MARBLE BLACK AND WHITE CUPCAKE RECIPE

The marble effect in baking is in itself quite exceptional. These beautiful swirls, clean and fine with a contrasting mixture of colors, give a look that is even more luring and turns out to bring forth a delectable and harmonious mix of flavors with every single move taken. Certainly, among the beautiful examples of that phenomenon one should consider these stunningly beautiful marble black and white chocolate cupcakes – just a perfect example of how an otherwise simple cupcake is made truly special by this art of marbling.

The divine blend of sumptuously rich dark chocolate combined with luscious white chocolate is carried out in a manner making this sophisticated dessert from the aesthetic perspective yet even more delicious on the palate. This beautiful marbling, originally hailing from European kitchens, is now revered as the technique adopted universally by bakers. It provides good aesthetics and nice taste in several of the baked items, hitting the senses at each bite.

These are indulgent cupcakes, made either as an excuse for a special event or just for indulging oneself with a fabulous dessert that undoubtedly will impress anyone who tastes them. Using two different bases—which can either be a classic plain chocolate or a delight of chocolate and vanilla swirl—you can do this recipe according to your taste. Which means every cupcake can be individual and filled with all flavors that everyone will enjoy.

MARBLE BLACK AND WHITE CUPCAKE RECIPE

Recipe by EmmaCourse: Cupcakes

Servings

12

servings

Prep time

45

minutes

Cooking time

20

minutes

Calories

380

kcal

Ingredients

• For the Cupcakes:

• 1 cup (125g) all-purpose flour

• 1/2 cup (100g) granulated sugar

• 1/4 cup (25g) cocoa powder (for plain chocolate base)

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup (115g) unsalted butter, softened

• 2 large eggs

• 1/2 cup (120ml) buttermilk

• 1 tsp vanilla extract

• 1/4 cup (50g) melted dark chocolate

• 1/4 cup (50g) melted white chocolate

• For the Frosting:

• 1/2 cup (115g) unsalted butter, softened

• 1-2 tbsp heavy cream or milk, as needed

• 1 tsp vanilla extract

• 1 1/2 cups (190g) powdered sugar

• 2 tbsp cocoa powder (for the dark chocolate part)

• 2 oz (55g) white chocolate, melted

• 2 oz (55g) dark chocolate, melted

Steps

• Preheat your oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
• Prepare the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
• Mix the wet ingredients: In a large bowl, beat the softened butter until creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
• Choose your base: Option 1: Plain Chocolate Base
  Add the cocoa powder to the batter and mix until fully incorporated. Fold in the melted dark chocolate.
  Option 2: Chocolate and Vanilla Swirl Base
  Divide the batter into two equal parts. In one half, mix in the cocoa powder and melted dark chocolate. In the other half, fold in the melted white chocolate. Spoon a small amount of dark chocolate batter into each cupcake liner, then add a spoonful of white chocolate batter on top. Use a toothpick to gently swirl the batters together for a marbled effect.
• Bake: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
• Prepare the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until fully incorporated. Split the frosting into two equal parts. In one part, mix in the melted dark chocolate and cocoa powder. In the other part, mix in the melted white chocolate and vanilla extract. Add cream or milk as needed to reach your desired consistency.
• Frost the cupcakes: Using a piping bag fitted with a large star tip, fill one side of the bag with the dark chocolate frosting and the other side with the white chocolate frosting. Pipe swirls on top of each cupcake, creating a beautiful marbled effect.
• Optional decoration: For a final touch, lightly dust the frosted cupcakes with edible gold flakes or a touch of pearl powder for added elegance.
• Serve and enjoy: These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.

Emma’s Tips

• Perfecting the Marble Effect: When swirling the batters together, less is more. A few gentle swirls with a toothpick will give you that beautiful marble look without blending the batters too much.
• Enhancing Flavor: For an even richer flavor, consider using high-quality chocolate for both the dark and white chocolate portions of the recipe. It makes a noticeable difference in taste.
• Frosting Consistency: If your frosting feels too thick, add a bit more cream, one teaspoon at a time, until it’s smooth and spreadable. If it’s too thin, a little extra powdered sugar can help thicken it up.

Storage Advice

Store the cupcakes in an airtight container at room temperature for up to 3 days. If you need to store the cupcakes longer, they are good to go for up to a week; just make sure to bring them to room temperature before serving so that you can enjoy full-flavored cupcakes with full textural pleasure.