Marble Cupcakes with Chocolate Buttercream Frosting {& Kizmos Giveaway!}

Sometimes I can’t decide if I want chocolate or vanilla cake. Marble cupcakes are the perfect solution. Add some chocolate buttercream on top and you have a winner.
Marble Cupcakes with Chocolate Buttercream Frosting & Kizmos Flora Giveaway! {Runs 3/11-3/17/14} | Persnickety Plates


I’m going to be boring and talk about the weather for a minute. Yesterday was 50 degrees and sunny. It was so needed around here (did you see that Time deemed Detroit as being hit hardest by this terrible winter?). We needed a morale boost. But guess what? There’s another storm on the way tonight. Depending on which report you read, anywhere from 3-10 more inches of snow are expected. I’m choosing to ignore those reports.

Marble Cupcakes with Chocolate Buttercream Frosting & Kizmos Flora Giveaway! {Runs 3/11-3/17/14} | Persnickety Plates

Instead, I made happy little cupcakes with spring colored wrappers and used my new Kizmos Flora gadgets to help me. All the pieces are so bright & fun – who wouldn’t want a little butterfly helping you whisk together some cupcake batter? And the super cute flower timer so I knew when the cupcakes were done. They almost made me forget the mounds of snow I see when I look out my kitchen window. {Scroll to the bottom to enter to win a Kizmos prize pack of your own}

Marble Cupcakes with Chocolate Buttercream Frosting & Kizmos Flora Giveaway! {Runs 3/11-3/17/14} | Persnickety Plates

These cupcakes were awesome. I forgot how much I loved marble cakes until we had one at our baby shower. I love the combination of vanilla and chocolate. Plus, this buttercream turned out really well. It was silky and chocolatly. Even though I tried to use a new tip and remembered that my decorating skills are lacking, they still tasted delicious.

Makes: 14 cupcakes

Ingredients
For the cupcakes
1 2/3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 cup sugar
1 egg, at room temp
1/4 cup Greek yogurt
3/4 milk + 1 Tablespoon milk, divided (I used 2%)
2 teaspoons vanilla extract
1/4 cup cocoa powder

For the chocolate buttercream frosting
3 cups powdered sugar
3/4 cup cocoa powder
1/2 cup (1 stick) salted butter, softened
1/2 cup (1 stick) unsalted butter, softened
3 Tablespoons heavy cream
2 teaspoons vanilla extract

Directions
To make the cupcakes
Preheat your oven to 350 degrees and line a cupcake pan with liners. Set aside.

In a medium bowl, add the flour, baking powder, baking soda, and salt. Mix together and set aside.

In a large microwave safe bowl, melt the butter in the microwave. Add in the sugar and whisk until combined. Chill in the fridge for about a minute.

Add in the egg, yogurt, 3/4 cup milk, and vanilla and stir (I used a whisk) until combined.

Slowly add in the dry ingredients and mix until smooth. The batter will be thick.

Make your chocolate batter by removing 3/4 cup of the vanilla batter and putting it into a small bowl. Add in the cocoa powder and tablespoon of milk and whisk until combined.

I used a cookie scoop (or you can use a tablespoon) to add in 1 Tablespoon of vanilla batter into each cupcake liner.

Top each with a spoonful of chocolate batter.

Then top with another layer of vanilla batter.

You can either gently swirl the layers together with a toothpick or just leave the flavor layers. I did a few of each.

Bake the cupcakes for 20 minutes or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool completely before you frost them.

To make the chocolate buttercream
Add the softened butter to the bowl of your stand mixer (or a large bowl & use your hand mixer) and cream for about 2 minutes on medium speed until creamy.

Meanwhile, add the powdered sugar and cocoa powder to a medium bowl and whisk together so it’s fully combined.

Turn the mixer down and slowly add in the powdered sugar mix, heavy cream, and vanilla (I did it in thirds). Beat on low speed after each addition.

Once all the ingredients are incorporated, beat on medium until creamy, about two minutes. Add in a pinch of salt, if needed, but I think using one stick of salted butter helps to balance the sweetness.

Frost your cooled cupcakes & enjoy!

Source: Cupcake recipe from Sally’s Baking Addiction

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Kizmos Flora Giveaway! {Runs 3/11-3/17/14} | Persnickety Plates
Up for grabs – everything you see here. Mixing Bowls, Whisk, Salt & Pepper Shakers, Sink Brush, Cookie Cutters, Timer, Juicer, and Ceramic Crock with Tools.
Here are some of my Kizmos tools (new & old) in action helping me make these cupcakes. 
Kizmos Flora Giveaway! {Runs 3/11-3/17/14} | Persnickety Plates
Contest open to US residents. Prize will be sent directly from Lifetime Brands/Kizmos. Good luck!
Disclaimer: Kizmos sent me the prize pack you see above (the same one you have a chance to win). 
All opinions are my own, as always, and I was not otherwise compensated. 


Comments

  1. says

    Hi Melissa, this collection is fabulous ! I entered and crossing my fingers that I win. Love it!! Thanks for a chance to win this wonderful collection and your cupcakes look yummy!

    Kim from This Ole Mom

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