Black And White Cupcakes
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
36
Spice
54
Sweetness
44
Sourness
33
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 large
Egg (at room temperature)2 tbsps
All-Purpose Flour3 cup
Unsweetened Cocoa Powder6 cups
Sugar (confectioners')2 tsp
Pure Vanilla Extract1 tsp
Kosher Salt72
M&M'sDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Line 24 muffin cups with cupcake liners
4
To a medium bowl, add the cake mix, eggs, yogurt, flour and 1 cup water
5
Using a hand-held mixer, beat the mixture until completely smooth and fluffy, about 2 minutes
6
Remove half of the batter to a separate bowl
7
To one of the bowls of batter, add 1/4 cup of the cocoa powder and continue to mix until combined, about a minute more
8
Using a 1-tablespoon ice cream scoop, scoop 1 heaping tablespoon of the vanilla batter onto one side of all of the muffin cups
9
Scoop a heaping tablespoon of the chocolate batter right next to the vanilla scoop so it is half chocolate, half vanilla
10
Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 15 minutes
11
Cool for 5 minutes in the tin and then remove the cupcakes to a wire rack to cool completely
12
Meanwhile, place the butter, confectioners' sugar, vanilla and salt in a large bowl
13
Using a hand-held mixer, beat the mixture on medium-high speed for 3 minutes
14
Remove half of the frosting from the bowl and reserve as vanilla
15
Fold the remaining 1/2 cup cocoa powder into the remaining half of the frosting
16
Using a rubber spatula, spoon the vanilla frosting into a resealable plastic baggie or a pastry bag
17
Spoon the chocolate into a separate bag
18
Snip the tips of the bags and pipe the frosting in two spirals on top of the cooled cupcakes
19
Swirl the tops with a spoon
20
You should get a little of each flavor on each cupcake! Top each cupcake with 3 M&M's
21
Store, covered, at room temperature