Black&White Cupcakes - EN

Black&White Cupcakes 

Quantity: 12 Cupcakes

Time: 25 minutes prep, 23 minutes baking + time to decorate

Ingredients (included):

  • sugar mix
  • flour mix
  • chocolate
  • topping mix
  • 12 cupcake cups (+ 1 spare 😊)
  • sprinkles to decorate

Ingredients (not included):

  • 85g butter, room temperature - for cupcakes
  • 2 large eggs
  • 95ml milk + 3/5 tsp more for icing
  • 165g butter, softened - for icing

Tools (not included):

  • stand or hand mixer
  • muffin baking tray
  • 2 mixing bowls
  • spatula
  • sieve


  1. Pre-heat oven to 175°C & place the cupcake cups in the muffin baking tray
  2. Cream butter & Sugar Mix, beat on medium speed until fluffy
  3. Add the eggs one at a time. Beating well after adding each egg &  scrape down the sides & bottom of the bowl after mixing in the first egg. The batter will appear loose & chunky at this point, don't worry, it comes  together smoothly with the Flour Mix & milk!
  4. Alternately add the Flour Mix & 95ml milk (flour, milk, repeat) to the butter & egg mixture. Mix on low speed until the batter has a smooth consistency, pausing to scrape down the sides of the bowl as needed
  5. Lastly, add the Chocolate to the batter & use a spatula to gently mix the chocolate chips in until they are evenly distributed in the batter
  6. Use a spoon to evenly distribute the batter in the 12 cupcake cups. Each cup should be filled a little more than halfway full. Bake the cupcakes on the bottom rack for 21-23 minutes

 For the icing:

  1. Beat 165g of butter on high speed with a hand- or stand-mixer for ~5 minutes, until very fluffy. Pro tip: take the butter out of the fridge 2-3 hours before you plan to use it to ensure it is softened!
  2. Sift the Topping Mix into a bowl & add it to the butter in 3 batches. Add 1 tsp of milk after each of the Topping Mix additions. Beat butter on high for 2-3 minutes after each addition
  3. The icing should have a light, fluffy texture & be easily spreadable but still hold a shape. If the icing is too stiff, add 1-2 tsp more milk to soften it (optional step)
  4. Using a spatula or piping bag, spread the icing on the cooled cupcakes & decorate with sprinkles!

Note: the cupcakes can be frozen un-iced for up to 1 month & the frosting can be stored in the fridge for up to 1 week before using it - both in an airtight container. Once iced, enjoy immediately or store covered in the fridge for up to 2 days.

Happy Baking!