High Altitude Black and White Chocolate Cupcakes
Black and white chocolate cupcakes, made with soft chocolate cupcakes filled with chocolate ganache, frosted with white chocolate buttercream and topped with chocolate truffles.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour, spooned and leveled
- ¾ cup + 2 tbsp granulated sugar
- 6 tbsp unsweetened Dutch-processed cocoa powder
- ¼ tsp baking powder
- ¾ tsp (scant) baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp espresso powder, optional
- 2 large eggs
- ½ cup whole milk
- ½ cup sour cream
- ½ cup vegetable oil
- 1 ½ tsp vanilla extract
Chocolate Ganache
- 4 oz heavy whipping cream
- 4 oz semi sweet chocolate chips or chopped chocolate
White Chocolate Buttercream
- 2 oz white chocolate chips
- 1 ¼ cups unsalted butter, softened to room temperature
- 2 ½ cups powdered sugar
- ½ tbsp meringue powder, optional
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ½ tsp vanilla extract
- 2 tbsp milk or cream, only if needed
Decoration
- 15 assorted chocolate truffles and chocolate squares
Instructions
Chocolate Cupcakes
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line your cupcake/muffin pans with 15 paper liners.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder.
- Add the eggs, milk, sour cream, oil and vanilla, and whisk until well combined, about 30 seconds.
- Use a 1/4 cup measuring cup to scoop the batter into the muffin pan, filling the cups about 2/3 - 3/4 full. Bake the cupcakes on the center rack for about 18-20 minutes, until a toothpick comes out clean. Cool several minutes in the pan, then carefully transfer to a wire rack to cool completely.
Ganache
- In a saucepan, heat the cream over medium heat just until hot and beginning to simmer around the edges. Remove from the heat and stir in the chocolate until smooth.
- Use a cupcake corer to remove the centers of the cupcakes, then spoon the warm ganache into the cupcakes. Set aside while you make the buttercream.
Buttercream
- Place the white chocolate chips in a microwave safe bowl. Microwave for 2 minutes at 50% power, then stir, and microwave in 20 second increments at 50% power, stirring until smooth. Set aside to let the white chocolate cool for several minutes until no longer warm.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed until smooth.
- With the mixer on low, gradually add the powdered sugar, meringue powder, salt and vanilla. Increase speed to medium-high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy, adding the milk only as needed for desired piping consistency. Beat in the cooled white chocolate for 1 minute.
- Pipe the buttercream onto the filled cupcakes. Top each cupcake with a chocolate truffle or chocolate square.
Notes
These cupcakes can be baked and frosted 1 day in advance, and stored in an airtight container in the refrigerator, and they will taste moist and fresh. Bring to room temperature before serving.
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