These marble black and white cupcakes are a gorgeous twist on the classic cupcake, blending two favorite flavors—vanilla and chocolate—into one delicious bite. The swirled design not only looks elegant but also delivers a rich, moist texture that’s hard to resist. Perfect for parties, celebrations, or just an afternoon treat, I find these cupcakes to be an absolute go-to when I want something both simple and impressive.
Why You’ll Love This Recipe
I love how these cupcakes bring the best of both worlds: the deep, cocoa flavor of chocolate and the sweet, smooth essence of vanilla. The marble swirl is easier to make than it looks, and it always earns compliments. Whether I’m baking for a crowd or keeping them all to myself, this recipe delivers consistent results. Plus, they’re light, fluffy, and just the right amount of indulgent without being overly sweet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
1/2 cup buttermilk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup boiling water
Directions
I preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, I whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, I mix the buttermilk, oil, egg, and vanilla extract. Then I combine the wet and dry ingredients and stir just until mixed.
Then I divide the batter evenly into two bowls. To one bowl, I sift in the cocoa powder and pour in the boiling water, stirring until it turns into a smooth chocolate batter.
I alternate spoonfuls of vanilla and chocolate batter into each cupcake liner. Then I swirl them gently with a toothpick to create that signature marble look.
After that I bake them for 18–22 minutes, until a toothpick comes out clean.
I let them cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes 12 standard-sized cupcakes
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories: Approximately 210 kcal per cupcake
Variations
I sometimes add a handful of mini chocolate chips to the chocolate batter for extra richness. A swirl of cream cheese frosting or even a dusting of powdered sugar on top can change the vibe completely. For a citrus twist, I’ve added a bit of orange zest to the vanilla batter before, and it worked beautifully.
Storage/Reheating
I store leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, I keep them in the fridge, where they stay fresh for about a week. If I want to enjoy them warm, I pop one in the microwave for 10–15 seconds, just enough to make it feel fresh again.
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FAQs
What’s the best way to swirl the batter?
I use a toothpick or a skewer to gently swirl the two batters together. I try not to overdo it—just a few figure-eights will give me a perfect marble effect.
Can I use whole milk instead of buttermilk?
Yes, buttermilk adds a bit more tang and tenderness. If I don’t have it on hand, I mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Can I freeze these cupcakes?
Absolutely. I let them cool completely and store them in a freezer-safe bag or container. They last for up to 3 months. I thaw them at room temperature before serving.
What frosting pairs best with these?
I love using vanilla buttercream or chocolate ganache, depending on what I’m in the mood for. A mix of both, piped in a swirl, really ties in the marble theme.
Can I make this recipe into a cake instead?
Yes, I’ve poured the batter into a 9-inch round cake pan and baked it for about 30–35 minutes. The result is just as moist and beautiful in cake form.
Conclusion
These marble black and white cupcakes are a must-try if I’m looking for something easy, elegant, and incredibly tasty. The balance of vanilla and chocolate in each bite makes them a hit with just about everyone. With minimal ingredients and a fun technique, they’re a baking win every time.
📖 Recipe:
Print
Marble Black and White Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These marble black and white cupcakes beautifully combine vanilla and chocolate in a moist, fluffy treat with an elegant swirl, perfect for any occasion.
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
1/2 cup buttermilk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup boiling water
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, oil, egg, and vanilla extract. Combine with the dry ingredients and stir just until mixed.
- Divide the batter evenly into two bowls. To one bowl, sift in the cocoa powder and add boiling water, stirring until smooth.
- Alternate spoonfuls of vanilla and chocolate batter into each cupcake liner. Swirl gently with a toothpick for a marble effect.
- Bake for 18–22 minutes, until a toothpick inserted comes out clean.
- Cool cupcakes for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Mini chocolate chips can be added to the chocolate batter for extra richness.
Top with cream cheese frosting, powdered sugar, or a mix of vanilla and chocolate frosting.
Add orange zest to the vanilla batter for a citrus twist.
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Microwave for 10–15 seconds to reheat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
