Black & White Cupcakes with Black & White Meringue

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Black and White Cupcakes

Inspired by the beloved cookie, these Black & White Cupcakes combine rich, dark chocolate with sweet, bright vanilla in a side-by-side merriment of delicious, familiar flavors. The moist cupcakes are topped with coordinating frosting in the form of a light and fluffy meringue.

  • 24 ServingsServings


  • 3 ounce unsweetened chocolate
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 -stick) dairy free margarine, softened
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup unsweetened almond milk, room temperature
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • black gel food coloring (optional)
  • 1 cup cake flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) dairy-free margarine
  • 1 cup granulated sugar
  • 1 large egg plus 2 egg whites, room temperature
  • 1/2 cup unsweetened almond milk, room temperature
  • /2 tablespoon vanilla extract

Black & White Meringue Frosting

  • 2 large egg whites
  • 1 cup sugar
  • 2 tablespoon light corn syrup
  • 2 tablespoon water
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon unsweetened Dutch processed cocoa
  • few drops black gel food coloring (optional)


-For best results, I suggest making both batters side-by-side and simultaneously, completing each step of the recipe for both flavors before moving onto the next step.  This way, the batters will be combined and ready to go at the same time.

Preheat oven to 350 degrees and line cupcake pans with paper liners.  Prepare a double boiler fitted with a small glass bowl filled with the unsweetened chocolate.  Melt the chocolate over the double boiler and remove from heat.  Set aside to cool to lukewarm.  In two medium bowls, sift together the flours, baking soda and baking powders for each flavor.  Set aside.  In two large bowls, cream together the margarine and the sugars (including brown sugar in the chocolate batter) for each flavor, beating until each mixture is homogeneous and fluffy (about 3-5 minutes per batter).  One at a time, add the eggs/egg whites to each mixture, making sure to beat well after each addition.   Add the melted, cooled chocolate into the mixture designated for the chocolate batter and beat well until fully incorporated.  Set aside.  In two small bowls, stir together the proper amounts of almond milk and vanilla extract for each flavor of batter.  In the small bowl meant for the chocolate batter, also stir in the lemon juice.

Slowly and in three equal batches, add the proper dry ingredients into the chocolate-margarine mixture, alternating with two equal additions of the almond milk mixture.  If desired, the black food coloring may also be added to the batter at this point.  With each addition, scrape down the sides of the bowl with a rubber spatula and mix until the ingredients are incorporated, but do not over-beat.  Repeat this same process with the vanilla batter, adding the alternating dry and liquid ingredients into the margarine-sugar mixture.  When both batters are smooth and homogeneous (the chocolate batter will be a bit thicker than the vanilla), carefully transfer each batter into two pastry or zip-top bags and prepare to pipe batters into lined cupcake tins.

To fill cupcake papers, snip both tips of the pastry or plastic bags.  Holding both bags of batter, one in each hand, insert the open tips of each bag into cupcake liners and simultaneously and gently squeeze both bags until the batters have equally filled each cupcake liner about ¾ full.  Bake the cakes for 21-24 minutes, or until a cake-tester or toothpick inserted in the center of the cakes comes out clean.  Allow the cupcakes to cool in pans for 15 minutes before transferring them to a wire rack to cool completely.

For Meringue Frosting:

Prepare a double boiler fitted with a large glass bowl.  Combine the egg whites, sugar, corn syrup, water, and cream of tartar in the large bowl.  Beat the mixture on high speed over the simmering water until the mixture is thick, fluffy and marshmallow-y, about 7 minutes.  Remove bowl from heat and divide frosting in half.  In one half, beat in the vanilla extract, and to the other half, beat in the cocoa powder and food coloring.

Using a small spatula or knife, gently spread a small amount of each of the two frostings side-by-side atop each cooled cupcake.  Serve immediately.

  • Store-bought fondant may be used in place of the frosting for a different look and texture.  Simply slice black and white rolled fondant into disks, mold disks together, and place on top of cupcake.