Black-And-White Cupcakes
Submitted by pennylane
Rich chocolate cake meets tangy cream cheese in marbled cupcakes studded with mini chocolate chips for a bakery-style treat that delivers two flavors in every bite.
YIELD
16 servingsPREP
25 minCOOK
35 minREADY
60 minWhy choose between chocolate cupcakes and cheesecake when you can have both in one wrapper?
These stunners feature a dark, moist chocolate base topped with swirls of sweetened cream cheese batter that bakes into the cupcake, creating pockets of tangy richness. Mini chocolate chips sprinkled on top melt slightly in the oven, creating a glossy finish that looks as good as it tastes.
The secret is layering the batters strategically so you get chocolate and cream cheese in every single bite, not just on top.
Pro Tips
- Room temperature cream cheese: This is non-negotiable. Cold cream cheese won’t blend smooth and will leave lumps in your batter.
- Don’t overfill: Half-full muffin cups leave room for the dual-layer topping without overflow.
- Toothpick test: Insert into the chocolate portion, not the cream cheese swirl, to check for doneness.
- Storage: The cream cheese layer means these need refrigeration. Bring to room temp before serving for the best texture and flavor.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Line 16 muffin cups with foil or paper liners.
Prepare Cheese layer: Beat cream cheese in bowl until smooth.
Beat in sugar and egg until blended.
Prepare Cake Layer: Mix together flour, sugar, cocoa powder, baking soda and salt in a medium-size bowl.
Whisk water, oil, egg and vanilla.
Stir into flour mixture. Stir in half the chocolate pieces.
Fill prepared muffin cups half full with chocolate cake batter.
Using remaining cake batter and all of cream cheese batter, spoon batters, side by side over bottom cake layer, creating a top that is dark and white.
Sprinkle tops with chocolate pieces.
Bake in preheated 350℉ (180℃) F oven for about 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Transfer pan to wire rack to cool for 10 minutes.
Turn cupcakes out onto the rack to cool combpletely.
Comments
These are delicious. i had to change vegetable oil to macadamia oil, and their still beutiful. i've cooked them atleast four times!