Black and White Cupcakes

Dark Chocolate Cupcakes with Cream Cheese Filling, Cream Cheese Buttercream Frosting, and a Dark Chocolate Candy Topper

I was feeling ansy to bake, but was low on inspiration.  That’s a pretty crummy combination, but not a game-changer.

Starting with chocolate cupcakes is a pretty easy springboard into an idea.  As I was thinking about chocolate cupcakes, I remembered the Hostess cupcakes of my youth.  I loved these cupcakes – each was delicious and moist and mini-cakes of ooey-goey goodness.  Not wanting to attempt an exact recreation, this cake is certainly an inspiration.

After coring the center of the cupcakes, I whipped up a cream cheese filling (one brick of cream cheese, 2c. powdered sugar, 1t. clear vanilla).  It was a perfect consistency for a luscious cupcake center.

With the remaining cream cheese filling, I made the Cream Cheese Buttercream by adding 1.5 sticks of butter, 5c. powdered sugar, 2t. clear vanilla, and 2T whole milk.  The buttercream behaves like traditional buttercream with amazing pipe-ability while having that nummy cream cheese flavor.

I topped most cupcakes with a little piece of dark chocolate found at my local market.  Before you get all excited with, “I don’t like dark chocolate, it’s too bitter” … this chocolate is paired with sweet buttercream.  Together, they make for a very balanced bite.

I had more cupcakes than buttercream if I swirled it on really high.  So, some were swirled and some were treated with a low rose pattern and dotted with a sugar flower.  I love they way they look.

The photo shoot can be a real wild card, but my Fiestaware makes it look fun.

In the end, I got to bake and have fun in the kitchen because

  • a) I’m sober today and
  • b) my life partner totally rocks.

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