Tuxedo Cupcakes are a stylish and delicious dessert baked on top of a rich chocolate cupcake with a cream cheese and chocolate chip mixture. Try the Black Bottom Cupcake, a similar cupcake with added peanut butter chips.
This recipe begins with a decadent chocolate cupcake filled with a mixture of chocolate chips and cream cheese. The result is the Tuxedo Cupcake, named for its white and black (like a tuxedo) color. But you don’t have to wait, because these cupcakes are always easy to make.
Ingredients for Tuxedo Cupcakes
Room temperature ingredients. The ingredients you use should be at room temperature (especially the cream cheese and eggs).
The Chocolate chips : I used semi-sweet mini chocolate chips. We do not recommend using milk chocolate in this recipe.
The Hot water : You may have noticed that the cupcake recipe calls for hot water or hot coffee. Coffee enhances the chocolate flavor of the cupcakes. In fact, I use hot coffee in my perfect chocolate cupcakes and get the best results every time.
The Vinegar : White distilled vinegar is used for baking. It reacts with baking soda to make cupcakes and cakes moist and airy.
How to prepare and store Tuxedo Cupcakes
Because of the cream cheese layer, it is recommended that you cover these cupcakes and store them in the refrigerator. If stored correctly, these cupcakes will keep for 3-4 days.
Stack tuxedo cupcakes to showcase the interior.
- Preparation time 10 minutes
- Cooking time 30 minutes
- Total time is 40 minutes.
This cake is a rich chocolate cupcake with a large layer baked with a cream cheese and chocolate chip mixture.
Cream cheese filling
- 8 ounces (227 grams) cream cheese, softened
- 21 cups (67 grams) granulated sugar
- 1 large egg (at room temperature)
- 1 teaspoon kosher salt
- 1 cup (173 g) semi-sweet mini chocolate chips
- 2 cups (400 grams) granulated sugar
- 2 cups (473 g) hot water or hot coffee
- 21 cups (145 grams) canola oil
- 2 tablespoons distilled vinegar (white)
- 2 teaspoons vanilla extract
- 3 cups (375 grams) all-purpose flour
- ½ cup (59 g) cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
Cream cheese filling.
In a large bowl, beat the cream cheese until fluffy. Add the sugar, eggs and salt and mix until smooth. Add the chocolate chips and stir until incorporated.
Preheat oven to 350 degrees F. Line muffin tins with cupcake liners. Set aside. In a large bowl, combine sugar, water, oil, vinegar and vanilla; mix well. In another large bowl, whisk together flour, cocoa, baking soda and salt, then gradually add to sugar mixture, stirring to combine. Pour ⅔ of the batter into the lined muffin cups. Top with 2 tablespoons cream cheese and bake for 25-28 minutes, or until a toothpick inserted into the cupcake (excluding the top layer) comes out clean. Remove from oven and cool for 10 minutes, then remove from muffin tin and place on a wire rack to cool completely.
Course. Desserts, Snacks
Keyword: tuxedo cupcakes
Portion: 24 cupcakes