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+ servings

NYC-Style Black and White Cupcakes

These delicious cupcakes are a fun twist on the NYC-style black and white cookies!
Servings 12 cupcakes


For the Cupcakes:

  • 7 tablespoons unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

For the Glaze:

  • 1/2 cup water
  • 1/4 cup light corn syrup
  • 5 cups powdered sugar
  • 4 ounces unsweetened chocolate


For the Cupcakes:

  • In an electric mixer fit with paddle attachment, beat together butter and sugar until creamy and light. Add eggs, one at a time, mixing thoroughly between each addition.
  • Whisk together flour, baking powder, and salt.
  • Alternating with milk, add flour mixture to creamed butter/sugar mixture. Do not over-mix, just until incorporated.
  • Add in extract and stir well.
  • Divide evenly into 12 cupcake liners and bake at 350°F for 20 minutes or until toothpick inserted comes out clean.

For the Glazes:

  • In a medium-size saucepan, stir together water and corn syrup over medium heat.
  • Continue stirring until boiling (medium-high heat). Remove from heat.
  • Stir in powdered sugar with whisk, 1 cup at a time, until smooth and creamy without lumps.
  • Pour half of glaze into microwave-safe bowl.
  • Add chocolate to remaining half and stir until chocolate is melted and smooth.
  • Use an offset spatula to drizzle chocolate across center of cupcakes in a line. Fill in one side with chocolate glaze. Fill in other side with white glaze.
  • If glazes thicken, warm slightly in microwave or on stove-top.