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
