Chocolate cupcakes with double chocolate swirls

Votes: 1

Time: 3 hours.
Complexity: easily
Servings: 30

Nutritional value per serving:

Calories 222, total fat 17 G., saturated fats 10 G., proteins 1 G., carbohydrates 18 G., fiber 0 G., cholesterol 42 mg, sodium 79 mg, sugar 17 G.

These festive cupcakes are decorated with contrasting colors: dark chocolate muffins are topped with a snow-white cream cheese frosting and sprinkled with dark and white chocolate shavings. The result is not only beautiful but also incredibly delicious. Follow the step-by-step recipe to create your own beautiful chocolate shavings, and your dessert will look like it came from a fancy bakery.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

One serving of chocolate cupcake batter
Cooking spray
90 g white chocolate, chopped
90 g semi-sweet chocolate, chopped
2 packages of 220g cream cheese at room temperature
330 g unsalted butter at room temperature
1/4 teaspoon salt
3.5 cups powdered sugar
2 tsp vanilla extract

Dough

2 cups premium flour
1 and 3/4 cups granulated sugar
1/4 cup light brown sugar
3/4 cup cocoa
1.5 tsp baking soda
1 teaspoon of salt
1/4 tsp baking powder
3 eggs
1 cup whole milk
1/2 cup vegetable oil
1 tbsp. white vinegar
2 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: white chocolate, semi-sweet chocolate, cream cheese, brown sugar, eggs, milk, premium flour, cocoa

Cooking the dish according to the recipe:

Mix the chocolate cake batter and bake the muffins.
Make chocolate curls:

Spray a mini loaf pan or other small dish with cooking spray (if you use a larger dish, you'll need more white and semisweet chocolate). Melt the white chocolate in the microwave in 30-second intervals, stirring, until smooth, then pour it into the prepared pan. Refrigerate until the chocolate just begins to set, about 5 minutes. Melt the semisweet chocolate in the microwave in 30-second intervals, stirring, until smooth, then pour it over the white chocolate. Refrigerate until both layers set, about 30 minutes. Remove the chocolate from the pan and let it sit at room temperature for 10 minutes. Use a vegetable peeler to shave the sides to create brown and white swirls.

Prepare the glaze:

In a large bowl, beat the cream cheese, butter, and salt with a mixer on medium-high speed until fluffy, about 2 minutes. Reduce the mixer speed to medium-low and gradually beat in the powdered sugar until fully incorporated, then add the vanilla extract. Increase the mixer speed to medium-high and beat until the frosting is thick and fluffy, about 2 minutes. Spread or pipe the frosting onto the cupcakes and top with chocolate curls.
Basic Chocolate Cupcake Batter

Combine flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt, and baking powder in a large bowl with a mixer on low speed until smooth. Add the eggs, milk, vegetable oil, vinegar, and vanilla. Increase the speed to medium and beat until smooth, about 2 minutes.
Line 30 muffin cups with paper liners.
Pour the batter into the cupcake liners, filling them about halfway. Tap them on the counter to release any air bubbles. Bake at 350°F (175°C) until a toothpick inserted into the center of the cupcakes comes out clean, 20 to 25 minutes. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.