Description
Enjoy the perfect blend of rich chocolate and fluffy vanilla in these Marble Black and White Cupcakes, topped with creamy chocolate frosting. Ideal for any occasion, these delightful treats are sure to impress!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ cup unsweetened cocoa powder
- ½ cup boiling water
- 1 cup powdered sugar
- 4 tablespoons unsweetened cocoa powder
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Chocolate shavings or sprinkles for decoration (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
- In another small bowl, combine the cocoa powder and boiling water. Stir until smooth.
- Divide the batter into two bowls. In one bowl, add the cocoa mixture and gently fold it in until just combined. The other bowl will remain as the vanilla batter.
- Fill each cupcake liner halfway with the vanilla batter.
- Add a spoonful of the chocolate batter on top of the vanilla batter in each liner. Use a toothpick or skewer to gently swirl the two batters together, creating a marbled effect. Avoid overmixing.
- Fill the liners until they are about ¾ full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes.
- Transfer the cupcakes to a wire rack to cool completely before frosting.
- In a medium mixing bowl, combine the powdered sugar, cocoa powder, milk, and vanilla extract.
- Beat the mixture on medium speed until smooth and creamy. Adjust consistency with more milk or powdered sugar as needed.
- Once cooled, frost the tops of each cupcake with the chocolate frosting using a piping bag or spatula.
- Optionally, sprinkle chocolate shavings or colorful sprinkles on top.
- Allow the frosting to set for a few minutes before serving, or store in an airtight container at room temperature for up to 3 days.
Notes
- For a richer chocolate flavor, consider adding chocolate chips to the batter.
- These cupcakes can be made ahead of time and stored for later enjoyment.
- Prep Time: 20 minutes
- Cook Time: 20 minutes