Black and White Cupcakes

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Black and white cupcakes aren't just pretty to look at.  Yes, they are impressive but the flavor is most incredible.  Perfectly moist and chocolaty cake topped with a rich chocolate ganache and a thick and creamy vanilla bean cream cheese frosting.

So much flavor in one little cake.  Perfect for birthday parties, wedding showers, black tie affairs and just because.

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Black and WhiteCupcakesmakes 24 cupcakes
2 cups sugar
2 cups all-purpose flour
1 cup HERSHEY'S Cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon kosher salt
2 eggs
1 cup milk
½ cup canola oil
1 tablespoon vanilla extract
1 cup boiling water
1 tablespoon instant coffee granules1 recipe chocolate ganache1 recipe vanilla bean cream cheese frostingdragées or sprinkles (for decorating)

Preheat oven to 350°F.  Prepare muffinpans with liners.  Set aside.

Place 1 cup of water with coffee granules in microwave and bring to boiling. (1minute at a time).

In a large bowl whisk together; sugar, flour, cocoa, baking powder, baking sodaand salt, until well combined. Add eggs, milk, oil and vanilla; whisk againuntil well mixed. Stir in boiling coffee (batter will be thin). Whisk welluntil you have a smooth batter.  Pourbatter muffin pans.

Bake 20-22 minutes or until wooden toothpick inserted in center comes outclean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Prepare frosting an ganache as cupcakes are baking and cooling.  Once completely cooled, spread a spoonful of completely cooled ganache over cupcake tops.  Set aside.  
Fill a gallon resealable bag with vanilla bean cream cheese frosting.  Cut a tiny piece off the corner.  Use the bag like a piping bag, starting on the outside, swirl around the cupcake an mound in the middle.
Warm remaining ganache and drizzle over cupcakes.  Decorate with small dragées or sprinkles.
Serve and enjoy!
Vanilla Bean CreamCheese Frosting½ cup unsalted butter, room temperature 4 ounces cream cheese, room temperature 2 vanilla beans, seeds removed 2 cups powdered sugar ¼ teaspoon salt
In a large bowl using an electric mixer on low speed, beatthe butter, cream cheese, and vanilla bean seeds until smooth and thoroughlyblended. Slowly add the powdered sugar and salt. Mix until smooth.  Refrigerate briefly to allow frosting to firm up if necessary.
Chocolate Ganache6 ounces semi-sweet chocolate chips1/2 cup heavy cream
Combine chocolate chips and cream in a heat proof bowl and microwave at 30 second increments stirring in between.  Continue to heat and stir until you have a smooth mixture.  Set aside and allow to cool.
Click here for a printable version of this recipe - The Slow Roasted Italian.com