Black and White Cupcakes

Since starting my gluten free lifestyle, I rarely have the urge to bake anymore. I mean I still love it, but something about baking and not being able to try your own creations is a little anti-climactic. As many of you know, my baking adventures have turned onto a more non-traditional path…one I didn’t ever think I would go down. I find myself baking not only with non-traditional flours, but also, trying to eliminate refined sugars and even butter. Yes…even butter! I know some of you are thinking…what is baking without sugar and butter? Trust me…I know…this is a big venture for me as well. But, since I try to live a healthy and balanced lifestyle, why not try to include your sweets into that as well? Instead of indulging, satisfy your sweet tooth cravings with something a little less guilt provoking. 

Ok…well all that being said…these cupcakes were made for my sisters birthday…and guess what..she wasn’t going for healthy! She wanted the real deal, flour/sugar/butter…oh and cream cheese! So why not combine everything amazing into one delicious and sinful black and white cupcake? Even though I couldn’t eat this amazing little cupcake, it didn’t matter…all I needed was to see the sheer pleasure on my sister and nephew’s face as they enjoyed every last bite!!

Black and White cupcake

Black and White Cupcakes
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Filling (optional)
  1. 8 ounces cream cheese, softened
  2. 1 egg
  3. 1/3 cup granulated sugar
  4. 1/2 cup semi-sweet mini chocolate chips
  1. 1 1/2 cups flour
  2. 1/2 cup granulated sugar
  3. 1/2 cup brown sugar, packed
  4. 1/4 cup unsweetened cocoa powder
  5. 1 teaspoon baking soda
  6. 1 shot of espresso or 1/2 teaspoon instant espresso powder
  7. 1/2 teaspoon salt
  8. 3/4 cup water ( if you chose to use the instant espresso powder use 1 cup of water)
  9. 1/3 cup canola oil
  10. 1 tablespoon apple cider vinegar
  11. 1 teaspoon pure vanilla extract
Cream Cheese Frosting
  1. 4 tablespoons unsalted butter, softened
  2. 8 ounces cream cheese, softened
  3. 4 cups powdered sugar, sifted
  4. 1 teaspoon pure vanilla extract
  1. 1. Preheat the oven to 350 degrees.
  2. 2. Line a standard muffin pan with 12 paper or foil liners.
Prepare the filling
  1. In a medium bowl, beat the cream cheese, egg, and granulated sugar until light and fluffy. Stir in the chocolate chips. Set aside.
Prepare the cupcakes
  1. 1. In a large bowl, whisk together the flour, sugars, cocoa powder, baking soda, espresso, powder (if using), and salt. ++If using the espresso shot DO NOT add it in this step++
  2. 2. Make a well in the center. Add the water, canola oil, cider vinegar, and vanilla, and espresso shot (if using).
  3. 3.Stir everything together just until everything is incorporated.
  4. 4. Using an ice cream scoop, pour the batter into the prepared muffin cups about 1/3 of the way full.
  5. 5. Bake at 350 degrees for 25-30 minutes or the cupcakes spring back when pressed gently with your fingers. Cool on a wire rack.
Prepare the Cream Cheese Frosting
  1. 1. Place the butter, cream cheese, powdered sugar, and vanilla in the mixing bowl of your stand mixer fitted with the paddle attachment.
  2. 2. Beat on low speed until the powdered sugar is just incorporated, then mix at medium high speed until fully incorporated.
  3. 3. Beat at high speed for 1-2 minutes until super light and creamy.
Cupcake Assembly
  1. 1. Once the cupcakes have completely cooled, use a piping tip to add the filling to the center of the cupcake. Simply stick the tip into the center of the cupcake, without touching the bottom of the cupcake (you want the base to be cake and then the filling just in the middle). It doesn't take much.
  2. 2. Frost the filled cupcakes with a separate piping bag/tip and garnish with more mini chocolate chips and sprinkles, if desired.
  1. One simple trick to save your clean up, after making the filling and frosting, simply but the directly into the piping bag, with the desired tip in place. This way, you don't have to use a bowl to hold the frosting and then transfer it to a bag. Also..SAVE the leftover filling and frosting for next time. Just place the remaining filling in freezer safe containers and store away.
The Prepped Chef
 My sister came to San Francisco (from Florida), with her son, for her birthday. We had the most incredible weekend ever. I loved spending time with her and my nephew. She is an incredible mom and my best friend. I wish she lived here so I could spend more time with her. She loved every minute of the trip…and was completely smitten with the birthday cupcakes..and so was my adorable nephew. 

me and chev

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About Sheena

There are many different facets of interest in my personal and professional life. My passion for baking has developed over the past several years; I love the satisfaction of sharing my delicious treats with friends and family. My sweet tooth, and love of baking is quite contradictory of my profession. I am a dentist, and currently a post-doctoral student, studying a dental specialty. My other interest is health and fitness...again...quite controversial of my baked goods..but, I believe....all things in moderation. I enjoy running and working out, and even making healthy entrees for my husband and I. After following several other food blogs, I decided, that this would be a new hobby. I am passionate about everything I take part in, and hope that you enjoy this blog and that it inspires you to make each day delicious with homemade prepared meals....and desserts :)
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One Response to Black and White Cupcakes

  1. Chevis says:

    These cupcakes were amazing and I had the best weekend I have had in a long time;))

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