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Homemade Marble Cupcakes
These chocolate and vanilla marble cupcakes are insanely delicious! Between the chocolate buttercream and the marbled cupcake, you will be licking your fingers clean!
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 24 Cupcakes
Calories: 247 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Chocolate Batter
- ½ Cup vegetable oil
- 2/3 Cup warm coffee
- 1 large egg Room Temperature
- 1 ½ Teaspoon vanilla extract
- 1 ½ Cup all purpose flour
- 1 Cup granulated sugar
- 6 Tablespoons unsweetened cocoa powder Not Dutch process
- 1 Teaspoon baking soda
- ¼ Teaspoon baking powder
- ½ Teaspoon salt
Vanilla Batter
- 1 Cup plus 2 tablespoons cake flour
- 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 whites
Chocolate Buttercream
- 1 Cup unsalted butter Softened
- 3 Cups powdered sugar
- ½ Cup unsweetened cocoa powder
- 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.
Cup of Yum
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
Calories
247kcal
(12%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
28mg
(9%)
Sodium
170mg
(7%)
Potassium
106mg
(3%)
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
% 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.