Black and White Cupcakes

by Julia · Published April 1, 2014 · Updated January 4, 2015

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.