Thursday, January 15

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.


  1. oh my gosh I am drooling! Guess what I will be making this weekend hehe

  2. Your blog always makes me hungry! I so want to make these, but will resist the temptation for now.

  3. What are you doing to me?! The ones you made were so good and now here the recipe so i just have to make some of my own!

  4. These look positively scrummy Lesley!

  5. They where utterly delicious!!! Definitely have to make some myself and my sister was after the recipe as I shared one with her!

  6. Oooh, so decadent... Great post, Lesley! Would love a link to it from our site will direct Foodista readers to your blog - great way to build traffic) Here's how you can create inbound links from our site Check it out here. Thanks!