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!

Cupcakes are perfect for every occasion! Having succulent and easy recipes on hand for succulent desserts is a must! Try out some increasingly of my favorite succulent desserts like this perfect strawberry shortcake, this chocolate zucchini cake, and these wondrous chocolate tweedle cookie dough bars.

What are Marble Cupcakes?

Marble cupcakes are an elegant yet simple dessert that can be made for any occasion! They are made from vanilla and chocolate thrash that is swirled together to create a unique and gorgeous marble pattern. After the cupcakes are cooked and cooled, then they are topped with chocolate buttercream frosting. They will tempt you until you requite n and take a bite.

My kids love these marble cupcakes considering they can never decide between chocolate and vanilla. This is the perfect dessert considering it has both! It’s like when you get a swirl ice surf cone… This is the cupcake that’s the weightier of both worlds! Not only are they elegant to squint at, but the taste is veritably divine. They are perfectly moist and will melt in your mouth!

Ingredients in Marble Cupcakes

Don’t let this ingredients list intimidate you. Follow my instructions step by step, and you will realize that these aren’t complicated! Check out the recipe vellum at the marrow of the post for word-for-word ingredient measurements.

Chocolate Batter

• Vegetable Oil: The vegetable oil will make your cupcakes nice and moist.
• Warm Coffee: Don’t worry! Your cupcakes won’t be coffee-flavored! The coffee brings out the succulent chocolate savor SO much more.
• Large Egg: Let your egg sit out at room temperature surpassing you torch it. It will mix in so much largest with the other ingredients.
• Vanilla Extract: Add a splash of vanilla savor to go with the chocolate.
• Flour: I used all-purpose flour in the chocolate batter.
• Granulated Sugar: Sweeten the thrash up with some sugar!
• Unsweetened Cocoa Powder: Do NOT use Dutch-process cocoa powder.
• Baking Soda and Sultry Soda: This will help your cupcakes rise and wilt soft and fluffy.
• Salt: The salt will enhance all of the flavors.

Vanilla Batter

• Cake Flour: I used confection flour (instead of all-purpose flour) for the vanilla batter.
• Granulated Sugar: This adds in the sweet flavor.
• Baking Powder and Sultry Soda: These act as a leavening wage-earner and help the cupcakes rise without yeast.
• Salt: You only need a tiny bit!
• Buttermilk: You can use storebought buttermilk, but I love that I can make some at home using this recipe (only two ingredients are needed!) if I don’t have any on hand.
• Milk: I used one percent milk in this recipe.
• Vanilla Extract: Vanilla cupcakes must have some vanilla extract!
• Vegetable Oil: The oil makes your cupcakes moist.
• Egg Whites: This will help the cupcakes set and not lose their shape.

Chocolate Buttercream

• Butter: I used unsalted butter that I left out so that it would soften to room temperature. When you mix it in, then you won’t have any lumps.
• Powdered Sugar: This gives it a sweet flavor, but moreover it dissolves quickly making the chocolate buttercream smooth and linty for these marble cupcakes.
• Unsweetened Cocoa Powder: This gives it the chocolate verisimilitude and flavor.
• Milk: Use increasingly or less, depending on the consistency you are looking for.
• Vanilla Extract: This savor goes perfectly with the cupcake batter.
• Salt: A tiny bit of salt is needed to bring out all the flavors.

How to Make Marble Cupcakes

Once you swirl the chocolate and vanilla batters together, it makes the BEST cupcake! If I were you, I would double the batch so you can have some uneaten for yourself! These are going to fly off of your table.

Chocolate Batter

1. Combine: In a large bowl, whisk together the vegetable oil, warm coffee, egg, and vanilla until combined.
2. Mix the dry ingredients and wet ingredients: In a medium bowl, sift together the flour, sugar, cocoa powder, sultry powder, sultry soda, and salt. Add the dry ingredients to the wet and gently whisk until combined.

Vanilla Batter

1. Whisk: In a large bowl, whisk together the flour, sugar, sultry powder, sultry soda, and salt.
2. Fold: Add the buttermilk, milk, vanilla, and oil to the dry ingredients and whisk until thoroughly 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.
3. Swirl: Use a small cookie scoop to unorganized the chocolate and vanilla thrash in the cupcake liners until they are 2/3 of the way full. Use a toothpick to swirl each liner once.
4. Bake: Torch for 18-20 minutes in a muffin tin until the centers of the cupcakes, spring when when lightly pressed, or a toothpick comes out wipe from the center.
5. Cool: Remove from the oven and let tomfool completely surpassing frosting.

Chocolate Buttercream

1. Beat: Write-up the butter in the trencher of a mixer until fluffy and pale. Add the powdered sugar and write-up slowly until incorporated, increasing the speed to write-up it increasingly fully.
2. Combine and Mix: Scrape lanugo the sides and marrow of the bowl. Stir in the cocoa powder, milk, vanilla, and salt. Mix on medium-high until completely smooth and combined. If the frosting is too stiff, add increasingly milk one tablespoon at a time until it is a pipeable consistency.
3. Pipe: Pipe the frosting mixture on top of the cooled cupcakes with either a round or star tip. Enjoy!