Chocolate Vanilla Swirl Cupcakes
Delicious chocolate and vanilla marble cupcakes topped with creamy buttercream frosting and finished with a rich chocolate drizzle.
Servings 12 cupcakes
Calories 250kcal
Ingredients
For the cupcakes
- 1.5 cups All-purpose flour Use unbleached flour for the best structure.
- 1 cup Granulated sugar Don't substitute brown sugar unless you want a caramelized flavor.
- 0.5 cups Unsalted butter Soft but not melted.
- 2 large Eggs Room temperature for easier incorporation.
- 1 cup Milk Whole milk yields the best results.
- 1 tsp Vanilla extract Use pure vanilla for best flavor.
- 1.5 tsp Baking powder Helps the cupcakes rise.
- 0.5 tsp Baking soda
- 0.25 tsp Salt Enhances sweetness.
- 3 tbsp Cocoa powder Unsweetened, high-quality cocoa is recommended.
For the frosting
- 1 cup Unsalted butter Softened to room temperature.
- 3 cups Powdered sugar Sift before use for smooth frosting.
- 2 tbsp Heavy cream For a fluffy consistency.
- 1 tsp Vanilla extract
For the chocolate drizzle
- 2 tbsp Heavy cream To melt with the chocolate.
- 0.5 cups Dark chocolate chips Choose high-quality for best flavor.
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat softened butter and granulated sugar until pale and creamy.
- Add eggs one at a time, mixing well after each addition. Then mix in vanilla extract.
- Alternately add the dry mix and milk to the butter mixture, starting and ending with the dry ingredients.
- Divide the batter into two bowls, mixing cocoa powder into one for the chocolate batter.
- In each cupcake liner, add spoonfuls of vanilla and chocolate batter, then swirl with a toothpick.
Baking
- Bake in the preheated oven for 18–20 minutes, testing with a toothpick for doneness.
Frosting
- Cool cupcakes completely before frosting.
- Beat softened butter until fluffy, then gradually add powdered sugar, heavy cream, and vanilla.
- Pipe frosting onto the cooled cupcakes using a star nozzle.
Drizzle
- Melt chocolate chips and heavy cream together over low heat until smooth.
- Let cool slightly and drizzle over frosted cupcakes.
Notes
For best results, avoid rushing the butter; use good quality chocolate, and ensure ingredients are at room temperature for optimal mixing.
