Black and White Cupcakes
Indulge in the irresistible charm of Black and White Cupcakes—perfectly baked treats that seamlessly combine rich chocolatey depth and creamy vanilla sweetness in every bite. These crowd-pleasing cupcakes feature a moist cocoa-infused base derived from a simple yet decadent batter, expertly balanced with the unique addition of boiling water for that signature melt-in-your-mouth texture. Topped with a stunning swirl of two-tone buttercream frosting, crafted from velvety vanilla and robust chocolate layers, they’re as visually striking as they are delicious. Ideal for celebrations, dessert tables, or an everyday indulgence, these cupcakes come together in under an hour, making them a delightful option for bakers of all skill levels. Elevate your dessert game with this classic black-and-white treat that’s rich, creamy, and unforgettable!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 0.5 cup whole milk
- 0.5 cup boiling water
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 3 tablespoons heavy cream
- 1.5 teaspoons vanilla extract (for frosting)
- 0.25 cup unsweetened cocoa powder (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat with a hand or stand mixer until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until incorporated after each addition.
Stir in the boiling water until the batter is thin and smooth.
Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely on a wire rack.
To prepare the frosting, beat the softened butter in a large bowl until light and fluffy.
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
Add the heavy cream and vanilla extract. Beat until the frosting is smooth and creamy.
Divide the frosting into two equal portions. Stir cocoa powder into one portion to create chocolate frosting.
Fit a piping bag with a large star tip and fill it with both vanilla and chocolate frosting side by side to create a swirl effect.
Pipe the frosting onto the cooled cupcakes to form a black-and-white swirl.
Serve and enjoy your Black and White Cupcakes!
Nutrition Facts
Calories |
6576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.4 g | 440% | |
| Saturated Fat | 160.6 g | 803% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 898.6 g | 327% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 680.4 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 429 mg | 33% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 2410 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
