Description
These Marble Black and White Cupcakes offer a delightful combination of rich chocolate and classic vanilla flavors swirled together in one moist, tender cupcake. Perfect for any occasion, they deliver a visually appealing marble effect with a balanced sweetness and a soft crumb.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, large egg, and vanilla extract together. Then add this wet mixture to the dry ingredients and stir gently just until everything is combined, ensuring not to overmix for a tender texture.
- Prepare Chocolate Batter: Divide the batter evenly into two separate bowls. To one bowl, sift in the unsweetened cocoa powder, then add the boiling water and stir well until the chocolate batter is smooth and fully combined.
- Fill Cupcake Liners: Alternate spoonfuls of the vanilla and chocolate batter into each cupcake liner. Use a toothpick to swirl the two batters gently within each cup to create a beautiful marble effect.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, signaling they are perfectly baked.
- Cool: Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving or decorating.
Notes
- For best results, use fresh baking powder and baking soda to ensure proper leavening.
- Do not overmix the batter to keep cupcakes soft and fluffy.
- Use boiling water for the chocolate batter to enhance the cocoa flavor and create a moist texture.
- Let cupcakes cool fully before frosting to prevent melting.
- Leftover cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
