Cakes & Bread
Pretty Chocolate-Vanilla Marble Cupcakes
Prep
15 min
Cook
20 min
Servings
12
Level
Easy
These marble cupcakes feature a beautiful blend of soft vanilla batter and chocolate swirled together in one sweet, tender bite. The marbled pattern makes these cupcakes look extra special even though they're super simple to make. Perfect as a laid-back snack, a lunchbox treat for the kids, or a treat to serve when guests come over.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 180 grams Medium-protein all-purpose flour
- 150 grams Granulated sugar
- 3 Eggs
- 125 grams Unsalted butter, melted
- 60 ml Full-cream milk
- 1 tsp Baking powder
- 1/2 tsp Vanilla powder
- 1/4 tsp Salt
- 2 tbsp Cocoa powder
- 2 tbsp Milk (to dissolve the cocoa powder)
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👩🍳 Instructions
- 1 Preheat the oven to 340°F (170°C). Prepare a cupcake pan and line each cavity with a paper liner.
- 2 In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until the mixture is pale, fluffy, and thick enough to leave a ribbon trail, about 5-7 minutes.
- 3 Sift the flour, baking powder, vanilla powder, and salt into the egg mixture. Gently stir with a spatula using a folding technique so you don't knock out too much air from the batter.
- 4 Pour in the melted butter and milk little by little, stirring gently the whole time, until the batter is smooth, evenly combined, and free of lumps.
- 5 Divide the batter into two portions. Set one portion aside as the plain vanilla batter.
- 6 Dissolve the cocoa powder in 2 tablespoons of milk, stir until smooth, then mix it into the second portion of batter until evenly colored to make the chocolate batter.
- 7 Spoon the vanilla and chocolate batters alternately into the paper liners, filling each about 3/4 full.
- 8 Use a toothpick or skewer to swirl the batter into a marble pattern with light circular motions—don't overmix.
- 9 Bake for 18-20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
- 10 Remove from the oven and let the cupcakes cool on a wire rack before serving or decorating as you like.
💡 Tips
• Make sure the melted butter has cooled slightly before mixing it into the batter so the eggs don't start cooking.
• Don't overmix the batter once the flour is added, so the cupcakes stay soft and don't turn dense.
• For a pretty marble pattern, just swirl the skewer 2-3 times—don't overdo it.
• Store the cupcakes in an airtight container to keep them soft for up to 2-3 days.
📊 Nutrition Facts / serving
210
Calories (kcal)
3.5 g
Protein
10 g
Fat
27 g
Carbs
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