Behind The Curtain Dessert Challenge: Half & Half Cupcakes

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Today is BEHIND THE CURTAIN DESSERT CHALLENGE  REVEAL DAY!  I’m so happy you came over to see what’s happening.

Lady Behind the Curtain Dessert Challenge

Wondering what the BEHIND THE CURTAIN DESSERT CHALLENGE IS?  Every month we are assigned two ingredients (this month it was chocolate and cherries)  we are to take those two ingredients and create or find a recipe using the chosen ingredients. Need more traffic or want to meet new friends?  Then this is the party for you!  THIS IS A BLOG HOP so EVERYONE gets to be the host.  HERE is more information on how it works.



Behind The Curtain Dessert Challenge - Half & Half Cupcakes

These cupcakes are half devil’s food and half cherry along with the frosting!

I found these cool dividers at Hobby Lobby.

Behind The Curtain Dessert Challenge - Half & Half Cupcakes

Half and Half Cupcake Recipe

Devil’s Food Cupcakes

Ingredients (devil’s food)

3/4 cup unsweetened Dutch-process cocoa powder

3/4 cup hot water

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1-1/4 teaspoons salt

1-1/2 cups unsalted butter

2-1/4 cups sugar

4 eggs

1 tablespoon vanilla extract

1 cup sour cream


Preheat oven to 350 degrees. Whisk together cocoa and hot water until smooth.  In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.  Empty batter into another bowl.  Clean the bowl for the Cherry Batter.

Cherry Cupcake Recipe

Ingredients (cherry)

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/3 cup milk

14.5 ounce pitted tart cherries, drained


In a bowl whisk together the flour, baking powder and salt.

Blend together the butter and sugar until fluffy.  Add eggs one at a time, combine well.  Add extracts.  Add flour mixture, alternating with the milk.  Beat until combined.  Pour drained cherries into batter and blend to break up the cherries.  Line muffin tin with 36 liners. Use cupcake dividers and fill each side 2/3 full.

Behind The Curtain Dessert Challenge - Half & Half Cupcakes

Behind The Curtain Dessert Challenge - Half & Half Cupcakes

Chocolate on one side and the cherry on the other. If you don’t have the dividers simply add each batter with a spoon. 

Behind The Curtain Dessert Challenge - Half & Half Cupcakes

NOTE:  This recipe combined with the devil’s food recipe will make 36 half and half cupcakes plus another dozen devil’s food.  If you desire you can freeze the un frosted devil’s food for another time.  Bake 20 to 25 minutes or until the center comes out clean when a toothpick is inserted into the center.  Cool completely on a wire rack before frosting.

Fluffy Cherry Cream Cheese Frosting Recipe


2 – 8 ounce cream cheese, softened

1 cup butter, softened

1/4 cup cherry jelly

1 teaspoon vanilla extract

4 drops red food coloring (optional)

5 cups confectioners’ sugar


Cream together the cream cheese and butter until fluffy.  Add the jelly, vanilla and food coloring.  Blend in the confectioners’ sugar 1 cup at a time.

Behind The Curtain Dessert Challenge - Half & Half Cupcakes

Fluffy Chocolate Cream Cheese Frosting Recipe


2 – 8 ounce cream cheese, softened

1 cup butter, softened

1 teaspoon vanilla extract

1/2 cup unsweetened Dutch-process cocoa powder

4-1/2 cups Confectioners’ sugar


Cream together the cream cheese and butter until fluffy.  Add the vanilla and cocoa.  Blend in the confectioners’ sugar 1 cup at a time.

TO FILL PIPPING BAG:  Use a large pipping bag,  lay on it’s side, fill with the cherry frosting then fill with the chocolate frosting on top.  Pipe on dual flavored frosting.  Store finished cupcakes in the refrigerator. This is a LBC original!

Behind The Curtain Dessert Challenge - Half & Half Cupcakes

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Behind The Curtain Dessert Challenge: Half & Half Cupcakes — 25 Comments

  1. Your cupcakes are beautiful! I saw the dividers at Hobby Lobby, and I wondered if they worked. So glad to hear that they do!. What a great recipe for the challenge and perfect for Valentine’s Day. Looking forward to next month. This was fun! Thanks for all your hard work.

  2. everyone is so creative! so much fun! i accidently linked up a pic of my daughter, could you delete that?? thanks again for the fun challenge. already thinking of next month…

  3. Thank you for hosting this dessert challenge. Chocolate and Cherries are such a fun combo to play with! Your cupcakes look delicious. I’ve never seen those dividers before. How clever! Have a Happy Valentine’s Day.

  4. I may have to look into buying some of those cupcake batter dividers. I had no idea that those even existed. These cupcakes look delicious! Thanks again for hosting!

  5. I wondered how that was achieved. I thought of using heavy duty foil to make half and half cupcakes before, but actually never tried it.
    Thanks for sharing on Foodie Friends Friday.
    Your co host from Nosh My Way

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