marble cupcakes
These Marble Cupcakes are a perfect blend of rich chocolate and fluffy vanilla in one bite. The easy-to-make swirl design creates a visually stunning treat that’s as delicious as it looks. Perfect for any occasion, these cupcakes will be a crowd-pleaser every time!
Ingredients
For the Vanilla Batter:
- 1/2 cup 113g unsalted butter, softened
- 3/4 cup 150g granulated sugar
- 2 large eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups 160g all-purpose flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 120ml whole milk
For the Chocolate Swirl:
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon milk
- 1 tablespoon granulated sugar
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
Cream the Butter and Sugar
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
- This step adds air to the batter, giving you fluffy cupcakes.
Add the Eggs and Vanilla
- Beat in the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add half of the dry mixture to the butter mixture, then add the milk, and finish with the remaining dry ingredients.
- Mix until just combined—don’t overmix!
Make the Chocolate Batter
- In a small bowl, stir together the cocoa powder, milk, and sugar to create a smooth chocolate mixture.
- Scoop out about 1/2 cup of the vanilla batter and mix it with the chocolate blend to create your swirl batter.
Fill the Cupcake Liners
- Add a spoonful of vanilla batter to each cupcake liner, then a small spoonful of chocolate batter on top.
- Use a toothpick or skewer to gently swirl the two together—just a few turns will do the trick!
Bake
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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