Best Black And White Cupcakes Recipes

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SESAME CHESTNUT MOUNTAIN CUPCAKES (CHESTNUT CARAMEL CAKE WITH BLACK SESAME CREAM AND CHESTNUT CREAM FROSTING WITH BLACK AND WHITE SESAME CHOPSTICKS)



Sesame Chestnut Mountain Cupcakes (Chestnut Caramel Cake with Black Sesame Cream and Chestnut Cream Frosting with Black and White Sesame Chopsticks) image

This cupcake is named Sesame Chestnut Mountain, as the style of frosting resembles that of the traditional French dessert known as Mont Blanc (which translates as white mountain). The decor of this cupcake is also fitting for Chinese New Year celebrations, as the appearance of the frosting is reminiscent of long noodles, which for Chinese New Year, signify long life.

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 12 cupcakes

Number Of Ingredients 37

5 ounces unsalted butter, at room temperature
3.5 ounces brown sugar (about 1/2 cup)
3.5 ounces granulated cane sugar (about 1/2 cup)
7.5 ounces all-purpose flour (about 1 3/4 cups)
2 ounces chestnut flour (about 3/4 cup)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
9 ounces Caramel, recipe follows (about 1 cup)
10 ounces sour cream (about 1 1/4 cup)
Black Sesame Pastry Cream, recipe follows
Chestnut Cream Frosting, recipe follows
Black and White Sesame Chopsticks, recipe follows
7 ounces granulated cane sugar (about 1 cup)
1 1/2 cups heavy cream
Juice of 1 lemon, optional
1 cup whole milk
3 egg yolks
2 ounces granulated cane sugar (about 1/4 cup)
0.5 ounce cornstarch, sifted (about 2 tablespoons)
1 teaspoon pure vanilla extract
1 ounce butter, at room temperature (about 2 tablespoons)
6 ounces tahini (about 1/2 cup)
2 tablespoons black sesame powder
4 ounces chestnut paste or chestnut cream, such as Clement Faugier (about 3/4 cup)
4 ounces unsweetened chestnut puree, such as Clement Faugier (about 3/4 cup)
8 ounces unsalted butter, softened
4 ounces powdered sugar (about 1 cup)
1 tablespoon dark rum
1 teaspoon vanilla extract
Nonstick cooking spray
1/2 cup granulated cane sugar (about 2 ounces)
2 teaspoons white vinegar
3/4 cup white sesame seeds
1/4 cup black sesame seeds

Steps:

  • Preheat the oven to 350 degrees F. Line a regular-size cupcake or muffin pan with 12 cupcake liners.
  • In the bowl of an electric stand mixer, cream the butter and sugars together, about 5 minutes. Meanwhile, combine the flours, baking soda, baking powder and salt in a medium bowl. Whisk together and set aside. Combine the eggs and vanilla in a small bowl. Scrape down the sides of the mixer bowl, and then add the vanilla and egg mixture, one egg at a time, with the mixer on low speed. Add the Caramel. Scrape down the sides of the bowl again, and then increase the speed to medium and combine thoroughly. With the mixer the lowest speed, add the flour mixture and the sour cream, alternating between the two, beginning and ending with the flour. Mix only until just combined, do not over-mix.
  • Fill the cupcake liners with a 16-size ice cream scoop, or about half full, and bake until dark golden and baked through, about 15 minutes. Cool the cupcakes completely.
  • To assemble: Core each cupcake using an apple corer. Fill each cupcake with the Black Sesame Pastry Cream and generously frost with the Chestnut Cream Frosting so that the frosting resembles a mountain of noodles. Top each cupcake with a pair of the Black and White Sesame Chopsticks.
  • In a heavy-bottomed saucepan (or preferably an unlined copper pot), combine the sugar with 4 tablespoons water to moisten. Place over medium-high heat and, without stirring, cook until the sugar is dark amber in color. Meanwhile, place the cream in a saucepan over medium heat and warm to a simmer. Turn off the heat on the caramelized sugar and slowly add the warmed cream while stirring the caramel with a wooden spoon. Be careful as the mixture will splatter. Allow to thicken slightly over medium heat, about 5 minutes. Stir in the lemon juice if using. Cool completely.
  • Bring the milk to a boil in a small saucepan. In a small bowl, whisk together the yolks with the sugar and cornstarch until smooth and well blended. While whisking, slowly pour in one-quarter of the milk into the yolk mixture to temper the yolks. Add the remainder of the milk, while whisking. Pour back into the saucepan and place on medium heat. Whisk vigorously and constantly until the mixture thickens. Remove from the heat and whisk in the vanilla extract. Allow to sit for 5 minutes. Whisk in the butter, piece by piece. Add the tahini and black sesame powder, and whisk to blend. Cool completely.
  • Cream together the chestnut paste and chestnut puree in a food processor fitted with a metal blade until smooth. Add the softened butter, powdered sugar, rum and vanilla extract, and continue to process until well blended. If chunks remain, press the cream through a fine sieve to remove any large chestnut chunks. Place the cream in a piping bag with a "spaghetti" tip.
  • Line a half sheet pan with a sheet of parchment paper. Coat the paper with cooking spray. Coat a wide spatula and a rolling pin with cooking spray.
  • In a small, heavy-bottomed saucepan or unlined copper pot, combine the sugar, vinegar and 1 teaspoon water. Cook over low heat until the sugar is melted and the mixture is thick. Stir a little. Cook until the sugar reaches 248 degrees F on a candy thermometer. At this point, add the sesame seeds to the sugar and stir well with a wooden spoon. Quickly scrape the mixture onto the parchment and spread evenly, first with the prepared spatula and next with the rolling pin. The desired thickness is about 1/16-inch thick. Cool at room temperature for about 10 minutes.
  • Cut the candy into 12 chopstick shapes, each about 3 inches long, with the aid of a Chinese cleaver and a heavy pan. This technique makes cutting easier, even when the candy gets a bit hard. Let the candy cool completely.

BLACK AND WHITE CUPCAKES



Black and White Cupcakes image

Make and share this Black and White Cupcakes recipe from Food.com.

Provided by out of here

Categories     Dessert

Time 40m

Yield 18 cupcakes

Number Of Ingredients 13

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
5 tablespoons vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla
8 ounces cream cheese
1 egg
1/3 cup sugar
8 ounces ghirardelli milk chocolate chips

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.

Nutrition Facts : Calories 193.3, Fat 9.3, SaturatedFat 3.7, Cholesterol 26.1, Sodium 177.9, Carbohydrate 25.1, Fiber 0.6, Sugar 16, Protein 2.8

BLACK AND WHITE CUPCAKES



Black and White Cupcakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h50m

Yield 24 cupcakes

Number Of Ingredients 10

One 15.25-ounce box vanilla cake mix
3 large eggs, at room temperature
1/2 cup low-fat Greek yogurt, such as Fage
2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
4 sticks (1 pound) unsalted butter, softened
6 cups confectioners' sugar
2 teaspoon pure vanilla extract
1 teaspoon kosher salt
72 M&M's

Steps:

  • Preheat the oven to 350 degrees F. Line 24 muffin cups with cupcake liners.
  • To a medium bowl, add the cake mix, eggs, yogurt, flour and 1 cup water. Using a hand-held mixer, beat the mixture until completely smooth and fluffy, about 2 minutes. Remove half of the batter to a separate bowl. To one of the bowls of batter, add 1/4 cup of the cocoa powder and continue to mix until combined, about a minute more.
  • Using a 1-tablespoon ice cream scoop, scoop 1 heaping tablespoon of the vanilla batter onto one side of all of the muffin cups. Scoop a heaping tablespoon of the chocolate batter right next to the vanilla scoop so it is half chocolate, half vanilla. Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 15 minutes. Cool for 5 minutes in the tin and then remove the cupcakes to a wire rack to cool completely.
  • Meanwhile, place the butter, confectioners' sugar, vanilla and salt in a large bowl. Using a hand-held mixer, beat the mixture on medium-high speed for 3 minutes. Remove half of the frosting from the bowl and reserve as vanilla. Fold the remaining 1/2 cup cocoa powder into the remaining half of the frosting.
  • Using a rubber spatula, spoon the vanilla frosting into a resealable plastic baggie or a pastry bag. Spoon the chocolate into a separate bag. Snip the tips of the bags and pipe the frosting in two spirals on top of the cooled cupcakes. Swirl the tops with a spoon. You should get a little of each flavor on each cupcake! Top each cupcake with 3 M&M's. Store, covered, at room temperature.

BLACK-AND-WHITE CUPCAKES



Black-and-White Cupcakes image

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Birthday     Shower     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12

Number Of Ingredients 19

Chocolate icing:
1/4 cup whipping cream
1 tablespoon light corn syrup
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 teaspoon vanilla extract
White icing:
1 cup powdered sugar
2 tablespoons whipping cream
2 teaspoons fresh lemon juice
Cupcakes:
3 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/3 cup buttermilk

Steps:

  • For chocolate icing:
  • Bring cream and corn syrup just to simmer in heavy small saucepan over medium heat. Remove from heat. Add chocolate and vanilla; whisk until melted and smooth.
  • For white icing:
  • Whisk all ingredients in small bowl to blend. Let both icings stand 1 1/2 hours at room temperature to thicken.
  • For cupcakes:
  • Preheat oven to 325°F. Line 12-cup muffin tin with paper liners. Whisk eggs, vanilla, and lemon peel in medium bowl to blend. Mix cake flour, baking powder, and salt in another medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended, stopping occasionally to scrape down sides of bowl. Gradually beat in egg mixture. Beat in dry ingredients alternately with buttermilk in 2 additions each.
  • Divide batter among cups. Bake until tester inserted into centers comes out clean, about 25 minutes. Cool cupcakes in pan on rack 5 minutes. Remove cupcakes from pan and cool completely.
  • Spread chocolate icing over half of each cupcake. Spread white icing on second half of each cupcake. Let stand until set, about 1 hour. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)

BLACK AND WHITE CUPCAKES



Black and White Cupcakes image

Provided by Jennifer Appel

Categories     Cake     Chocolate     Dairy     Fruit     Dessert     Vegetarian     Kid-Friendly     Cream Cheese     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 18 to 20 cupcakes

Number Of Ingredients 12

1 (8-ounce) package cream cheese, softened
1 large egg, at room temperature
1 1/3 cups sugar, divided
1 cup miniature semisweet chocolate chips
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1/3 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • Line 2 muffin tins with cupcake papers.
  • In a medium bowl, beat the cream cheese, egg, and one third cup of sugar on the medium speed of an electric mixer until light and fluffy, about 2 minutes. Stir in the chocolate chips and set aside.
  • In a large bowl, thoroughly combine the flour, the remaining cup of sugar, cocoa powder, baking soda, and salt. Make a well in the center of the dry ingredients and add the water, oil, vinegar, and vanilla. Mix the wet and dry ingredients until just blended.
  • Fill each muffin cup one-third full with the cocoa batter, then top with a spoonful of the cream cheese mixture until the paper is about two-thirds full. Bake 25 to 30 minutes, or until the tops spring back when lightly touched. Let the cupcakes cool in the pans for 10 minutes. Remove from the pans and cool completely on a wire rack.

BLACK AND WHITE CUPCAKES



Black and White Cupcakes image

Provided by Sandra Lee

Categories     dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 10

1 1/3 cups chocolate milk
1/2 cup canola oil
3 large eggs
One 19.5-ounce package dark chocolate cake mix
3 tablespoons unsalted butter
One and a half 7-ounce jars marshmallow creme
One 10-ounce bag dark chocolate chips
2/3 cup heavy cream
1 tablespoon light corn syrup
Half 12-ounce can whipped vanilla frosting

Steps:

  • Preheat the oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with paper baking cups and set aside. In a large bowl, combine the chocolate milk, oil, eggs and the cake mix; beat with an electric mixer on low speed for 30 seconds. Using a rubber spatula, scrape down sides of the bowl and beat on medium speed for 2 minutes more. Spoon the batter into the prepared muffin cups, filling each two-thirds full. Bake until a wooden pick inserted in the centers comes out clean, 18 to 24 minutes. Remove from the muffin tins and cool on wire racks. For the marshmallow filling, in a large microwave-safe bowl, microwave the butter on high setting (100 percent power) for 20 seconds. Stir in the marshmallow creme. Microwave on medium setting (50 percent power) for 1 minute more. Cool for 2 minutes, and then beat with an electric mixer until smooth. Make a 1/2-inch slit in the bottom center of each cupcake. Spoon the marshmallow filling into a pastry bag fitted with a round tip. Pipe the filling into the slits in the cupcakes. Place the chocolate chips in a medium microwave-safe bowl and set aside. In a small saucepan, combine the cream and corn syrup. Cook over medium heat just until boiling. Pour over the chocolate chips and stir until completely smooth. If not completely smooth, microwave on medium setting (50 percent power) for 2 minutes. Cool until the mixture thickens, about 5 minutes. Dip the cupcake tops into the chocolate mixture. If necessary, use a knife to smooth the tops. Place the cupcakes into another paper liner and let the chocolate harden a bit. Spoon the vanilla frosting into a pastry bag filled with a small round tip. Pipe a line of small loops across the center of each cupcake. Allow the chocolate mixture to set.

BLACK AND WHITE CUPCAKES



Black and White Cupcakes image

Bring together Betty Crocker® FUN da-Middles™ chocolate cupcake mix and decorations to make these black and white cupcakes - a delicious dessert treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ FUN da-Middles™ chocolate cupcake mix with vanilla cream filling
Water, vegetable oil and eggs called for on cupcake mix box
6 crème-filled chocolate sandwich cookies, crushed (3/4 cup)
2 cups powdered sugar
Dash salt
1/3 cup whipping cream
1/2 teaspoon vanilla
2 tablespoons semisweet chocolate chips
1/4 cup pearl sugar
2 tablespoons Betty Crocker™ Decorating Decors chocolate sprinkles

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.

Nutrition Facts : Calories 361, Carbohydrate 58 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 301 mg

BLACK-AND-WHITE CUPCAKES WITH CREAM CHEESE FROSTING



Black-and-White Cupcakes with Cream Cheese Frosting image

Make these swirled cupcakes when you just can't choose between chocolate and vanilla cake.

Provided by Food Network Kitchen

Time 2h

Yield 12 cupcakes

Number Of Ingredients 14

1 1/2 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
2/3 cup granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk
2 tablespoons unsweetened cocoa powder
8 ounces cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon lemon juice
4 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners.
  • Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
  • In a large bowl, beat the eggs and granulated sugar with an electric mixer on medium speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla, mixing until combined.
  • Reduce the mixer speed to low and add half of the flour mixture, mixing until just combined. Add the milk, mixing until combined, and then the remaining flour mixture, mixing until just incorporated. Transfer one-third of the batter (about 1 cup) to a small bowl and stir in the cocoa powder. Alternate dropping spoonfuls of each batter into each cupcake liner, using a larger spoon for the white batter and a smaller spoon for the chocolate batter. Swirl the batters with an offset spatula or a skewer.
  • Bake until a toothpick inserted in the center of the cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool completely.
  • 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 a resealable plastic bag and pipe the frosting onto the tops of the cupcakes.

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