These unfussy cupcakes are based on the black and white cookies that are a New York City classic.
By Michelle Keith
Black and White Cupcakes
- Total Time: 40 mins
- Yield: 12 1x
Description
These unfussy cupcakes are based on the black and white cookies that are a New York City classic.
Ingredients
Scale
For the cupcakes:
- 6 tablespoons butter, melted
- 2 eggs
- ¼ cup milk
- 1 teaspoon almond extract
- 1 cup flour 1 cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the ganache:
- 12ounces semi sweet chocolate chips
- ½ cup heavy cream
For the vanilla frosting:
- ½ stick butter, softened
- 2 cups confectioners sugar
- 1 teaspoon clear vanilla
Instructions
For the cupcakes:
- Preheat oven to 350
- line a muffin tin with liners or grease
- Combine the melted butter, extract, sugar, eggs and milk
- In another bowl, mix the flour, baking powder, salt
- Add the dry mixture to the wet mixture, and mix well. Do not over beat
- Fill each cup about ? full and bake for 15-18 minutes.
- Allow to cool thoroughly before frosting with chocolate ganache on one half, and vanilla frosting on the other.
For the ganache:
- Melt together over low heat, and allow to cool until thick enough to spread
For the vanilla frosting:
- Beat well until fluffy. Milk may be added a tablespoon at a time to thin out.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
