Name: Chocolate Vanilla Marble Cupcakes
Prep time: 15 min
Cook time: 20 min
Yield: 12 cupcakes or 1 9-inch cake
Ingredients: !Vanilla Batter; 1 2/3 cups all purpose flour; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1/4 cup butter, melted; 1/4 cup canola or vegetable oil; 3/4 cup granulated sugar; 1/4 cup brown sugar; 1 egg + 1 egg white; 1/4 cup greek yogurt; 3/4 cup milk (whole or 2%); 2 tsp vanilla extract; !Chocolate Batter; 1/4 + 2 Tbsp cocoa powder; 3 Tbsp coffee, brewed; 1/4 tsp espresso powder; !Milk chocolate frosting; 1/2 cup butter, softened; 1/4 cup cocoa powder; 2-3 cup powdered sugar; 2 Tbsp heavy cream; 1 tsp vanilla extract; pinch of salt; !Vanilla Frosting; 1/2 cups butter, softened; 2-3 cups powdered sugar; 2 Tbsp heavy cream; 1 tsp vanilla extract; pinch of salt

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Homemade chocolate cake and homemade vanilla cake are swirled together to create a gorgeous Chocolate Vanilla Marble Cupcake recipe! Homemade chocolate buttercream and homemade vanilla buttercream are swirled together to make a beautiful marble buttercream! These marble cupcakes are so simple and so easy!

Guess what?

I’m headed to The Big Apple!

One of the best trips I’ve ever been on was an East Coast tour I took with my mom and sister a while back. I fell in love with New York and have always wanted to travel back there, but the timing has never seemed right. But, the truth is, timing will never be exactly right. So when my sister called me and suggested we take a last summer fling to New York, I said absolutely!

We’ve been planning our itinerary like crazy, which, let’s be honest, consists mainly of bakeries to try (we are for sure trying Magnolia Bakery’s Banana Pudding!). But, hey, New York has some of the greatest eateries, and it would be a real shame if I didn’t try at least 1/3 of them (they may have to roll me off the plane of my return flight).

But seriously. Between wanting Ice Cream Cookie Sandwiches from Milk & Cookies Bakery, Peach Donuts from Doughnut Plant, and all the iced coffees I can possibly want…rolling is a definite possibility.

What a way to go, though.

These cute marble cupcakes were made for my brother-in-law’s birthday, per his request, and I was more than happy to oblige. The only time I’ve ever eaten marble cake was in my high school government class during our study of federalism. I know, so random. Buuut, anytime there’s an excuse to eat cake is just fine by me.

Anyway, I had an epiphany after tasting these bad boys. I have literally been missing out on life for years.

I know I sound dramatic, but it’s a simple pairing of classic flavors, but the mix of chocolate and vanilla is out of this world.

Thank you, Government class. These marble cupcakes are #winning

A Latte Food

Yields 12 cupcakes or 1 9-inch cake

Chocolate Vanilla Marble Cupcakes

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

Vanilla Batter

1 2/3 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup butter, melted
1/4 cup canola or vegetable oil
3/4 cup granulated sugar
1/4 cup brown sugar
1 egg + 1 egg white
1/4 cup greek yogurt
3/4 cup milk (whole or 2%)
2 tsp vanilla extract

Chocolate Batter

1/4 + 2 Tbsp cocoa powder
3 Tbsp coffee, brewed
1/4 tsp espresso powder

Milk chocolate frosting

1/2 cup butter, softened
1/4 cup cocoa powder
2-3 cup powdered sugar
2 Tbsp heavy cream
1 tsp vanilla extract
pinch of salt

Vanilla Frosting

1/2 cups butter, softened
2-3 cups powdered sugar
2 Tbsp heavy cream
1 tsp vanilla extract
pinch of salt

Instructions

Preheat oven to 350. Place cupcake liners in a 12-cup muffin tin, or spay a 9-inch cake pan.
In a small bowl, sift together flour, baking powder, baking soda, and salt.
In a second bowl, mix melted butter and oil together. Add in sugars and stir (mix will be gritty).
Stir in eggs, milk, vanilla, and yogurt and mix until blended.
Slowly, incorporate the dry ingredients into the wet ingredients, stirring gently.
Once the mix is just combined, transfer 1 cup of the batter into a new bowl.
Whisk in cocoa powder, coffee, and espresso powder.
Pour vanilla batter into muffin cups, about 1/4 way full.
Now, alternately spoon in chocolate and vanilla batter until each cup is 3/4 of the way full.
Take a tooth pick or cake tester to gently swirl the batters together.
Bake for 20-22 minutes or until a cake tester comes out clean.

Chocolate Frosting

Beat butter until light and fluffy. Gradually add in powdered sugar and cocoa powder, 1 cup at a time. (I usually use around 2 1/4 cups of powdered sugar, but if the consistency doesn't seem right, go ahead and use a little more)
Add in heavy cream and vanilla.
Beat until light and fluffy. Add salt if frosting is too sweet.

Vanilla Frosting

Beat butter until light and fluffy. Gradually add in powdered sugar, 1 cup at a time.
Add in heavy cream and vanilla.
Add salt to taste.

Decorating

When cupcakes or cake have cooled, frost the cake. In a piping bag, spoon the vanilla mixture on one side, and the chocolate on the other. When you pipe the frosting on, it comes out in that awesome swirled pattern!