The Black and White Cupcake from Sprinkles Cupcakes features moist chocolate cake layered with fluffy vanilla frosting, topped with a contrasting swirl of dark chocolate and white cream, delivering a visually striking and deliciously balanced treat.
Equipments
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups
- Measuring spoons
- Spatula
- Whisk
- Cupcake/muffin pan
- Cupcake liners
- Ice cream scoop or spoon (for batter portioning)
- Oven
- Cooling rack
- Piping bags
- Piping tips (round and star tips)
- Small offset spatula (optional, for swirl effect)
Ingredients
- For the chocolate cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- For the vanilla frosting:
- 1 cup unsalted butter
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 1/2 teaspoons vanilla extract
- Pinch salt
- For the dark chocolate swirl:
- 3 ounces dark chocolate
- 2 tablespoons heavy cream
- For the white cream swirl:
- 1/2 cup white chocolate chips
- 2 tablespoons heavy cream
Using unsweetened cocoa powder in your chocolate cupcakes ensures a rich, deep chocolate flavor that balances well with the sweetness of the vanilla frosting. Measure ingredients precisely, especially baking powder and baking soda, to achieve the perfect rise and texture. Incorporating both sour cream and whole milk creates moistness and tenderness in the cupcake crumb. When melting dark and white chocolate for the swirls, gently combine with heavy cream to achieve a smooth consistency ideal for piping. Your Black and White Cupcake copycat will deliver the same visually striking contrast and deliciously balanced taste as Sprinkles Cupcakes.
Instructions
- Instructions:
- Preheat oven to 350°F (175°C). Line cupcake pan with liners.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, cream butter and sugar with electric mixer until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Mix in sour cream until combined.
- Alternate adding dry ingredients and milk to the wet mixture, starting and ending with dry ingredients.
- Divide batter evenly into cupcake liners using ice cream scoop or spoon.
- Bake for 18–21 minutes, or until a toothpick comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to cooling rack.
- Prepare vanilla frosting: beat butter until creamy, add powdered sugar gradually, beat in heavy cream, vanilla, and salt, beat until fluffy.
- Pipe vanilla frosting onto cooled cupcakes using piping bag and desired tip.
- For dark chocolate swirl: melt dark chocolate with heavy cream until smooth, let cool to room temperature.
- For white cream swirl: melt white chocolate chips with heavy cream until smooth, cool slightly.
- Drizzle or pipe dark chocolate and white cream swirls on top of frosted cupcakes using piping bags or small offset spatula.
- Serve and enjoy.
Substitution
The Black and White Cupcake from Sprinkles Cupcakes copycat recipe allows you to enjoy a rich chocolate and creamy vanilla pairing at home without needing specialty ingredients. If you don't have sour cream, Greek yogurt can be used as a substitute to maintain moisture and tang in the cupcake batter. When dark chocolate isn't available, semi-sweet chocolate works well for the swirl while keeping the balance of flavors. Your frosting can remain fluffy and stable by ensuring butter and cream are at room temperature before whipping. Using an ice cream scoop helps portion batter evenly, ensuring uniform cupcakes that bake consistently.
Tips
Ensure all ingredients, especially butter and eggs, are at room temperature before mixing to achieve a smooth batter and creamy frosting. When alternating dry ingredients and milk, avoid overmixing to keep cupcakes tender and moist. Use an ice cream scoop for even batter portions which helps cupcakes bake uniformly. You'll find that letting dark and white chocolate mixtures cool slightly before swirling prevents them from melting the frosting underneath.
Nutritions
The Black and White Cupcake from Sprinkles combines high-quality ingredients like unsweetened cocoa powder, unsalted butter, and whole milk, contributing to a rich source of fats and proteins. Each cupcake contains significant amounts of sugar and powdered sugar from both the batter and frosting, providing quick energy but also increasing calorie content. The dark chocolate and white chocolate swirls add antioxidants and additional fat, enhancing flavor complexity while adding to the calorie density. If you're monitoring your diet, your portion control and frequency of enjoying these cupcakes can help you maintain balanced nutrition.
Storage
Store your Black and White Cupcakes in an airtight container at room temperature to maintain their moist texture and prevent the frosting from drying out. If you need to keep them longer, refrigerate the cupcakes, but allow them to come to room temperature before serving to preserve the rich flavors and soft crumb. Avoid freezing as the frosting swirls may separate and lose their visual appeal upon thawing.
Variation or Alternatives
You can swap the all-purpose flour with almond flour for a gluten-free, nutty twist that complements the chocolate flavor. Substitute sour cream with Greek yogurt to add a tangy richness while making the cupcakes slightly denser and moister. Instead of melting white chocolate chips for the white cream swirl, try using a vanilla buttercream for a smoother consistency and sweeter taste. For a refined finish, chill the dark chocolate mixture lightly before piping to create more defined, elegant swirls on your cupcakes.
Allergies
This Black and White Cupcake contains common allergens such as eggs, dairy (butter, sour cream, milk, heavy cream), and wheat (all-purpose flour). The presence of chocolate and white chocolate chips may also pose risks for those allergic to soy lecithin or nuts if cross-contamination occurs. You should verify ingredient lists and consult with your allergist if you have sensitivities to these components before enjoying this treat.
Why this recipe?
The Black and White Cupcake from Sprinkles Cupcakes features a perfect harmony of rich dark chocolate and smooth vanilla flavors, appealing to both chocoholics and vanilla lovers. Its moist texture combined with creamy frosting creates a memorable taste experience that stands out among typical cupcakes. You will appreciate how easily the copycat recipe allows you to recreate this gourmet treat at home, saving money while delighting friends and family. Trying to make your own version offers both a rewarding baking challenge and a chance to enjoy a beloved dessert anytime.