Yet another reason I always have chocolate ganache on hand… like ketchup and toilet paper; it’s one of the necessary indulgences. Which, is an oxymoron but I’m sure many of you can relate. There are certain “luxuries” in modern life that aren’t necessary for survival, but without them things might happen.
These cupcakes are based on the famous cookie… and if you’ve never had a black and white cookie before, I highly suggest you try one. Today.
In case you need some more information on the history of the Black and White cookie, (also refereed to as half moon cookies) I snagged this snippet from Wikipedia for y’all:
There is some confusion as to the origin of the black-and-white cookie and the sometimes synonymous name half-moon. The name half-moon is common in Upstate New York and New England. In New York City, however, one will find only black-and-whites. None-the-less, while the two names are often used interchangeably, there may actually be considerable differences between the two; most notably in the textures of the base and the icing, with black-and-whites having a drier, cookie-like base and fondant frosting. And with the cookie also being bigger than most half-moons.
Half-moons originated in Utica, New York at Hemstrought’s Bakery in the early part of the 20th century. Half-moons most often come with a chocolate cake base, dark fudge icing on one side and sugary white frosting for the “half moon” side. Hemstrought’s also made a vanilla cake base with fudge and white frosting, as well as full ‘vanilla moons’ and ‘coconut moons,’ with either a chocolate or vanilla cake base. The original Hemstrought’s half moons bakery closed their doors a few years ago; they, however, still bake half-moons for local supermarkets, where they are still available.
I decided to make some “full moons” after reading that. (And, my youngest daughter likes vanilla everything!)
I made these cupcakes to also bring awareness to OXO’s Bake a Difference campaign. In fact, just by me posting this recipe for y’all, OXO is donating $100 towards research in pediatric cancer. They also sent me some cool gear to try out, measuring cups and spoons, and awesome icing spatula, and a cupcake corer.
How can you help? Make cupcakes… or cookies, and purchase some specially marked OXO items to help you make them. Because for each item you buy, OXO will donate a portion to the campaign. If you need some inspiration, be sure to check out the Bake A Difference Pinterest board. I’m drooling already…
Be sure to take a moment to check them out, and if you’re in the market for some new baking gadgets to gear up for holiday baking, check out the great products OXO has out there.
- For the cupcakes:
- 6 tablespoons butter, melted
- 2 eggs
- ¼ cup milk
- 1 teaspoon almond extract
- 1 cup flour 1 cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- For the ganache:
- 12ounces semi sweet chocolate chips
- ½ cup heavy cream
- (melt together over low heat, and allow to cool until thick enough to spread)
- For the vanilla frosting:
- ½ stick butter, softened
- 2 cups confectioners sugar
- 1 teaspoon clear vanilla
- Beat well until fluffy. Milk may be added a tablespoon at a time to thin out.
- Preheat oven to 350
- line a muffin tin with liners or grease
- Combine the melted butter, extract, sugar, eggs and milk
- In another bowl, mix the flour, baking powder, salt
- Add the dry mixture to the wet mixture, and mix well. Do not over beat
- Fill each cup about ⅔ full and bake for 15-18 minutes.
- Allow to cool thoroughly before frosting with chocolate ganache on one half, and vanilla frosting on the other.
Note: This post was made possible by OXO and I was provided baking gadgets to test, the opinions are all my own.