BLACK & WHITE CUPCAKES

By carvalhohm

Ingredients

• Chocolate:
• 8 tablespoons (1 stick) unsalted butter, room 1 3/4 cups all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup whole milk
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 1/4 cups all-purpose flour (spooned and leveled)
• 1/2 cup cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup whole milk

Details

Adapted from cupcakerehab.com

Preparation

Step 1

Preheat oven to 350° degrees. Butter and flour standard 12-cup muffin pan, or use paper liners. In medium bowl, whisk together flour, baking powder, and salt (and chocolate powder when you’re making chocolate cupcakes); set aside.

With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not over mix).

Fill muffin cups with 3 tablespoons of each batter, side by side. Bake until toothpick inserted in center of cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to wire rack to cool completely.