Black and White Cupcakes

These cupcakes are chocolate on the bottom and cream cheese on the top. They not only make a contrast of color but of flavors too. The bittersweet chocolate of the cupcakes is delicious with the creaminess of the top layer.


1 (8-ounce) package cream cheese, softened
1 egg
1 1/3 cups sugar, divided
1 cup mini chocolate chips
1 1/2 cups flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla


1. Preheat oven to 350F. Line 24 muffin cups with paper liners.
2. With an electric mixer beat the cream cheese, egg, and 1/ cup sugar in a bowl until light and fluffy.
3. Stir in the chocolate chips and set aside.
4. In a large bowl, thoroughly combine the flour, the rest of the sugar, cocoa, baking soda, and salt.
5. Mix the water, oil, vinegar, and vanilla into the dry ingredients until just blended.
6. Fill each muffin cup 1/3 full with the batter and then top with some cream cheese mixture. Until the cup is 2/3 full.
7. Bake until the top springs back when lightly touched, about 25 minutes.
8. Let cool in the pan.

Author: Rachael Daylong

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