Black and White Cupcakes

Black and White Cupcakes (noun): [blak and hwahyt kuhp-keyks] A moist, golden vanilla cake filled with a rich chocolate ganache and topped with sweet vanilla buttercream frosting.

Simple, yet elegant. Other than the fancy shmancy cupcake wrappers, there’s nothing crazy going on here. Just straight up vanilla and chocolate. Two things that don’t need complicating.




  •  3 cups flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract


  • 2/3 cup heavy cream
  • 8 ounces bittersweet or semi-sweet chocolate, chopped.
  • 2 tablespoons unsalted butter


  • 1 cup (2 sticks) unsalted butter
  • 4 cups confectioners sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees
  • In a bowl, mix together the flour, baking soda, and salt until combined.
  • In a separate bowl, beat the butter until creamy.
  • Add in the sugar and continue beating with an electric mixer until smooth.
  • Add in the eggs, one at a time, mixing after each addition.

  • Slowly add in a third of the flour mixture, followed by a third of the milk. Continue alternating between the flour mixture and the milk, beating well after each addition, until the mixture is smooth and combined.
  • Add in the vanilla and mix once more to combine.

  • Line a cupcake pan with wrappers and carefully spoon in the batter, filling about 3/4 of the way.

  • Bake for 20-25 minutes, or until an inserted knife comes out clean.
  • Let cool completely before filling or frosting.

  • While the cupcakes cool, make the ganache.
  • Chop the chocolate and place in a medium sized bowl.
  • In a skillet, bring the cream to a simmer.
  • Pour the cream over the chocolate and add the butter.
  • Stir the chocolate until melted and smooth.
  • Refrigerate until the mixture has thickened a bit. You want it to be pourable, but not too runny.

  • Poke a hole in each cupcake. (I used the round bottom side of a piping tip, but anything will do).
  • Fill a pastry bag with the ganache and fill the cupcakes using a filling tip. Or you can use a Ziplock bag with the corner cut off, although it’s a tad more messy.

  • Now make the frosting!
  • Beat the butter until creamy and smooth (this is much easier if the butter is room temperature or softened a bit).
  • Slowly add in the confectioners sugar, one cup at a time.
  • Mix in the vanilla and heavy cream.
  • Adjust the consistency. If the frosting seems too stiff, add more cream. If it seems too runny, add more confectioners sugar.
  • Frost the cupcakes!
  • Refrigerate after frosting to let the icing stiffen up a bit.

  • Once the frosting is a litter stiffer, use the extra ganache for dipping!
  • This is easiest if the ganache is a little runny, heat it up and let cool if necessary.
  • Dip the cupcake face down into the ganache and twist slightly.
  • Place on a rack or baking sheet when finished and refrigerate to let the topping set.

  • One the ganache is set, serve and eat the cupcakes!

I also left some undipped, just for variety.


In other news…


Not as many as the above picture, but still. It’s pretty exciting.

They make my cupcakes super perdy and my life much easier. No more messy Ziplock bags for filling:


Explore posts in the same categories: Cakes and Cupcakes

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