Black and White Chocolate Cupcakes

I saw an article in the BYU alumni magazine—and mentioned on many a blog—about these yummy cupcakes. I had an occasion to make them for those I work with in Stake YW Camp (celebrating another successful camp, birthdays, etc.), so tried it out. They were very good! 

"Have you tried the best cupcake ever? Check out this delicious cupcake recipe from Megan Faulkner Brown, owner of the Sweet Tooth Fairy and Cupcake Wars winner." BYU Magazine.

Black and White Chocolate Cupcakes
1½ c. all-purpose flour
1 c. granulated sugar
1 c. and 2 T. dark chocolate cocoa
1½ t. baking soda
1 t. salt
½ c. sour cream
3 eggs
¾ c. ready-to-eat chocolate pudding
½ c. butter, melted
1 c. semisweet chocolate chips

Preheat oven to 350°F. Line 24 cupcake pan cups with paper liners.In a large bowl, mix the dry ingredients together with an electric mixer on low speed for 30 seconds until well combined. Add wet ingredients and mix on medium speed for 1 minute. Stop and scrape the sides of the bowl and resume mixing on medium speed for an additional minute. Stop mixer and fold in chocolate chips. Fill the prepared cupcake liners with batter 3/4 full. Bake about 15-18 minutes in the preheated oven, until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting. [Dee notes: I didn't use dark cocoa, but they were chocolate-y enough even for me, I made an instant pudding, mine yielded about 20 cupcakes, and they were pretty short and dense.]

White Chocolate Frosting
8 oz. cream cheese, softened
¼ c. butter, softened
1 c. white chocolate chips or 6 ounces white chocolate, melted
1 t. vanilla
2⅓ c. powdered sugar

To make the frosting, beat cream cheese and butter in a large bowl with an electric mixer on medium speed for 1 minute. Add melted chocolate and vanilla; mix for an additional minute. Add powdered sugar gradually, beating until light and fluffy after each addition. Spread the frosting on the chocolate cupcakes. Garnish with fresh raspberries, mini chocolate chips, or chocolate sprinkles.

Our YW Camp theme was Super Heroes this year, so here's how I decorated.

by Dee, wife of Barbara's son Scott

Southwest Quinoa Salad, Blackberry Watermelon Smoothie

We tried these two recipes in August for a cool summer supper.  They were both good. With leftover salad, I added avocado. I think it would also be good with shopped bell peppers in all colors. Scott thought chopped tomatillos would also be good. And, if you love spice, you'll want to add your favorite hot sauce.

Blackberry, Watermelon and Chia Seed Smoothie
1 c. chopped watermelon
1 c. blackberries
1 handful spinach
1 T. chia seeds
1/2 c. coconut water
1 c. mango, frozen or fresh
1 t. raw honey

Put all of these ingredients in a blender with a handful of ice cubes to ensure that it is cold. Blend on high for 45 seconds. Drink and enjoy! Here's the link to this recipe.

SOUTHWEST QUINOA SALAD
2 c. quinoa, rinsed well (soak for a few minutes, then drain in a fine strainer)
4 c. water
2 cans black beans, rinsed well
4 medium tomatoes, diced
8 green onions, chopped (including most of the green part)
1 c. chopped fresh cilantro

Dressing
1 heaping T. grated lime zest
1/4 c. fresh lime juice
6 T. extra virgin olive oil
1 T. maple syrup
1 t. sea salt
1/2 t. freshly ground pepper

Whisk together the lime zest and juice, olive oil, maple syrup, salt, and pepper in a serving bowl. Simmer the quinoa in water uncovered for about 10 min. Turn off the heat, cover, and let stand 10 min. Strain any excess water. Add quinoa to dressing and toss well, then stir in remaining ingredients (beans, tomatoes, scallions, cilantro). I made a half batch and we had leftovers for three of us. Here's the link.

by Dee, wife of Barbara's son Scott