Homemade Marble Cupcakes
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Homemade Marble Cupcakes
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These chocolate and vanilla marble cupcakes are insanely delicious! Between the chocolate buttercream and the marbled cupcake, you will be licking your fingers clean!
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Ingredients
Chocolate Batter
- ½ Cup vegetable oil
- 2/3 Cup coffee warm
- 1 egg Room Temperature, large
- 1 ½ Teaspoon vanilla extract
- 1 ½ Cup all-purpose flour
- 1 Cup granulated sugar
- 6 Tablespoons cocoa powder Not Dutch process, unsweetened
- 1 Teaspoon baking soda
- ¼ Teaspoon baking powder
- ½ Teaspoon salt
Vanilla Batter
- 1 Cup cake flour plus 2 tablespoons
- ¾ Cup granulated sugar
- 1 Teaspoon baking powder
- ¼ Teaspoon baking soda
- ¼ Teaspoon salt
- ½ Cup buttermilk
- 2 Tablespoons milk
- 1 Teaspoon vanilla extract
- ¼ Cup vegetable oil
- 2 egg white
Chocolate Buttercream
- 1 Cup butter Softened, unsalted
- 3 Cups powdered sugar
- ½ Cup cocoa powder unsweetened
- 3 Tablespoons milk More As Needed
- 1 Teaspoon vanilla extract
- ¼ Teaspoon salt
Instructions
- Preheat the oven to 325°F. Line two muffin pans with cupcake liners and set aside.
Chocolate Batter
- In a large bowl, whisk together the vegetable oil, warm coffee, egg, and vanilla until combined.
- In a medium bowl sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Add the dry ingredients to the wet and gently whisk until combined.
Vanilla Batter
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Add the buttermilk, milk, vanilla, and oil to the dry ingredients and whisk until fully combined. In a separate bowl whip, the egg whites until you get medium-stiff peaks and then gently fold the egg whites into the batter.
- Use a small cookie scoop to alternate the chocolate and vanilla batter in the cupcake liners until they are 2/3 of the way full. Use a toothpick to swirl each liner once.
- Bake for 18-20 minutes, until the centers of the cupcakes spring back when lightly pressed or a toothpick comes out clean from the center.
- Remove from the oven and let cool completely before frosting.
Chocolate Buttercream
- Beat the butter in the bowl of a mixer until fluffy and pale. Add the powdered sugar and beat slowly until incorporated, increasing the speed to beat it more fully.
- Scrape down the sides and bottom of the bowl. Add the cocoa powder, milk, vanilla, and salt. Mix on medium-high until completely smooth and combined. If the frosting is too stiff, add more milk one tablespoon at a time until it is a pipeable consistency.
- Pipe the frosting on top of the cooled cupcakes with either a round or star tip. Enjoy!
Nutrition Information
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Calories
247kcal
(12%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.3g
(15%)
Cholesterol
28mg
(9%)
Sodium
170mg
(7%)
Potassium
106mg
(2%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
260IU
(5%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Cupcakes
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 170mg | 7% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 260IU | 5% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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