Vanilla and Chocolate Marble Cupcakes
Servings 12 cupcakes
Ingredients
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
Buttercream
- 200 g Unsalted Butter Room Temperature
- 1 tsp Vanilla Extract
- 400 g Icing Sugar
- 35 g Milk Chocolate Melted
- 2 tbsp Cocoa Powder
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, 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.
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. The cupcakes will last 3 days in a sealed container.