Name: Black-and-White Cupcakes
Yield: Makes 12 Servings
Ingredients: 1/4 cup whipping cream; 1 tablespoon light corn syrup; 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 1/2 teaspoon vanilla extract; 1 cup powdered sugar; 2 tablespoons whipping cream; 2 teaspoons fresh lemon juice; 3 large eggs, room temperature; 1 teaspoon vanilla extract; 1 teaspoon grated lemon peel; 1 1/2 cups cake flour; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 1 1/4 cups sugar; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1/3 cup buttermilk

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