Black And White Cupcakes With Cream Cheese Frosting Recipes

BLACK AND WHITE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups. Make cupcake mix as directed on box, using water, oil and eggs. Fill each muffin cup about one-third full with batter.
• Squeeze filling pouch 20 times; cut off corner of pouch at cut line. In medium bowl, squeeze filling. Stir in crushed cookies. Divide filling evenly among muffin cups, making sure filling does not touch sides. Spoon remaining batter evenly over filling, making sure filling is completely covered. Bake 24 to 29 minutes. Cool 20 minutes; remove cupcakes from pan to cooling rack. Cool.
• Mix powdered sugar and salt. Gradually add whipping cream and vanilla, stirring until smooth. Transfer half of frosting to small microwavable bowl; stir in chocolate chips. Microwave on High 30 to 60 seconds or until chips can be stirred smooth. Cool 5 minutes. Frost half of each cupcake with chocolate frosting. Frost other half with white frosting. Garnish edge of cupcakes with sugar and sprinkles.

WHITE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line 12 muffin cups with paper cupcake liners.
• Sift the flour, baking powder and salt into a medium bowl. Set aside. Stir together the milk and vanilla in a small bowl. Set aside.
• Beat the butter using an electric mixer on low speed until smooth, about 1 minute. Gradually beat in 1/2 cup of the granulated sugar. Increase the speed to high and beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
• Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Add half the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the remaining flour, stopping and scraping down the sides of the bowl as needed. Increase the mixer speed to medium and beat briefly to make a smooth batter; set aside.
• Put the egg whites in a clean bowl. Whip using an electric mixer on high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes. Fold one-third of the whites into the batter to lighten it and then fold in the remaining whites. Divide the cake batter evenly among the prepared muffin cups.
• Bake until a toothpick inserted in the center of the cakes comes out clean, rotating the tin halfway through, about 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin to cool completely on the rack.
• Beat together the cream cheese and butter using an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the vanilla and lemon juice. Reduce the mixer speed to low and gradually add the confectioners' sugar, beating until well combined.
• Transfer the frosting to a piping bag or resealable bag and pipe onto the tops of the cupcakes.
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BLACK AND WHITE CUPCAKES

Steps:

• In a large bowl, stir together the first 5 ingredients.
• In another bowl, beat together water, oil and vanilla.
• Gradually add to the dry ingredients, stirring until well blended.
• Fill 18 cupcake liners half full of batter.
• Beat the filling ingredients and put a tablespoon of the filling on each cupcake, on top of the chocolate batter.
• Bake at 350°F for 25 minutes.

BLACK BOTTOM CUPCAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
• In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
• In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
• Bake in preheated oven for 25 to 30 minutes.

BLACK BOTTOM CUPCAKES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
• In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
• In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
• Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

BLACK BOTTOM CUPCAKES W/ CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 325°F.
• For the chocolate cake base:.
• Put the flour, sugar, cocoa powder, and baking soda in a large bowl and mix until all the dry ingredients are well incorporated.
• In a separate bowl, whisk the oil, vinegar, vanilla, and 1/2 cup water together. With an electric mixer running on low speed in the flour bowl, slowly add the oil mixture, increasing the speed of the mixer as the batter thickens. Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
• Spoon the mixture into the cupcake pan until paper wrappers are two-thirds full; set aside.
• For the cheesecake filling:.
• Beat together the cream cheese, sugar, egg, vanilla, and salt in a freestanding electric mixer with a paddle attachment (or use a hand held electric mixer) on medium-slow speed until smooth and fluffy.
• Stir in the chocolate chips by hand until evenly dispersed. Don't overmix; otherwise the cream cheese will start to split.
• Scoop about 1 Tbsp of the cheesecake filling on top of the cupcake mixture in the cupcake pan and bake in the preheated oven for about 20 minutes, or until the cupcakes are firm to the touch and have an even golden color on the cheesecake filling. Don't overbake as the cheesecake will become very dry and crumbly. Allow the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
• When the cupcakes are cold, spoon the cream cheese frosting on top, if using, and decorate with a light sprinkling of cocoa powder.
• For the cream cheese frosting (optional):.
• Beat the confectioners' sugar and butter together with an electric mixer (use a the paddle attachment if you're using a stand mixer) on medium-slow speed and mix well until the mixture comes together.
• Add the cream cheese in one go and beat until it's completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can become runny. Set aside.

CREAM CHEESE CUPCAKES

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in cake mix, water, butter and eggs., Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Bake at 350° for 25 minutes or until golden brown. Remove to a wire rack to cool completely. Frost if desired.

FLUFFY WHITE CUPCAKES WITH CREAMY CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Line 24 muffin tins with paper liners.
• For the cupcakes; In a large bowl using an electric mixer on low speed beat all cake ingredients together until blended.
• Increase to medium speed and beat for 2 minutes.
• Divide the batter between the paper-lined muffin tins filling about two-thirds full.
• Bake for about 22-25 minutes or until cupcakes test done.
• Remove to wire racks and cool completely.
• For the frosting; in a large bowl cream the butter, cream cheese, vanilla and whipping cream until light and fluffy (about 3 minutes).
• Add in the confectioners sugar and beat until combined and smooth adding in more cream or confectioners sugar to achieve desired spreading consistancy.
• Add in food couling if desired.
• Spread onto cooled cupcakes.
• Srore the cupcakes in the fridge.

CARROT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
• In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
• Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
• Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.