Decadent Black and White Cream Cheese Cupcakes
Indulge in the delicious combination of rich chocolate and creamy vanilla with these Decadent Black and White Cream Cheese Cupcakes. This recipe yields 18 delightful cupcakes that are perfect for celebrations, gatherings, or a sweet treat at any time. Each bite offers a harmonious contrast between the moist chocolate base and the luscious cream cheese filling, providing a delightful experience for chocolate lovers and dessert enthusiasts alike. Whether you’re hosting a party or simply craving a homemade dessert, these cupcakes are sure to impress and satisfy!
18
Servings
133
Calories
13
Ingredients
Ingredients
All-purpose flour
1 1/2 cups (sifted)
Granulated sugar
1 cup (divided into two portions)
Cocoa powder
1/4 cup (unsweetened)
Baking soda
1 teaspoon (none)
Salt
1/2 teaspoon (none)
Water
1 cup (none)
Vegetable oil
5 tablespoons (none)
Cider vinegar
1 tablespoon (none)
Vanilla extract
1 teaspoon (none)
Cream cheese
8 ounces (softened)
Egg
1 (large, room temperature)
Granulated sugar (for filling)
1/3 cup (none)
Ghirardelli milk chocolate chips
8 ounces (none)
Instructions
1
Preheat your oven to 350°F (175°C) and line 18 cupcake wells with liners.
2
In a large mixing bowl, combine the sifted flour, 1 cup of sugar, cocoa powder, baking soda, and salt. Whisk together until evenly mixed.
3
In a separate bowl, combine the water, vegetable oil, cider vinegar, and vanilla extract. Whisk until well blended.
4
Gradually mix the wet ingredients into the dry ingredients, stirring until just combined and smooth. Do not overmix.
5
Spoon the chocolate batter into each cupcake liner until they are halfway full.
6
In another bowl, beat together the softened cream cheese, egg, and 1/3 cup of sugar until the mixture is smooth and creamy.
7
Add a generous tablespoon of the cream cheese filling on top of the chocolate batter in each cupcake liner.
8
Sprinkle the Ghirardelli milk chocolate chips over the cream cheese filling in each cupcake.
9
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the chocolate part of the cupcakes comes out clean.
10
Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
7
Fat
17
Carbs
1.67
Protein
Frequently Asked Questions
Frequently Asked Questions
How many cupcakes does the Decadent Black and White Cream Cheese Cupcakes recipe make?
This recipe yields a total of 18 cupcakes.
What is the calorie count for one cupcake?
Each cupcake contains approximately 133 calories.
What temperature should the oven be preheated to?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long do these cupcakes need to bake?
The cupcakes should bake for approximately 25 minutes.
What ingredients are needed for the cream cheese filling?
The filling requires 8 ounces of softened cream cheese, one large egg, and 1/3 cup of granulated sugar.
What kind of chocolate chips are recommended for this recipe?
The recipe calls for 8 ounces of Ghirardelli milk chocolate chips.
How much fat is in each cupcake?
Each cupcake contains 7 grams of fat.
What is the carbohydrate content per serving?
Each cupcake has 17 grams of carbohydrates.
How much protein is in one cupcake?
There is 1.67 grams of protein per cupcake.
Should the flour be sifted for this recipe?
Yes, the 1 1/2 cups of all-purpose flour should be sifted before use.
How much cocoa powder is used in the batter?
The recipe requires 1/4 cup of unsweetened cocoa powder.
What type of oil should I use for the cupcake batter?
The recipe specifies 5 tablespoons of vegetable oil.
Is vinegar used in this cupcake recipe?
Yes, 1 tablespoon of cider vinegar is used in the wet ingredient mixture.
How much vanilla extract is needed?
The recipe requires 1 teaspoon of vanilla extract.
How full should I fill the cupcake liners with chocolate batter?
The liners should be filled halfway with the chocolate batter before adding the filling.
How much cream cheese filling should be added to each cupcake?
You should add a generous tablespoon of the cream cheese filling on top of the chocolate batter.
How long should the cupcakes cool in the pan?
The cupcakes should cool in the pan for 10 minutes before being moved.
Where should the cupcakes be transferred for final cooling?
After partial cooling in the pan, transfer them to a wire rack to cool completely.
What is the first step in preparing the chocolate batter?
The first step is to whisk together the sifted flour, 1 cup of sugar, cocoa powder, baking soda, and salt.
How much water is required for the batter?
The recipe calls for 1 cup of water.
How much baking soda is in this recipe?
One teaspoon of baking soda is used.
How do I know when the cupcakes are finished baking?
They are done when a toothpick inserted into the chocolate part of the cupcakes comes out clean.
What tags are associated with this recipe?
The tags include cupcakes, dessert, chocolate, cream cheese, sweet treat, baking, and party food.
What kind of sugar is used in the filling?
1/3 cup of granulated sugar is used for the cream cheese filling.
What should the temperature of the egg be?
The recipe specifies using one large egg at room temperature.
How much salt is included in the dry ingredients?
The recipe requires 1/2 teaspoon of salt.
Should I overmix the batter?
No, you should stir until just combined and smooth; do not overmix.
Is the cream cheese used cold or softened?
The cream cheese should be softened before being beaten with the egg and sugar.
What provides the 'white' part of the black and white cupcakes?
The 'white' part comes from the creamy vanilla cream cheese filling.
How many total ingredients are used in this recipe?
There are 13 ingredients used in this recipe.