Black and White Cupcakes
By: Sarah Donnell
Published: Thursday, December 10, 2009 - 4:06pm

Ingredients




1 (8-ounce) packaged cream cheese, softened
1 large egg, at room temperature
 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
 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Preparation

1 Preheat oven to 350 degrees 2 Line two muffin tins with cupcake papers 3 In a medium bowl, beat the cream cheese, egg, and 1/3 cup of sugar on medium speed of an electric mixer until light and fluffy, about 2 minutes. Stir in the chocolate chips and set aside. 4 In a large bowl, thoroughly combine the flour, the remaining 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. 5 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. 6 Bake 25 to 30 minutes, or until the tops spring back when lightly touched. 7 Let the cupcakes cool in the pans for 10 minutes. Remove from the pans and cool completely on a wire rack.

About


This recipe is from Buttercup Bakes at Home: More than 75 New Recipes From Manhattan's Premier Bake Shop for Tempting Homemade Sweets