Marbled Cupcakes

Helga Glaesel de BlandingMay 6, 2010

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

I’m into cupcakes right now, and I had already tried to make a marbled loaf cake once, which came out fine, so I decided to give this recipe a try. The cupcake is very moist, and the cocoa frosting is very good.

It will satisfy your craving for both chocolate and vanilla, it’s easy to make and pretty to see. Following this recipe, you will get about a 50-50 ratio of vanilla and chocolate to scoop into your muffin pans. This doesn’t make the marbled effect too noticeable. I would suggest you use about a ½ cup of the batter and put the same amount of cocoa into it. That way you have more vanilla than chocolate and when you make your swirl it will be more noticeable.

Helga

Marbled Cupcakes

Adapted from Nicole Weston’s recipe
Yield: 10 cupcakes

Ingredients:
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup milk
1 tsp vanilla extract
1-oz semisweet or dark chocolate, melted

Cocoa Buttercream Frosting:
1/2 cup butter, room temperature
3 tbsp milk
1 tsp vanilla extract
approx 2 1/2 cups confectioners’ sugar
3 tbsp unsweetened cocoa powder

Preparation:

Preheat oven to 350F. Line 10 cups from a 12 cup muffin tin with paper cups liners.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, whisk together sugar, eggs, vegetable oil, milk and vanilla extract. Pour in dry ingredients and stir until just combined.
Remove 1 cup of the batter to a small bowl and stir in melted chocolate.
Evenly distribute batters into prepared pans, adding a spoonful of vanilla, followed by a spoonful of chocolate, followed by a little more vanilla. Gently run a knife through the batter to give them a swirl.
Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.
Cool cupcakes on a wire rack before frosting. Makes 10
For the Frosting, in a large bowl, beat together butter, milk and vanilla. Gradually blend in the confectioner’s sugar until smooth. Blend cocoa powder and beat until smooth. Pipe or spread frosting onto cooled cupcakes.