Chocolate Marble Milkshake Cupcakes

These cupcakes were a last minute thing. I had planned to make something else but did not realise that I was missing an ingredient. Have to say though that I’m glad I went with these cupcakes instead as the marble effect is something I have never done so it gave me a chance to try something new.

Chocolate Marble Milkshake Cupcakes

Course Snacks
Keyword Cakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes

Ingredients

Cupcakes

  • 175 g unsalted butter
  • 175 g caster sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 175 g self-raising flour
  • 1 tbsp Cocoa Powder
  • 25 g milk chocolate melted
  • 25 ml milk

Buttercream

  • 200 g unsalted butter
  • 1 tsp vanilla extract
  • 400 g icing sugar
  • 35 g milk chocolate melted

Instructions

Cupcakes

  • Preheat the oven to gas 4/180 degrees. Line muffin tin with 12 paper cases. In a bowl, beat the butter and sugar until light and fluffy. Add the vanilla, then beat in the eggs, one by one, each with a spoonful of flour until smooth. Beat in the rest of the flour.
  • Put half the mixture in another bowl. Add the cocoa powder and melted milk chocolate to one bowl then add the milk to the other mixture.
  • Fill each case with spoonfuls of both mixtures then swirl a skewer through the mixtures to create a marble effect. Bake for 20 - 25 minutes.
  • Once cooled, make a hole in each cupcake with a spoon then add chocolate sprinkles to the middle of each cupcake.

Buttercream

  • Beat the butter in a bowl until pale and creamy, then add the vanilla extract. Add the icing sugar in 3 stages, beating between each addition until fully combined.
  • Divide between two bowls. Mix in the melted chocolate in one bowl then add both to one large bowl and swirl briefly with a skewer. Put into a piping bag with an open star nozzle.
  • Pipe the chocolate icing on top of the cupcakes with triple chocolate curls. The cupcakes will last 3 days in a sealed container.

In the UK at the moment we are having some hot weather so just to make sure the buttercream did not melt, I put the cupcakes in the fridge for half hour to make sure the buttercream set.

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