Can’t decide if you want chocolate or vanilla cupcakes? Meet in the middle with these easy Marble Cupcakes with chocolate buttercream frosting. You get the best of both worlds.
Honestly though, who doesn’t love the combination of the two different flavours? There is soṃệẗḧing about combining chocolate and vanilla that is just a marriage made in heaven. I went for Chocolate and Vanilla as they are staple cake flavours, but you can pretty much marble any cake flavours you like! This recipe turns a simple vanilla cupcake into a double marbled masterpiece with swirls of vanilla and chocolate cake, topped with swirls of creamy icing – the perfect treat for an impressive afternoon tea or birthday party.
These chocolate and vanilla Marble Cupcakes are cute and fun yet so easy to make. The cupcakes themselves are tender, moist, and so pretty and delicious that you could serve them without the swirled frosting. I used a simple frosting recipe such as from my Cream Cheese Frosting recipe and added some melted chocolate to half of it to make the chocolate cream cheese frosting. The chocolate cream cheese frosting turned out amazing! It has an intense chocolate flavor while accentuating the cream cheese and vanilla flavors. I think I will put it on everything I bake from now on. They’re sweet, but not too sweet, and they just look awsome.
230g all-purpose flour
¼ tsp baking soda
1 tsp baking powder
20g cocoa powder
½ tsp salt
113g butter melted
240 ml buttermilk
150g granulated sugar
2 tsp vanilla extract
1 tbsp brewed coffee
Marble Cream Cheese Frosting
300g powdered sugar
150g cream cheese spread full fat
½ cup plus 1 tbsp butter room temperature
50g bittersweet chocolate melted
1 tsp vanilla extract
For the cupcakes:
Preheat the oven to 350°F (175°C). Line muffin tins with 14 cupcake liners.
In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, use an electric mixer to whisk together butter and granulated sugar until smooth. Add in egg, buttermilk and vanilla extract and whisk again for about 20-30 seconds on a Medium Speed till combined.
Slowly add the dry ingred̾i̾e ̾nts to the wet mixture and stir just until combined.
Split the mixture between two bowls and mix in cocoa powder and 1 tablespoon brewed coffee (or buttermilk) to one bowl.
Spoon 1 Tablespoon of vanilla batter into each cupcake liner. Top with a spoonful of chocolate batter, then more vanilla batter on top until all batters have been used up. At this point you may swirl the batters together very lightly using a toothpick to create the marble effect.
Bake the cupcakes for 16-18 minutes or until a toothpick inserted in the center comes out clean. Leave to cool completely on a wire rack.
For the frosting:
With a handheld or stand mixer fitted with a paddle attachment, beat the butter and powdered sugar together on medium speed until creamy and combined
Beat in vanilla. Add the cream cheese and beat on high for a couple of seconds until combined.
Transfer half of the frosting to another bowl. Add the cooled melted chocolate into the remaining frosting and beat on high speed to make the chocolate frosting.
To frost the cupcakes:
When cupcakes or cake have cooled, frost the cake.
In a piping bag fitted with a frosting tip, spoon the vanilla cream cheese frosting on one side, and the chocolate cream cheese frosting on the other so the two frostings are side by side in the piping bag.
Pipe swirls of frosting onto the cooled cupcakes.
Store cupcakes in an airtight container in the refrigerator for up to 4 days. The cupcakes taste best if you take them out of the refrigerator 15-30 minutes before serving.