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 CHOCOLATE CHIP CUPCAKES
These are excellent for transporting to school parties or other gatherings. Because there is no icing you can stack them easily and they are not as messy to eat (especially for children) than cupcakes with icing. I've had teachers request that I make these for that reason and the fact that they are super yummy and rich tasting. These have been a family favorite for over 20 years.
Provided by Starweaver
Categories Dessert
Time 25m
Yield 24 cupcakes
Number Of Ingredients 8
Steps:
- Prepare filling:.
- Combine cream cheese and 1/2 cup sugar; beat until smooth.
- Add egg, 1/8 tsp salt, stirring well.
- Fold in chocolate chips. Set aside.
- Prepare cake mix according to package directions.
- Spoon batter into lined muffin pans filling 1/2 full.
- Spoon 1 rounded tablespoon filling into center of each cupcake.
- Bake at 350°F for 25-30 minutes.
Nutrition Facts : Calories 227.7, Fat 14.2, SaturatedFat 4.9, Cholesterol 45.6, Sodium 230.4, Carbohydrate 24.7, Fiber 0.9, Sugar 16.4, Protein 3.3
MARBLE CUPCAKES WITH WHIPPED TOPPING
Marble cupcakes are impressive to look at but oh-so-easy to make. Get out the semi-sweet chocolate and yellow cake mix and let's get started.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Microwave 4 oz. chocolate as directed on package; set aside to cool. Shave remaining chocolate.
- Prepare cake batter as directed on package; spoon 3-3/4 cups evenly into 24 paper-lined muffin cups. Stir melted chocolate into remaining batter; spoon over batter in cups. Swirl gently with toothpick.
- Bake as directed on package for cupcakes. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
- Beat pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP; spread onto cupcakes. Garnish with shaved chocolate.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0.6365 g, Sugar 0 g, Protein 1 g
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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- 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.
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