Black and White Cupcakes
Black and White Cupcakes might be just the American recipe you are searching for. One portion of this dish contains roughly 2g of protein, 8g of fat, and a total of 141 calories. This recipe serves 24. For 21 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. If you have unsweetened cocoa powder, salt, cream cheese, and a few other ingredients on hand, you can make it. Many people made this recipe, and 129 would say it hit the spot. From preparation to the plate, this recipe takes roughly 48 minutes. It is brought to you by Bake or Break. With a spoonacular score of 7%, this dish is very bad (but still fixable). If you like this recipe, you might also like recipes such as Black and White Cupcakes, Black and White Cupcakes, and Black and White Cupcakes.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 28 minutes
Ingredients:
1 tablespoon apple cider vinegar
1 teaspoon baking soda
1 cup miniature chocolate chips
8 ounces cream cheese, softened
1 large egg, at room temperature
1 & 1/2 cups all-purpose flour
1/3 cup plus 1 cup granulated sugar
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 cup warm water
Equipment:
muffin liners
muffin tray
bowl
oven
Cooking instruction summary:
Preheat oven to 350F. Line 2 12-cup muffin tins with cupcake liners.Beat the cream cheese, egg, and 1/3 cup sugar on medium speed until light and fluffy (about 2 minutes). Stir in the chocolate chips. Set aside.In a large bowl, combine the flour, 1 cup sugar, cocoa powder, baking soda, and salt. Make a well in the center, and add the water, oil, vinegar, and vanilla. Mix just until blended.Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until the cups are about two-thirds full. Bake 22 to 28 minutes, or until the tops spring back lightly when touched.Cool in pans for 10 minutes. Remove to wire racks to cool completely.
Step by step:
1. Preheat oven to 350F. Line 2 12-cup muffin tins with cupcake liners.Beat the cream cheese, egg, and 1/3 cup sugar on medium speed until light and fluffy (about 2 minutes). Stir in the chocolate chips. Set aside.In a large bowl, combine the flour, 1 cup sugar, cocoa powder, baking soda, and salt. Make a well in the center, and add the water, oil, vinegar, and vanilla.
2. Mix just until blended.Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until the cups are about two-thirds full.
3. Bake 22 to 28 minutes, or until the tops spring back lightly when touched.Cool in pans for 10 minutes.
4. Remove to wire racks to cool completely.
Nutrition Information:
covered percent of daily need
