These cupcakes are divine, my friends. A moist chocolate cupcake is topped with silky white chocolate frosting and heavenly chocolate ganache. Oh my. Divine and heavenly can only begin to describe them.
They would make a nice addition to a birthday party, wedding shower, wedding dinner, baby shower, don’t eat them in the shower, or make them in the shower, or you could just make them to celebrate good old Wednesday! Then kick your feet up and enjoy a bite of heavenly bliss.
Who said Wednesday isn’t special, right!
What about making dinner for your family on Wednesday afternoon? I’m pretty sure these cupcakes would go really well with a five dollar pizza or two. In fact, I’m going to go right ahead and guarantee it.
Just wanted to give a little shout out to Cake Adoration who supplied me with the recipe for the White Chocolate Frosting I used for these cupcakes. If you are a local reader and are looking for someone to do some Special Occasion baking for you, check out Cake Adoration.
Black and White Cupcakes
Time: 90 minutes
Yield: 30 cupcakes
Recipe adapted from Cindi Schut and Cake Adoration
***NOTE: The cupcake portion of these tasty treats can be made in advance. However, they don’t freeze well once they are completely assembled with the frosting and ganache. Once the cupcakes have been baked and are completely cool, wrap them in plastic wrap and freeze them. On the day you are ready to serve them make the frosting and ganache and apply them to the cupcakes.
1 devils food cake mix
1 small package instant chocolate pudding
1/3 C flour
1/3 C oil
1 1/2 C water
1 t vanilla
1/3 C sour cream
1 C mini chocolate chips
1 (12 ounce) package white chocolate chips
1 (8 ounce) package cream cheese, softened
1/2 C butter, softened
1 t vanilla
4 C powdered sugar
GANACHE: (Click here for full tutorial.)
1 C semi sweet chocolate chips
3/4 C whipping cream
1/2 t vanilla
1. Into your stand mixer or large mixing bowl pour the contents of 1 box of devils food cake mix, 1 box instant chocolate pudding and 1/3 cup of flour. Toss the ingredients around with the paddle to combine.
2. Add 1/3 C oil, 1 1/2 C water, 1 t vanilla, 1/3 C sour cream and 4 eggs. Mix on low for about 1 minute. Scrape the bottom of the bowl with a rubber spatula and then mix for 2-3 minutes on medium speed until the batter is nice and glossy.
3. Add 1 cup mini chocolate chips and mix just until combined.
***NOTE: You may have noticed that all cupcake liners are not created equally.
Most liners that you buy at the regular grocery store won’t hold thier color very well once the cupcakes have been baked. If you want the pattern on the liner to stay vivid and bright you need to look for special liners such as these “StayBrite” baking cups from Reynolds. I found these at my regular grocery store with the paper goods.
4. Line your muffin tins with cupcake liners. Fill each liner just a bit more than half way full.
5. Bake at 350 degrees for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Once you have taken the cupcakes out of the oven, let them sit in the pans for about 5 minutes. Then pop them out of the pan and let them cool completely on a wire rack.
1. Pour one package of white chocolate chips into a glass bowl. Pop it into the microwave for 30 seconds. Stir the white chocolate then return it to the microwave. Continue to heat the chocolate in 30 second intervals, stirring after each cooking time until it’s melted and smooth.
2. Into your stand mixer place 1 package of cream cheese and 1/2 a cup of butter. Mix it until smooth and well combined, about 3 minutes.
3. Pour the melted chocolate into the cream cheese/butter mixture. Beat until well combined.
4. Add 4 cups of powdered sugar and 1 teaspoon vanilla. Beat for 4-5 minutes.
5. Pipe the frosting onto each pretty little cupcake.
1. Pour 1 cup semi sweet chocolate chips and 3/4 cup whipping cream into a medium sized bowl. Melt them together in the microwave 30 seconds at a time, stirring between each cooking interval. Once the ganache is melted, combined and smooth add 1/2 teaspoon vanilla and a dash of salt. Stir until smooth.
2. Let the ganache hang out on the counter for about 10 minutes until it starts to set up a bit. As it cools it will thicken up for you. When it’s the texture of thin pudding pour it carefully onto the top of each cupcake. It will naturally slide down the frosting on it’s own. Keep any leftover ganache in the fridge. When you are ready to use it again, just pop it into the microwave for 30 seconds.