Black and White Cupcakes

Taken from Cupcakes by Shelly Kaldunski - Cookbooks. Mind you I picked mine up from Taste for around $13 - so the price seems to vary tremendously, so check around first.

Apparently these are pretty damn good - according to everyone that ate them - I've been unwell so didn't trust my tummy to taste them. Little Miss K scooped the middle out of hers. Daddy had 2 and even took one to a friend, who likes plain and simple and he adored them.

So anyways, not the best pictures, cause they got gobbled up before I could do arty shots lol!

And the recipe. My changes in red. Oh and this is an American Cookbook so tablespoons are only 15ml.

250g cream cheese, room temperature
1 tbsp sour cream I just used 1 Australian tablespoon of milk
130 g caster sugar

Mix together until light and fluffy.



And because I'm a slacker and really don't like the milk/flour/milk/flour method. I just beat mine altogether.

So in a bowl I mixed.

95g plain flour
30g cornflour
30g unsweetened cocoa
185g caster sugar I only used 120g
1/2 tsp bicarb
1/4 tsp sale I didn't add as I used salted butter
60g room temperature unsaled butter I used salted butter
1 egg
125ml whole milk

I just mixed gently till combined and then beat it a little bit harder until slightly changed in colour.

It makes 12 muffin sized cakes. So half fill the pans with chocolate batter. Dollop on a spoonful of the cream cheese mix and bake for 15 minutes at 180 degrees.

I lessened the sugar, as I've found that there is a bit too much sugar in the recipes I've tried so far, they are all delicious, but worked well without the extra sugar.



When I baked them I found in my case that the cheesecake sunk - easily fixed, fill the hole with whipped cream and the top with the



Gooey Chocolate Glaze.

160ml Condensed Milk (full fat only)
250g semi sweet chocolate I used 200g
30g unsalted butter I used salted

Combine over gentle heat stirring until the chocolate is melted and mixture is bubbly. I only cooked mine till the chocolate was melted, and then I let it cool a little before pouring it onto the cupcakes. I was in a rush, so they are a bit messy, but still tasted good. I found the glaze set quickly, so you have to work quickly if you want to add shaved chocolate, which I did. I had shaved the chocolate off the block and kept it in the fridge for ease of handling.