Two-Face Cupcakes

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Two-Face Cupcakes Are you a chocolate cupcake person or vanilla cupcake person? Hard question, right? Then there is the question of what kind of frosting, chocolate or vanilla? IMG_7953-2   Personally, I would choose a chocolate cupcake with vanilla frosting, but not everyone knows what they want. I usually make a variety of every different combo so that everyone in my house is happy, but this usually leaves me with too many cupcakes. It also makes my less than self-controlled younger siblings want to eat too many so that they can try all the flavors. How can they choose just one flavor?


These are difficult decisions. Besides, who can really choose between two perfect flavors? In fact, no one should have to choose. The perfect solution is to create cupcakes that have it all.  

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This way you get the best of both worlds. You can have your chocolate cupcake and eat a vanilla one too!


Yin and yang, day and night, half and half: a perfectly balanced cupcake. 





Two-Face Cupcakes

Prep Time: 1 hour, 30 minutes

Cook Time: 1 hour

Total Time: 2 hours, 30 minutes

Yield: 16-18 cupcakes with frosting

Two-Face Cupcakes


    For the chocolate batter:
  • 1/2 cup sugar
  • 1/4 cup (1/2 stick) butter
  • 1/3 cup buttermilk
  • 1 egg
  • 1/4 teaspoons salt
  • 1/2 teaspoons vanilla
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3 tablespoons cocoa powder
  • 1/2 cup flour
  • For the vanilla batter:
  • 1/2 cup sugar
  • 2 Tbs butter, softened
  • 2 tablespoons oil of choice (I used sunflower)
  • 3 tablespoons heavy cream
  • 1/3 cup buttermilk
  • 1 egg
  • 1/2 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 fresh vanilla bean (optional)
  • 3/4 cup flour
  • Frosting:
  • 3/4 cup butter (1 1/2 sticks)
  • 1 tablespoon vanilla extract
  • 4 1/2 cups powdered sugar
  • 1/4 cup milk, separated
  • 1/4 teaspoon salt


  1. Preheat oven to 350° F(180° C). For vanilla batter combine butter, oil, and sugar in large mixing bowl and whisk until smooth. Then add cream, buttermilk. Beat in eggs. Add salt, vanilla, baking powder, and vanilla bean. Last add flour and stir until smooth.
  2. In separate bowl for the chocolate combine butter and sugar in large mixing bowl and whisk until smooth. Then add buttermilk and eggs. Add salt, vanilla, baking powder, baking soda, cocoa powder and flour and stir until smooth.
  3. Line cupcake pans with cupcake liners. Use a flat spatula to separate each cup as you add some of each batter to the same cup. pull spatula straight up slowly and repeat for each cupcake. If you end up with an uneven amount of batter that's okay, just make a few solid cupcakes. I had extra vanilla. Bake for 18 - 20 minutes until toothpick comes out clean. Remove from oven and cool before frosting.
  4. For the frosting:
  5. Beat butter until smooth. Add 3 tablespoons of milk, salt, and vanilla and beat more. Add powdered sugar 1 cup at a time and beat until light and fluffy. Separate half of frosting and add cocoa powder and 1 tablespoon of milk. To frost cupcakes with striped frosting fill two separate piping bags (without tips) with each flavor. Put both bags in a larger piping bag with large tip and pipe frosting on your cupcakes.

IMG_7991-2  This solves the decision problem but I’m not sure how much it does to fix the self-control part.

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