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Chocolate Marble Cupcakes

Melt-in-Your-Mouth Chocolate Marble Cupcakes Recipe

These Chocolate Marble Cupcakes are a delightful marriage of flavors and textures, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups all-purpose flour can substitute with cake flour for a lighter texture
  • 2 teaspoons baking powder no substitutes required for effective results
  • 0.5 teaspoon salt use kosher salt or sea salt as alternatives
  • 0.5 cups unsalted butter can substitute half with vegetable oil for a softer crumb
  • 1 cups granulated sugar brown sugar can deepen the flavor
  • 2 whole eggs use flax eggs for a vegan alternative
  • 1 teaspoon vanilla extract can substitute with almond extract for variation
  • 0.5 cups milk buttermilk can create a more tender crumb
For the Chocolate Batter
  • 0.25 cups unsweetened cocoa powder can substitute with dark cocoa powder for a deeper taste
  • 0.5 cups hot milk or water hot water can be a suitable alternative
Optional Additions
  • chocolate chips to enhance flavor and texture
  • frosting ideal for topping to elevate presentation as desired

Equipment

  • muffin tin
  • Mixing bowls
  • electric mixer
  • measuring cups
  • Measuring Spoons
  • toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until blended.
  3. In a large bowl, cream together the softened butter and sugar on medium speed until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Then add vanilla extract and mix until combined.
  5. Gradually mix in the flour mixture alternating with the milk until the batter is smooth.
  6. Combine cocoa powder with hot milk or water, stirring until fully dissolved, then fold into part of the vanilla batter.
  7. Spoon vanilla batter followed by chocolate batter into cupcake liners; gently swirl with a toothpick.
  8. Bake in the preheated oven for 18-22 minutes until a toothpick comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 27gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. Avoid overmixing to keep cupcakes light and airy. Allow to cool completely before frosting.

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