Chocolate and vinal marble cupcakes are delicious, moist, and fluffy. Topped with homemade chocolate buttercream, these cupcakes have beautiful vanilla and chocolate swirls that are visually appealing.

 

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Yield: 12 cupcakes

Ingredients

 

For the cupcake:

1 cup Self Raising Flour

¼ cup cocoa powder

¾ cup sugar

¾ cup unsalted butter, softened

3 eggs, at room temperature

3 tbsp full-fat milk

½ tsp vanilla extract

 

For the frosting:

2/3 cup Unsalted Butter, softened

½ cup Cocoa Powder

2 cups Icing Sugar

2 tbsp Boiling Water

 

For toppings:

Chocolate chips

Sprinkles

 

Preparation

 

For the cupcake:

1.       In an electric mixer bowl, add softened butter and sugar. Start whisking at medium speed for about 2 minutes or until the two ingredients are combined, and you get a soft mixture.

2.       Add eggs, one at a time, and continue to whisk at medium-low speed.

3.       Now slowly add swift self-rising flour and continue to whisk until you get a smooth batter. Make sure you don’t over whisk the batter.

4.       Divide the batter into two equal parts.

5.       Add vanilla extract in one part and gently fold. Set aside.

6.       Add cocoa powder and full-fat milk to the other part and gently fold using a spatula. You can also use the electric mixer to beat the chocolate batter. If the batter seems a little thick, you can add some more milk. However, keep an eye so that it doesn’t get runny.

7.       Prepare the muffin tray by placing cupcake cases in them.

8.       Start scooping about a tablespoon of the vanilla batter and pour it into each cupcake case.

9.       Then pour a tablespoon of the chocolate batter, followed by the vanilla batter, until the cupcake cases are filled two-third with the batter.

10.   Place the muffin tray in a preheated oven at 350-degree F for 20 minutes. Once the time is up, insert a toothpick to check the doneness. If it comes out clean, the cupcakes are ready. If it is wet, give three more minutes in the oven.

11.   Once done, take the muffin tray out of the oven and let the cupcakes cool down on a cooling rack.

For the frosting:

12.   Meanwhile, in an electric mixer bowl, add butter and beat until it is smooth.

13.   Add about half of the icing sugar and continue to beat at medium speed. Once it incorporates well, add the remaining icing sugar and beat.

14.   Add cocoa powder and continue to beat for 3 minutes until the mixture is fluffy and light.

15.   Fill the piping bag with the chocolate buttercream and place it in the refrigerator until the cupcakes are cool.

For toppings:

16.   Using a star tip, pipe the chocolate buttercream on each of the cupcakes. Decorate with white or milk chocolate chips and sprinkles. You can also drizzle chocolate syrup on top.

17.   Enjoy!

 

You can pack these homemade marble cupcakes in bakery boxes uk, kraft cupcake boxes, kraft cake boxes or corrugated cake boxes. These are made with sustainable material which is recyclable. Then finish off by adding handmade with love stickers tag with notes, and turn these cupcakes into amazing little creations from the outside in. This is great for events or parties or small cake businesses who want to add that personal touch to their cakes, cupcakes, muffins, brownies, cookies and many other baked products.