Marbled Chocolate and Vanilla Cupcakes Recipe

This delicious marbled chocolate cupcakes recipe makes 12 to 15 large cupcakes and produces impressive results! The cakes will make a great centre piece for a party tea and be a popular bake for fund-raising events too.

For more great cupcake baking ideas why not try our Best Chocolate Cupcake Recipe? If you want to bake with small children, our simple Chocolate Buns Recipe might be ideal.

Ingredients:

For the marble effect sponge:

  • 80g (3oz) of butter, softened
  • 280g (10oz) of caster sugar
  • 240g (8½oz) of plain flour
  • 1 tablespoon of baking powder
  • ½ teaspoon of salt
  • 20g (¾oz) of cocoa powder
  • 2 large eggs
  •  240ml (8½fl oz) of whole milk
  • ½ teaspoon of vanilla essence

For the two types of icing:

  • 200g (7oz) of icing sugar
  • 50g (1¾oz) of cocoa powder
  • 80g (3oz) of butter, softened
  • 25ml (1fl oz) of whole milk
  • 250g (9oz) of icing sugar
  • 80g (3oz) of butter, softened
  • 25ml (1fl oz) of whole milk
  • ¼ teaspoon of vanilla essence

Marble Cupcakes Recipe with Icing

Marbled cupcakes preparation:

  1. Preheat the oven to 190 C (375 F), Gas mark 5, and line a muffin tin with paper cases
  2. First make the sponge mixture, starting with the chocolate one. Beat together half each of the butter, sugar, flour, baking powder and salt, along with the all the cocoa powder, using either a wooden spoon or an electric mixer
  3. Whisk the eggs with the milk in a jug, then pour half of the mixture into another jug and set aside for the vanilla sponge
  4. Take the first jug of egg mixture, and add bit by bit to the dry ingredients mixing until the batter is smooth, use a low speed setting if you are using an electric mixer
  5. For the vanilla sponge, mix the remaining half of the butter, sugar, flour, baking powder and salt (no cocoa powder this time). Take the second jug of egg mixture, whisk in the vanilla essence, and pour it into the dry vanilla sponge ingredients a little at the time, stirring well until the batter is smooth.
  6. Divide the chocolate batter between the muffin cases, filling each by about a third. Top with the same quantity of vanilla batter and use a spoon handle to gently swirl the two mixtures together to create the marble effect.
  7. Place in the oven and bake for 18-20 minutes or until well risen and springy to touch. After cooling the cupcakes in the tin for a few minutes, transfer to a wire rack and leave to cool completely before you ice them

Icing the buns:

  1. To make the chocolate frosting, whisk the icing sugar with the cocoa powder and butter by hand or using an electric mixer, until the mixture is of sandy consistency. Pour in the milk, still mixing and whisk the frosting until soft and fluffy
  2. Repeat the same step for the vanilla frosting, but leave out the cocoa powder and mix the vanilla essence with the milk before adding it to the icing
  3. Spread about one tablespoon of each frosting on to each cake using a knife, then swirl the two for a marble effect

Love chocolate?

Why not check out our Easy Chocolate Brownies Recipe, or our Sweet Potato Chocolate Brownies Recipe? You can also visit our online shop to check out our range of chocolates!

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