Sweet Tooth Fairy’s Black and White Cupcakes

Long title, but oh so good!  I didn’t think they were quite as good as the real thing, but I rarely think that about anything I have to put the work into making.  I think it’s psychological. For some reason everything is better if someone else makes it.  Do you agree? That being said, they were still divine. I will definitely be making these again.

  

 Black and White Chocolate Cupcakes

1 1/2 cup all purpose flour
1 cup granulated sugar
1 cup and 2 tablespoons dark chocolate cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup sour cream
3 eggs
3/4 cup ready to eat chocolate pudding
1/2 cup butter, melted
1 cup semisweet chocolate chips    

Preheat oven to 350ºF.  Line 24 cupcake pan cups with paper liners.
In a large bowl, mix the dry ingredients together with an electric mixer on low speed for 30 seconds until well combined.

Add wet ingredients and mix on medium speed for 1 minute.  Stop and scrape the sides of the bowl and resume mixing on medium speed for an additional minute.  Stop mixer and fold in chocolate chips.

Fill the prepared cupcake liners with batter 3/4 full.  Bake about 15-18 minutes in the preheated oven, until a toothpick inserted in the center of a cupcake comes out clean.  Let the cupcakes cool completely before frosting.

White Chocolate Frosting 

8 ounce cream cheese, softened
1/4 cup butter, softened
1 cup white chocolate chips or 6 ounces white chocolate, melted
1 teaspoon vanilla
2 1/3 cups powdered sugar

To make the frosting, beat cream cheese and butter in a large bowl with an electric mixer on medium speed for 1 minute.  Add melted chocolate and vanilla; mix for an additional minute.  Add powdered sugar gradually, beating until light and fluffy after each addition.

Spread frosting on the chocolate cupcakes.  Granish with fresh fruit, mini chocolate chips, or sprinkles.  Enjoy!