Recipe courtesy of Giada De Laurentiis
Black and White Cupcakes
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- Level: Easy
- Total: 2 hr 50 min (includes cooling time)
- Active: 35 min
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 1056
- Total Fat
- 48 g
- Saturated Fat
- 29 g
- Carbohydrates
- 150 g
- Dietary Fiber
- 5 g
- Sugar
- 121 g
- Protein
- 9 g
- Cholesterol
- 84 mg
- Sodium
- 289 mg
- Level: Easy
- Total: 2 hr 50 min (includes cooling time)
- Active: 35 min
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 1056
- Total Fat
- 48 g
- Saturated Fat
- 29 g
- Carbohydrates
- 150 g
- Dietary Fiber
- 5 g
- Sugar
- 121 g
- Protein
- 9 g
- Cholesterol
- 84 mg
- Sodium
- 289 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Line 24 muffin cups with cupcake liners.
- To a medium bowl, add the cake mix, eggs, yogurt, flour and 1 cup water. Using a hand-held mixer, beat the mixture until completely smooth and fluffy, about 2 minutes. Remove half of the batter to a separate bowl. 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.
- Using a 1-tablespoon ice cream scoop, scoop 1 heaping tablespoon of the vanilla batter onto one side of all of the muffin cups. Scoop a heaping tablespoon of the chocolate batter right next to the vanilla scoop so it is half chocolate, half vanilla. Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 15 minutes. Cool for 5 minutes in the tin and then remove the cupcakes to a wire rack to cool completely.
- Meanwhile, place the butter, confectioners' sugar, vanilla and salt in a large bowl. Using a hand-held mixer, beat the mixture on medium-high speed for 3 minutes. Remove half of the frosting from the bowl and reserve as vanilla. Fold the remaining 1/2 cup cocoa powder into the remaining half of the frosting.
- Using a rubber spatula, spoon the vanilla frosting into a resealable plastic baggie or a pastry bag. Spoon the chocolate into a separate bag. Snip the tips of the bags and pipe the frosting in two spirals on top of the cooled cupcakes. Swirl the tops with a spoon. You should get a little of each flavor on each cupcake! Top each cupcake with 3 M&M's. Store, covered, at room temperature.
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