These cupcakes are delicious.  The chocolate cake is super moist and so tender.  It has a rich, dark chocolate flavor that really shines.  It’s almost brownie-like.  Topped with a rich white chocolate frosting these are decadent and sure to be a new classic.  I’m not usually a fan of white chocolate, but the combination of white chocolate and cream cheese works wonderfully.  Make sure you use white chocolate bars as chips are coated with something to keep them in their chip shape and won’t melt as smoothly.  The cake batter is very runny, don’t be surprised when you’re mostly pouring it into the cupcake liners, but it just means it’s going to be the most amazingly moist cake you’ve ever had.

Black and White Cupcakes

Makes about 20 cupcakes

Adapted from Orangette and Just a Pinch

• 2 oz good quality semisweet chocolate
• 2/3 cup hot brewed coffee
• 1 cup granulated sugar
• 1 1/4 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp salt
• 2 large eggs
• 1/2 cup canola oil
• 1 cup lowfat buttermilk
• 1/2 tsp vanilla extract

Preheat oven to 300°F.  Line your muffin tin with paper liners and set aside.

Finely chop chocolate and combine with hot coffee, let stand for a few minutes, then whisk together until chocolate has fully dissolved.

In a large bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder and salt.  In another bowl, beat eggs on high until slightly thickened and lemon-colored.  Slowly add oil, buttermilk, vanilla and melted-chocolate mixture, beating until well mixed.  Slowly add dry ingredients, beating on low until just combined.  Carefully pour batter into prepared muffin tins.  Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Allow cakes to cool completely in the tins on wire racks.

White Chocolate Cream Cheese Frosting:

• 1 1/2 pkgs (12 oz) cream cheese frosting, room temperature
• 9 oz white chocolate squares (not chips!), chopped and melted
• 3/4 cup butter
• 1 1/2 Tbsp milk
• 1/4 cup confectioners’ sugar

Beat cream cheese until light and fluffy.  Pour in cooled chocolate and beat well. Add butter, then milk and sugar, beating after each addition.  Taste and adjust sugar as needed.