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Vanilla and Chocolate Marble Cupcakes – The Baking Duck

Vanilla and Chocolate Marble 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.



I know that doing two different flavours in a cupcake can be a bit daunting because people think they need to make two separate mixtures but you don’t at all. One mixture is plenty and will be enough to make all these cupcakes.

I would just make sure you keep an eye on how much of each mixture adding to the cupcake cases to ensure that each cupcake has a similar amount of each mixture.


Vanilla and Chocolate Marble Cupcakes

Course Snacks
Cuisine British
Keyword Cakes, chocolate, Cupcakes, marble cupcakes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 cupcakes



  • 175 g Unsalted Butter Room Temperature
  • 175 g Caster Sugar
  • 1 tsp Vanilla Extract
  • 3 Eggs
  • 175 g Self-Raising Flour
  • 3 tbsp Cocoa Powder
  • 25 g Milk chocolate Melted
  • 25 ml Milk


  • 200 g Unsalted Butter Room Temperature
  • 1 tsp Vanilla Extract
  • 400 g Icing Sugar
  • 35 g Milk Chocolate Melted
  • 2 tbsp Cocoa Powder



  • 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, 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.


  • 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. The cupcakes will last 3 days in a sealed container.

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