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.

Print Recipe
Chocolate Marble Milkshake Cupcakes
Course Snacks
Cuisine Cake
Keyword Cakes
Prep Time 20 minutes
Cook Time 20-25 minutes
Servings
cupcakes
Ingredients
Buttercream
Course Snacks
Cuisine Cake
Keyword Cakes
Prep Time 20 minutes
Cook Time 20-25 minutes
Servings
cupcakes
Ingredients
Buttercream
Instructions
Cupcakes
  1. 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.
  2. 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.
  3. 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.
  4. Once cooled, make a hole in each cupcake with a spoon then add chocolate sprinkles to the middle of each cupcake.
Buttercream
  1. 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.
  2. 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.
  3. 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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