Marble Cupcake Recipes
CHOCOLATE GLAZED MARBLE CUPCAKES
Classic chocolate-vanilla marble cupcakes get an update with a rich chocolate glaze.
Provided by Food Network Kitchen
Time 2h30m
Yield 12 cupcakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F and line a 12-cup muffin tin with cupcake liners.
- Whisk the flour, baking powder and salt together in a medium bowl. Beat the eggs and sugar together in another medium bowl with an electric mixer on medium-high speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- Reduce the mixer speed to low and add half the flour mixture, followed by the milk and the remaining flour mixture, beating until each addition is just incorporated. Remove one-third of the batter (about 1 cup) and stir in the cocoa powder. Alternate dropping spoonfuls of the batters into the cupcake liners, using a larger spoon for the yellow batter and a smaller spoon for the chocolate batter. Swirl with an offset spatula or a skewer.
- Bake until a toothpick inserted in the center of the cakes comes out clean, 18 to 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.
- Put the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it just simmers. Pour the cream over the chocolate and let sit for 1 minute. Then gently stir until smooth and glossy. Cool the glaze slightly until thickened but not hard. Spread 1 tablespoon of glaze on top of each cupcake or dip the top of the cupcake in the glaze.
MARBLE SWIRL BROWNIE CUPCAKES
Delicious brownie cupcakes with dark chocolate chips and then white chocolate chips melted & drizzled on top making a swirl. I highly recommend using only Betty Crocker Original Supreme brownie mix that has the Hershey's syrup pouch - I have tried others & this one is the best for this recipe.
Provided by BlondieItaliana
Categories < 60 Mins
Time 39m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 & line cupcake pan with liners & spray liners with cooking spray if desired to help peel away later.
- Make brownie batter as directed on box using water, oil & eggs. Stir in dark chocolate chips & the non-melted 1/4 cup white chocolate chops. Divide batter among liners in pan.
- In small microwaveable bowl, melt the additional 1/4 cup white chips and stir until smooth - do not over cook - microwave for about 20 seconds then stir & see if another 10-20 seconds needed. When melted, stir with teaspoon & drizzle over each cupcake batter evenly.
- Bake 24-26 minutes or until tops appear cracked & dry.
- Cool about 10 minute before removing from pans then cool additional 30 minutes.
Nutrition Facts : Calories 286.5, Fat 14.7, SaturatedFat 3.8, Cholesterol 27.2, Sodium 142.2, Carbohydrate 38.9, Fiber 0.3, Sugar 6, Protein 3
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HOW TO MAKE MARBLE CUPCAKES - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 12Estimated Reading Time 3 minsCategory Dessert, Main DishTotal Time 42 mins
- Heat oven to 350ºF. Line 12-cup regular muffin tin with paper cupcake liners.Sift flour, salt, and baking powder together.
- Add eggs, one at a time, mixing until blended, scraping the sides and bottom of bowl as needed.
- Beat in vanilla and almond extracts. On low speed, add flour mixture in 3 additions, alternating with the 1/2 cup milk, beginning and ending with the flour.
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ULTIMATE MARBLE CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.5/5 (13)Category CupcakesServings 14Total Time 3 hrs
- Preheat oven to 350°F (177°C). Line muffin pan with 12 cupcake liners and an additional pan with 2 liners. This recipe makes about 14 cupcakes. Set them aside.
- in a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, 3/4 cup milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Transfer 3/4 cup of batter to another medium bowl. Mix in cocoa powder and 1 Tablespoon milk until combined. Chocolate batter will be extremely thick.
- Spoon 1 Tablespoon of vanilla batter into each cupcake liner. Top with a spoonful of chocolate batter, then more vanilla batter on top until all batters have been used up. At this point you may swirl the batters together very lightly using a toothpick or leave them as is, as I explained in the post. Bake the cupcakes for 20-24 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
- sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
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