Black & White Cupcakes
- Yield: 12 cupcakes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cooling Time: 60 minutes
Ingredients:
- 8 oz cream cheese, at room temperature
- 1 tbsp sour cream
- 1 1/4 cups sugar
- 1 cup cake flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 tbsp unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk
- Gooey Chocolate Glaze
- 2/3 cup sweetened condensed milk
- 8 oz semisweet chocolate, chopped
- 2 tbs unsalted butter, cut into 2 pieces
- Chocolate curls for garnish, optional
Directions:
Preheat oven to 350 degrees with rack in middle position. Lightly spray a standard 12-cup muffin pan with nonstick cooking spray. To make the cream cheese filling, in a bowl, using an electric mixer on high speed, beat the cream cheese until fluffy, about 2 minutes. Add the sour cream and 1/2 cup of sugar and beat until combined.
To make the cupcake batter, sift together the cake flour cocoa powder, baking soda, and salt into a bowl. In another bowl, using an electric mixer on medium-high speed, beat the butter and remaining 3/4 cup sugar together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling each about half full. Spoon the cream cheese filling onto the center of each, dividing it evenly (the filling will sink into the cupcakes as they bake). Bake until the cupcakes are set in the center, around 15 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
Spoon the glaze over the cupcakes and top with chocolate curls or other decorations. (The finished cupcakes can be stored in an airtight container and refrigerated for up to 3 days. Reheat in a 250 degree oven of 5 minutes before serving.)
For Gooey Chocolate Glaze:
In a small saucepan, combine the sweetened condensed milk, chocolate, and butter. Warm over medium-high heat, stirring occasionally, until the chocolate is melted and the mixture is bubbly, 3-4 minutes. Remove the pan from the heat and let the glaze cool slightly before using. (The cooled glaze can be refrigerated in an airtight container for up to 5 days; gently heat before using.)
Recipe adapted from Cupcakes by Shelly Kaldunski