Been baking for the weekend and a meeting I am attending tomorrow. The big cupcakes are for the weekend event and the minis are for the meeting...
BLACK AND WHITE CHOCOLATE CUPCAKES
8 oz flour
7 oz sugar
4 oz dark chocolate cocoa
1½ tsp baking soda
1 tsp salt
4 oz sour cream
3 eggs, beaten
6 oz chocolate pudding, prepared
4 oz butter, melted
6 oz semi-sweet chocolate chips
Preheat oven to 180°C.
Line 24 cupcake pan cups with paper liners.
Mix dry ingredients together with electric mixer on low speed 30 seconds until well combined.
Add wet ingredients & mix on medium speed for 1 minute.
Stop & scrape down sides of bowl & resume mixing on medium speed for 1 additional minute. Stop mixer & fold in chocolate chips.
Fill prepared cupcake liners with batter 3/4 full, & bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes.
Let the cupcakes cool completely.
White Chocolate Frosting
8 oz cream cheese, softened
4 oz butter, softened
6 oz white chocolate, melted
1 tsp vanilla
10 oz icing sugar
Beat cream cheese & butter in large bowl with electric mixer on medium speed for 1 minute. Add melted chocolate & vanilla; mix for an additional 1 minute.
Add icing sugar gradually, beating until light & fluffy after each addition.
Ideas for garnishing: fresh raspberry, mini chocolate chips, chocolate sprinkles
Please note that, as usual, I halved the sugar used as I find American recipes waaaay too sweet and always halve the sugar, without it affecting how they turn out. This is also one recipe I did not get around to converting to metric.