Black and White Cookie Cupcakes

by foodlikecake

These delicious cupcakes were inspired by the popular black and white cookies of New York City. A soft cookie base flavored with a tiny bit of lemon, frosted with chocolate fudge frosting and vanilla buttercream. So, for my cupcake I took a regular yellow cake base and added some lemon extract, I frosted them with a combination of fudge frosting and vanilla buttercream. Let me tell you, these cupcakes are amazing! You must try them.

Ingredients: Cupcakes (Makes 30-32) ‘Adapted’ from The Cake Bible, Downy Yellow Butter Cake

6 large egg yolks, room temperature

1 cup whole milk (separated into 1/4 cup and 3/4 cup)

1 teaspoon vanilla

1 and 1/4 teaspoon lemon extract

3 cups pre-sifted cake flour

1 and 1/2 cups granulated sugar

1 tablespoon plus 1 teaspoon baking powder

1/2 teaspoon salt

12 tablespoons unsalted butter, softened

Fudge Frosting (from here)

1 and 1/2 cups granulated sugar

1 cup whole milk

15 tablespoons unsalted butter

1 and 1/2 cups semi-sweet chocolate chips

Vanilla Buttercream

2 and 1/2 sticks salted, softened

6 cups powdered sugar

1 and 1 teaspoon whole milk

1 and 1/4 teaspoon vanilla

1 teaspoon salt

Recipe: Cupcakes

Preheat oven to 350F.

In a small bowl lightly combine the egg yolks, 2 tablespoons cup of milk, and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.

Add the butter and remaining milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed for 1 and 1/2 minutes to aerate the cake’s structure.

Gradually add the egg mixture in three batches, beating for 20 seconds after each addition.

Fill the cupcake tins about 1/3 of the way full.

Bake for 20-25 minutes or until a toothpick comes out clean.

Fudge Frosting

Put the sugar, milk, and butter in a medium sauce pan.

While stirring constantly bring the mixture to a boil.

Then remove from heat and add the chocolate chips.

With a wire whisk, or metal spoon, beat until creamy and cooled.

Vanilla Buttercream

Whip butter for about three minutes until it lightens to an ivory color.

Mix in the powdered sugar until creamy.

Then beat in the milk and vanilla extract. Mix until light and fluffy.

Pipe vanilla buttercream around the edges of the cupcake, leaving the center open and free of frosting. Pipe the fudge frosting in the center.

Enjoy!

 

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