Black & White Cupcakes

Black & White Cupcakes

These cakey chocolate desserts use a buttermilk batter to get an extra moist cupcake. Top each one with one of the homemade frostings below. Will you go with the chocolate or vanilla cream icing?

SKILL LEVEL
beginner
BAKE
0 min

Ingredients

  Amount Per Serving % DV *
Calories210
Calories from Fat70
Total Fat7 g11% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium210 mg9% DV
Total Carbohydrates36 g12% DV
Dietary Fiber1.0 g4% DV
Sugars29 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron6% DV
  Amount Per Serving % DV *
Calories210
Calories from Fat70
Total Fat7 g11% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium210 mg9% DV
Total Carbohydrates36 g12% DV
Dietary Fiber1.0 g4% DV
Sugars29 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron6% DV
(recipe follows)
1 teaspoonsalt
1 teaspoonvanilla extract
2 eggs
1 teaspoonbaking powder
2 cupssugar
1/2 cupvegetable oil
3/4 cupHERSHEY'S Cocoa
VANILLA FROSTING (recipe follows)
1 cupwater boiling
1 cupbuttermilk or sour milk *
1-3/4 cupsall-purpose flour
2 teaspoonsbaking soda

Directions

  • 1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with
  • paper bake cups.
  • 2. Combine dry ingredients in large bowl. Add buttermilk, eggs, water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Fill cups 2/3 full with batter.
  • 3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan. Cool completely. Frost with VANILLA FROSTING or "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 30 cupcakes.
  • *To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup,
  • VANILLA FROSTING: Beat 1/4 cup (1/2 stick) softened butter, 1/4 cup shortening and 2 teaspoons vanilla extract. Add 1 cup powdered sugar; beat until creamy. Add 3 cups powdered sugar alternately with 3 to 4 tablespoons milk, beating to spreading consistency. About 2-1/3 cups.
  • "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING: Melt 1 stick (1/2 cup) butter or margarine; stir in 2/3 cup HERSHEY'S Cocoa. Add 3 cups powdered sugar alternately with 1/3 cup milk and 1 teaspoon vanilla extract beating to spreading consistency. About 2 cups frosting.
Ingredients sitting on a table

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