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


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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