Black and White Cupcakes
The recipe Black and White Cupcakes can be made in around 2 hours and 50 minutes. This recipe makes 24 servings with 355 calories, 3g of protein, and 18g of fat each. For 49 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 267 people have tried and liked this recipe. If you have confectioners' sugar, m&m's, kosher salt, and a few other ingredients on hand, you can make it. Several people really liked this dessert. This recipe is typical of American cuisine. It is brought to you by Foodnetwork. With a spoonacular score of 12%, this dish is not so excellent. Try Black and White Cupcakes, Black and White Cupcakes, and Black & White Cupcakes for similar recipes.
Servings: 24
Preparation duration: 35 minutes
Cooking duration: 135 minutes
Ingredients:
6 cups confectioners' sugar
3 large eggs, at room temperature
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 cup low-fat Greek yogurt, such as Fage
72 M&M's
4 sticks (1 pound) unsalted butter, softened
3/4 cup unsweetened cocoa powder
1 15.25-ounce box vanilla cake mix
2 teaspoon pure vanilla extract
Equipment:
muffin liners
oven
bowl
ice cream scoop
toothpicks
wire rack
pastry bag
spatula
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 350 degrees F. Line 24 muffin cups with cupcake liners. To a medium bowl, add the cake mix, eggs, yogurt, flour and 1 cup water. Using a hand-held mixer, beat the mixture until completely smooth and fluffy, about 2 minutes. Remove half of the batter to a separate bowl. To one of the bowls of batter, add 1/4 cup of the cocoa powder and continue to mix until combined, about a minute more. Using a 1-tablespoon ice cream scoop, scoop 1 heaping tablespoon of the vanilla batter onto one side of all of the muffin cups. Scoop a heaping tablespoon of the chocolate batter right next to the vanilla scoop so it is half chocolate, half vanilla. Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 15 minutes. Cool for 5 minutes in the tin and then remove the cupcakes to a wire rack to cool completely. Meanwhile, place the butter, confectioners' sugar, vanilla and salt in a large bowl. Using a hand-held mixer, beat the mixture on medium-high speed for 3 minutes. Remove half of the frosting from the bowl and reserve as vanilla. Fold the remaining 1/2 cup cocoa powder into the remaining half of the frosting. Using a rubber spatula, spoon the vanilla frosting into a resealable plastic baggie or a pastry bag. Spoon the chocolate into a separate bag. Snip the tips of the bags and pipe the frosting in two spirals on top of the cooled cupcakes. Swirl the tops with a spoon. You should get a little of each flavor on each cupcake! Top each cupcake with 3 M&M's. Store, covered, at room temperature.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F. Line 24 muffin cups with cupcake liners.
3. To a medium bowl, add the cake mix, eggs, yogurt, flour and 1 cup water. Using a hand-held mixer, beat the mixture until completely smooth and fluffy, about 2 minutes.
4. Remove half of the batter to a separate bowl. To one of the bowls of batter, add 1/4 cup of the cocoa powder and continue to mix until combined, about a minute more.
5. Using a 1-tablespoon ice cream scoop, scoop 1 heaping tablespoon of the vanilla batter onto one side of all of the muffin cups. Scoop a heaping tablespoon of the chocolate batter right next to the vanilla scoop so it is half chocolate, half vanilla.
6. Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 15 minutes. Cool for 5 minutes in the tin and then remove the cupcakes to a wire rack to cool completely.
7. Meanwhile, place the butter, confectioners' sugar, vanilla and salt in a large bowl. Using a hand-held mixer, beat the mixture on medium-high speed for 3 minutes.
8. Remove half of the frosting from the bowl and reserve as vanilla. Fold the remaining 1/2 cup cocoa powder into the remaining half of the frosting.
9. Using a rubber spatula, spoon the vanilla frosting into a resealable plastic baggie or a pastry bag. Spoon the chocolate into a separate bag. Snip the tips of the bags and pipe the frosting in two spirals on top of the cooled cupcakes. Swirl the tops with a spoon. You should get a little of each flavor on each cupcake! Top each cupcake with 3 M&M's. Store, covered, at room temperature.
Nutrition Information:
covered percent of daily need
