquid measuring cup. I found the same recipe on the BYU Magazine Notes Facebook page. 1½ cups all-purpose flour 1 cup granulated sugar 1 cup and 2 tablespoons dark chocolate cocoa 1½ teaspoons baking soda 1 teaspoon salt ½ cup sour cream 3 eggs ¾ cup ready-to-eat chocolate pudding ½ cup butter, melted 1 cup semisweet chocolate chips

button0991 said...

06:44 PM
on May 09, 2015

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I don't know what people are talking about saying it's dry or the measurements are off. these are my favorite cupcakes, I make them all the time and they turn out perfect every time.
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