Black And White Cupcakes

Black and White Cupcakes are a decadent treat that brings together the best of both worlds—rich chocolate and smooth vanilla. With a swirl of moist chocolate and vanilla cake batter in each cupcake, every bite offers a delicious balance of flavors. Topped with a luscious swirl of chocolate and vanilla buttercream, these cupcakes are as visually stunning as they are delicious. Perfect for any occasion, from birthdays to afternoon tea, Black and White Cupcakes are sure to impress with their classic combination of flavors and beautiful presentation.

Ingredients

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/4 cup cocoa powder
• 2 tbsp hot water

For the buttercream:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 2 tbsp cocoa powder

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Make the cupcake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients, alternating with the milk, until the batter is smooth.
3. Divide the batter: Split the batter evenly into two bowls. In one bowl, whisk together the cocoa powder and hot water, then stir it into one portion of the batter to create the chocolate batter.
4. Fill the cupcake liners: Using a spoon, drop alternating spoonfuls of chocolate and vanilla batter into each cupcake liner, creating a marbled effect. Use a toothpick to gently swirl the batters together if desired.
5. Bake: Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
6. Make the buttercream: In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar and milk, beating until light and fluffy. Divide the buttercream into two bowls. In one bowl, stir in the vanilla extract, and in the other, mix in the cocoa powder.
7. Frost the cupcakes: Using a piping bag fitted with a star tip, fill one side of the bag with vanilla buttercream and the other side with chocolate buttercream. Pipe the frosting onto the cooled cupcakes, creating a beautiful swirl of both flavors.

These Black and White Cupcakes are a delightful blend of chocolate and vanilla, making them a perfect choice for any occasion that calls for something sweet and elegant!