Description
Struggling to choose between vanilla and chocolate? You don’t have to! Topped with a swirl of chocolate and vanilla buttercream, these moist and fluffy Marble Cupcakes combine both flavors into one drool-worthy dessert.
Ingredients
For the Marble Cupcakes
- 1 1/4 cups (163g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 3/4 cups (155g) sugar
- 2 large eggs
- 1/2 cup (115g) sour cream plus 1 tbsp
- 1 1/2 tsp vanilla extract
- 2.5 oz bittersweet chocolate (60% cacao), chopped and melted
For the Vanilla Buttercream
- 10 tbsp (140g) unsalted butter, room temperature
- 2 1/2 cups (288g) powdered sugar
- 3/4 tsp vanilla extract
- 2–3 tbsp cream
- Pinch of salt
For the Chocolate Buttercream
- 10 tbsp (140g) unsalted butter, room temperature
- 2 cups (230g) powdered sugar
- 1/4 cup (29g) natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 2–3 tbsp cream
- Pinch of salt
Instructions
Make the Cupcakes
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- Combine the flour, baking powder and salt in a medium sized bowl and set aside.
- Add the butter and sugar to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until combined.
- Add the sour cream and vanilla extract and mix until well combined.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Divide the batter in half in two separate bowls. If you have a food scale, I like to weigh the batter and then divide it in half evenly. Set one bowl aside. To the other bowl, add the melted chocolate and fold together to combine.
- Drop alternating spoonfuls of each batter to the cupcake liners. You’ll need about 3 1/2 to 4 tablespoons of cake batter per cupcake.
- Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
- Remove the cupcakes from the oven and allow to cool for about 2-3 minutes, then transfer to cooling racks to cool completely.
Make the Frostings & Assemble
- When the cupcakes have cooled, make the buttercream. For the vanilla buttercream, add the butter to a large mixer bowl and beat until smooth.
- Add about half of the powdered sugar and mix until smooth and well combined.
- Add the vanilla extract, 1-2 tablespoons of the cream and the salt to the frosting and mix until well combined.
- Add the remaining powdered sugar and mix until smooth. Add additional cream as needed to get the right consistency. Set buttercream aside.
- To make the chocolate buttercream, add the butter to a large mixer bowl and beat until smooth.
- Add about half of the powdered sugar and the cocoa powder and mix until smooth and well combined.
- Add the vanilla extract, 1-2 tablespoons of the cream and the salt to the frosting and mix until well combined.
- Add the remaining powdered sugar and mix until smooth. Add additional cream as needed to get the right consistency.
- To create the swirl frosting, add the vanilla and chocolate buttercream to their own piping bags WITHOUT piping tips. I used 12 inch bags. You’ll then add both piping bags to a larger piping bag (I use a 16 inch bag) fitted with your piping tip (I used Ateco tip 847). The two smaller piping bags containing the buttercream frostings should be side by side in the larger bag.
- Press the top of the large piping bag to squeeze the two buttercream frostings down into the piping tip and squeeze some out until you see both colors coming out, then pipe the buttercream onto the cupcakes.
Notes
- Makes 12-14 cupcakes.
- To Store: Store cupcakes in an airtight container at room temperature for up to 24 hours, then refrigerate them for up to 3 more days. Serve at room temperature.
- To Freeze: To freeze cooled cupcakes by themselves, wrap each one tightly in plastic wrap and freeze in an airtight container for up to 3 months. Thaw before adding frosting.
- To freeze frosted cupcakes, place them onto a cookie sheet and flash-freeze for 1-2 hours, or until frozen solid. Wrap each frozen cupcake in a tight layer of plastic wrap and freeze in an airtight container for up to 3 months. Unwrap and thaw before enjoying.
Nutrition
- Serving Size:
- Calories: 500
- Sugar: 51.6 g
- Sodium: 127.3 mg
- Fat: 27.4 g
- Carbohydrates: 63.2 g
- Protein: 3.6 g
- Cholesterol: 92.9 mg