Can’t decide if you want chocolate or vanilla cupcakes? Meet in the middle with these easy Marble Cupcakes with chocolate buttercream frosting. You get the best of both worlds!
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I think we can all agree that cupcakes are just awesome. They’re so easily portable and just the right portion size.
Had a hard day at work? Have a cupcake. Dinner’s over and you need a little something sweet? Grab a cupcake. Want to brighten your kids day after school? Cupcakes to the rescue time and time again.
These hand-held desserts are really quite perfect for any occasion as well. If you’re looking for a simple cupcake recipe that is certain to be a treat, you’re going to love the ease and taste of these Marble Cupcakes.
For the cupcakes
- Baking Powder
- Baking Soda
- Green Yogurt
- Vanilla Extract
- Cocoa Powder
For the chocolate buttercream
- Powdered Sugar
- Cocoa Powder
- Heavy Cream
- Vanilla Extract
HOW DO YOU MAKE TWO COLOR CUPCAKES?
Making these marble cupcakes is really easy. You’ll make the chocolate and vanilla batters then use a cookie scoop (or Tablespoon) to layer vanilla and chocolate batter into each cupcake liner. Then, you can choose to either swirl the layers gently with a toothpick, or just leave the layer stacks.
Either way, these from-scratch cupcakes are easy to make and the end result? Stunning and delicious!
Impress yourself and all your family and friends by whipping up a batch of these yummy homemade cupcakes today!
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Marble Cupcakes with Chocolate Buttercream Frosting
For the Cupcakes
For the Chocolate Buttercream Frosting
- 3 cups powdered sugar
- 3/4 cup cocoa powder
- 1/2 cup salted butter softened
- 1/2 cup unsalted butter softened
- 3 Tablespoons heavy cream
- 2 teaspoons vanilla extract
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!
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Cupcake recipe from Sally’s Baking Addiction
Originally published March 11, 2014