How To Make Ultimate Marble Cupcakes
No need to choose between vanilla and chocolate cupcakes, you can have them all with this marble cupcakes recipe. Perfect for any event.
Serves:
Ingredients
For the Cupcakes:
- 1⅔cupsall purpose flour,(210 grams), spoon & leveled
- ½tspbaking powder
- ¼tspBaking Soda
- ½tspsalt
- ½cupunsalted butter,(115 grams), melted
- 1cupgranulated sugar,(200 g)
- 1large egg,room temperature
- ¼cupyogurt,(60 grams)
- ¾cupmilk,divided
- 2tsppure vanilla extract
- ¼cupnatural cocoa powder,unsweetened
For the Milk Chocolate Frosting:
- 1¾cupsconfectioner’s sugar,(210 grams)
- ¼cupnatural cocoa powder,(21 grams), unsweetened
- ½cupunsalted butter,(115 grams), softened to room temperature
- 2tbspheavy cream,(30 milliliter), or half and half
- 1tsppure vanilla extract
- salt,to taste
For the Vanilla Frosting:
- ½cupunsalted butter,(115 g), softened to room temperature
- 1¾cupsconfectioner’s sugar,(210 g)
- 2tbspheavy cream,(30 ml), or half and half
- 1tsppure vanilla extract
- salt,to taste
Instructions
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Preheat oven to 350 degrees F (177 degrees C). Line muffin pan with a 12-cupcake liner and an additional pan with 2 liners. Set them aside.
Cupcakes:
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In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
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In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar. Chill in the refrigerator for 1 minute.
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Stir in egg, yogurt, ¾ cup of milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain.
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The batter will be thick. Transfer ¾ cup of batter to another medium bowl. Mix in cocoa powder and 1 Tablespoon milk until combined. Chocolate batter will be extremely thick.
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Spoon 1 Tablespoon of vanilla batter into each cupcake liner. Top with a spoonful of chocolate batter then more vanilla batter on top until all batters have been used up.
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At this point, you may swirl the batters together very lightly using a toothpick or leave them as is.
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Bake the cupcakes for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
Chocolate Frosting:
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Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside.
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With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy for about 2 minutes.
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Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition.
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Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if the frosting is too sweet.
Vanilla Frosting:
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With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy for about 2 minutes.
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Add confectioners’ sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.
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Add more confectioners’ sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if the frosting is too sweet.
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Frost cooled cupcakes with a knife or with a piping bag/tip.
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Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator for up to 5 days.
Nutrition
- Calories: 441.61kcal
- Fat: 22.79g
- Saturated Fat: 14.20g
- Trans Fat: 0.80g
- Monounsaturated Fat: 6.00g
- Polyunsaturated Fat: 0.97g
- Carbohydrates: 58.53g
- Fiber: 1.54g
- Sugar: 44.86g
- Protein: 3.45g
- Cholesterol: 73.32mg
- Sodium: 263.50mg
- Calcium: 49.65mg
- Potassium: 103.46mg
- Iron: 1.24mg
- Vitamin A: 196.88µg
- Vitamin C: 0.05mg
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