Marble Cupcakes Recipe

Instructions

VANILLA BATTER

Preheat the oven to 350ºF (177ºC). Line the wells of a 12-count cupcake pan with cupcake liners and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
1 and ⅔ cups (200g) all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
In a large bowl with a handheld mixer⁵ or the bowl of a stand mixer fitted with the paddle attachment, beat together the melted butter, sugar, egg, yogurt, milk/cream, and vanilla extract on medium to high speed until completely smooth.
½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, 1 large egg, ¼ cup (61g) full fat1 yogurt or sour cream, 1 teaspoon vanilla extract, ¾ cup (180mL) whole1 milk or cream
Reduce the mixer speed to low, then slowly add the dry ingredients to the wet ingredients until just combined. Then, fold gently by hand with a large spatula and press out any large lumps of flour that remain by scraping them against the side of the bowl. Small lumps are ok.

CHOCOLATE BATTER

Remove ½ cup of the batter and pour it into a small bowl.
Add the cocoa powder and milk and stir to combine.
1 and ½ Tablespoons (8g) unsweetened cocoa powder, 1 Tablespoon (15mL) whole1 milk or cream

MARBLE CUPCAKES

Add a heaping 1 Tablespoon of vanilla cupcake batter to the cupcake liners. I like to use this #50 scoop for this step.
Add a heaping 1 teaspoon of chocolate batter to each well, right on top of the vanilla batter. I like to use a mini #110 cookie scoop for this portion.
Go back one more time and add another 1 Tablespoon of vanilla batter and 1 teaspoon of chocolate batter to each well, which should now have, from bottom to top, vanilla, chocolate, vanilla, and chocolate batter. Liners should be no more than ⅔ to ¾ of the way full with batter.
Use a toothpick or cake tester to swirl the batter in each liner, taking care not to stir it in circles, but rather swirl it into a swirly pattern.
Bake the cupcakes for 15-17 minutes or until a toothpick or cake tester inserted in the center comes out mostly clean. Allow cupcakes to cool completely before piping frosting on top.

SWIRLED SWISS MERINGUE BUTTERCREAM

To ensure all of your equipment is grease-free, wipe down your bowl, mixer attachment, and any spatula you may be using with lemon juice or vinegar before starting this recipe. Grease, along with fat (like egg yolks), will ruin your buttercream.
Heat a small saucepan of water over medium heat until it steams. Choose a saucepan that can fit whatever bowl you're using in the next step ensuring the water doesn't touch the bowl (I recommend testing this out before heating the water-- you only need about an inch or two of water to make this happen).
In the bowl of a stand mixer, or a large bowl to use with an electric hand mixer, combine the egg whites and granulated sugar. Place the bowl over the steaming pot to create a double boiler. You can also use an actual double boiler, but I find this setup works really well.
6 large egg whites3, 1 and ½ cups (300g) granulated sugar
Whisk the egg whites and sugar vigorously until the sugar melts completely and the egg whites become white and frothy. The mixture will start out sticky and thick but will move to thin and frothy with time and heat. This will take about 1 and ½ to 2 minutes. I like to test using my finger: carefully (the mixture is hot!) dip a clean finger into the mixture and rub it against your thumb. You should not be able to feel any sugar crystals. If you want to be as accurate as possible: you're looking for a temperature of 160ºF (71ºC) on an instant-read thermometer. This is my very favorite instant-read digital thermometer, and this is my favorite budget-friendly digital thermometer. When the egg/sugar mixture is ready, remove the bowl from the heat and place the bowl back onto the stand mixer.
Fit your stand mixer with the whisk attachment and whisk the egg white/sugar mixture on high speed until medium peaks form (it will resemble the texture of shaving cream). Keep in mind this can take a long time, sometimes up to 10-15 minutes for me. When it's ready, it will still be slightly warm, which will help in the next step. If no peaks are forming, your mixture is likely still too warm. Allow it to cool for a few minutes (or pop it in the fridge) before proceeding.
Reduce the mixer speed to low, then add the butter one Tablespoon at a time, waiting for the butter to completely incorporate before adding more, until you have used all of the butter. If at any time your mixture starts to look curdled or chunky, just keep mixing and it will correct itself.
1 and ½ cups (340g) unsalted butter4
Once all of the butter has been incorporated, increase the mixer speed to high and beat until medium to medium-stiff peaks form. Turn off the mixer, add the vanilla and salt, and beat again until stiff peaks form. If you are having trouble achieving peaks, place the bowl and whisk attachment in the fridge for about 10 minutes and then try again. Meringue (or even a kitchen) that is too warm can prevent the meringue from peaking properly.
2 teaspoons vanilla extract, ⅛ teaspoon salt
Remove about half of the Swiss meringue buttercream and place it in a bowl. Set aside.
Add the cooled chocolate mixture to the remaining buttercream left in the bowl and whisk on low until the chocolate is completely incorporated. You may need to use a spatula to fully incorporate the chocolate. You're looking for no streaks and a uniform light chocolate brown color.
3 ounces (85g) quality semi-sweet chocolate

PIPE SWIRLED FROSTING

Place a tall cup or glass on your work surface.
Fit a piping bag (reusable or disposable) with your tip of choice. I like to use a Wilton 1M or 2D tip.
Place the piping bag fitted with your tip into the tall glass. Fold the open part of the bag over the rim of the glass (see photos in the post above for visuals).
Using a large spatula, fill one side of the piping bag with the white frosting, trying your best to leave space next to it for the chocolate/other frosting.
Use a new spatula (or clean your current spatula) to fill the other side of the piping bag with the chocolate/other frosting.
Lift the overhang of the piping bag up and gently but firmly shake the bag a couple times so the frosting settles and removes air pockets. Twist the top of the bag closed.
Holding your piping bag straight up with one hand and the cupcake with your other hand, use constant pressure to pipe the frosting into a swirl. When your piping bag runs out, it's best to start with a clean bag so you have fresh swirls. Cupcakes stay fresh at room temperature for 3 days or in the refrigerator for up to 5 days. Cupcakes freeze well, up to 3 months. Thaw in the refrigerator or at room temperature.

Ingredients

VANILLA BATTER

CHOCOLATE BATTER

SWIRLED SWISS MERINGUE BUTTERCREAM

Instructions

VANILLA BATTER

CHOCOLATE BATTER

MARBLE CUPCAKES

SWIRLED SWISS MERINGUE BUTTERCREAM

PIPE SWIRLED FROSTING

Notes

Nutrition Disclosure