A perfect cupcake for when you can’t decide whether you fancy chocolate or vanilla cake! This simple cupcake recipe consists of chocolate and vanilla cake batter layered together and decorated with a swirl of milk chocolate buttercream.
Sometimes I want a chocolate cake and other times I really crave a vanilla cake, but when you combine the two in a cake you’ve created a truly special cupcake treat.
My sister bakes amazing marble cakes and this cake really is a super popular birthday cake choice in our house because you get the taste of chocolate and vanilla together!
I asked on my social media platforms what cupcake recipes you wanted to see on the blog and I had some delicious responses. My friend, Alice, suggested baking marble cupcakes and I figured because I hadn’t shared a marble cake/cupcakes recipe on here yet, it was time to do something about that!
As you know already if you’ve baked/read recipes from this blog you’ll know I only share easy recipes that are totally fail-proof. The last thing I want you to do is waste your time and money on recipes that don’t work and you’re unhappy with. I love putting a big smile on you and your family and friends faces with my recipes!
This cupcake batter is super easy to prepare. It’s made the same way I make the batter for this Classic Victoria Sandwich, but this time we’re splitting the batter into two and adding cocoa powder to one part of the batter. The only bad part is there’s one more bowl to wash up once you’re done baking, but these cupcakes are worth it!
To construct the cupcakes ready for baking, once you’ve filled your cupcake/muffin tin with paper cases, dollop a spoonful of vanilla batter in one paper case, then repeat the previous step this time with a spoonful of chocolate batter on top of the vanilla batter (or do this the opposite way round if you prefer). Then continue to repeat alternating the batters until all the paper cases are 3/4 full and you’ve used up both cake batters. Seriously so easy and these cupcakes look impressive when they’re baked!
The cupcakes suit a whole host of different buttercream recipes. I picked to decorate my cupcakes with milk chocolate buttercream, but cream cheese frosting or even vanilla or white chocolate buttercream would pair well with the cupcakes.
I used my favourite ultra creamy milk chocolate buttercream recipe to top the cupcakes. I had a slight ingredient problem in my kitchen before baking these as I was running low on icing sugar and we couldn’t get any in our shopping and to make things worse I also discovered that my muffin tin was thrown out by accident < every bakers absolute nightmare! So first I had to order a new tin to bake the cupcakes and then I had to improvise by making icing sugar ready for my buttercream! Simply using my blender (which I use to make smoothies) I blended caster sugar with cornflour. I worried how it would turn out, but I’m impressed how easy it was to make my own.
If you’re looking for a new cupcake recipe to bake during lockdown, here’s my super simple and yummy marble cupcakes. These cupcakes lasted less than a day in our house, I think that tells you just how good these cupcakes taste. Enjoy everyone!
175g butter (salted or unsalted), softened
175g caster or granulated sugar
3 large free-range eggs, at room temperature
1 teaspoon vanilla extract
175g self-raising flour, sifted
3 tablespoons cocoa powder, sifted
Milk Chocolate Buttercream:
125g butter (salted or unsalted), softened
250g icing sugar, sifted
200g milk chocolate, melted and cooled slightly – you can use a mix of dark/milk or use all white chocolate
1 teaspoon vanilla extract
3-4 tablespoons double cream or milk (sometimes I add a tablespoon extra to make it creamier)
Small pinch of salt (add a pinch extra if using unsalted butter)
- Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 12-hole cupcake/muffin tin with paper cases.
- To make the cupcakes: In a large mixing bowl, cream the butter and sugar until creamy and pale in colour. Add the eggs one at a time mixing well before adding the next and also add the vanilla – don’t worry if the mixture looks curdled as once you add the flour it will be fine.
- Now fold through the sifted flour and once the flour is nearly all mixed through add the milk and mix until combined.
- Split the batter into two portions – this doesn’t have to be exactly equal. Then stir the cocoa powder into one batter until incorporated.
- Take a spoonful of vanilla batter and add to the paper case, then place a spoonful of the chocolate batter in top. Repeat until all the cake batter has been used up.
- Bake the cupcakes for 18-20 minutes or until a cake tester comes out clean when inserted into the centre of one of the cupcakes. Leave the cupcakes to cool in the tin for a few minutes and then transport them to a wire rack to finish cooling completely.
- To make the buttercream: Cream the butter for a minute to soften. Add the icing sugar and vanilla extract and beat for about 5 minutes until it’s fluffy and has turned pale in colour. Add the melted chocolate along with the cream and a pinch of salt. Mix until just combined.
- Decorate the cupcakes as desired, I pipe buttercream on the tops of mine but you can also spread the buttercream with knife on top of the cupcakes. Add sprinkles if you like – I used white chocolate stars from Cake Angels Sweetie Pie Sprinkles which were kindly gifted to me to bake with during lockdown.
The cupcakes will store in an airtight container at room temperature for up to 3 days.
Keep up to date with me on:
Like my Facebook page here