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
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.
