Description
These swirled vanilla and chocolate cupcakes are moist, fluffy, and packed with rich chocolate flavor—perfect for any occasion! The marble effect makes them as beautiful as they are delicious.
Ingredients
Scale
Vanilla Batter
- 1¼ cups all-purpose flour
- ½ cup (120g) softened butter
- ¾ cup white sugar
- 3 medium eggs (room temperature)
- 1 tsp vanilla extract
- 1½ tsp baking powder
- ¼ tsp salt
Chocolate Swirl
- 100g semisweet chocolate chips (or chopped chocolate)
- 2 tbsp melted butter
- 3 tbsp unsweetened cocoa powder
- 100g grated milk chocolate (or extra chocolate chips)
Instructions
1. Melt the Chocolate
- In a saucepan over low heat, melt chocolate chips + 2 tbsp butter, stirring until smooth. Let cool 5 minutes.
2. Make the Vanilla Batter
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter + sugar until creamy.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Gradually add flour mixture, mixing just until combined.
3. Create the Chocolate Batter
- Remove ⅓ of the vanilla batter to a separate bowl.
- Stir in cocoa powder + melted chocolate until smooth.
- Fold in grated milk chocolate.
4. Marble the Batter
- Line a muffin tin with cupcake liners.
- Alternate spoonfuls of vanilla and chocolate batter into each cup.
- Swirl gently with a toothpick** (don’t overmix!).
5. Bake & Cool
- Bake at 175°C (350°F) for 18-25 minutes, until a toothpick comes out clean.
- Let cool 10 minutes in the pan, then transfer to a wire rack.