Black and White Cupcakes
Topping
8 ounces cream cheese, room temperature
2/3 cup powdered sugar
1 large egg, room temperature
2 tablespoons flour
1 teaspoon vanilla
Cupcakes
6 ounces bittersweet chocolate, chopped
1/4 cup unsalted butter
1/2 cup buttermilk, room temperature
1 large egg, room temperature
1 1/2 teaspoons vanilla
1 cup flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini chocolate chips
Preheat oven to 375ºF. Lightly butter twelve muffin cups.
To prepare topping, in a small bowl whisk together all ingredients until smooth, then set aside.
To prepare cupcakes, in a small heavy saucepan over low heat, stir chocolate and butter together until melted. Cool for 10 minutes.
In a medium bowl, stir together buttermilk, egg and vanilla until blended. Stir in chocolate mixture. In a large bowl, stir together flour, sugar, baking soda and salt.
Make a well in the center of flour mixture; add chocolate mixture and stir just to combine. Stir in chocolate chips.
Place a heaping tablespoonful of batter in bottom of each cup, using no more than half of chocolate batter.
Divide the cream cheese topping among muffin cups. (Each muffin cup will contain a generous tablespoonful.)
Divide remaining chocolate batter among muffin cups (approx. 1 level tablespoon of batter in each cup).
Bake for 20-30 minutes, or until cake tester comes out clean; do not overbake.
Remove muffin tins to wire racks. Cool for 5 minutes before removing the muffins from cups; finish cooling on rack.
Store completely cooled muffins in an airtight container in the refrigerator.
Let cupcakes reach room temperature before serving.
Makes 12.
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