Double Chocolate Marble Cupcakes
From jo_jo_ba 14 years ago
- 25 minutes to make
- Serves 26
This is a bit of a fiddly recipe, relying on the simultaneous creation of two separate batters, but the result is worth it in the end. Creamy milk chocolate gets swirled with a rich, deep bittersweet batter for a subtle but delicious contrast. Read more For the epitome of decadence you can frost them with white chocolate icing! See less
Ingredients
- milk chocolate Batter shopping list
- 190 g granulated sugar shopping list
- 87 g flour shopping list
- 35 g unsweetened cocoa shopping list
- 25 g powdered skim milk powder shopping list
- 3 g baking powder shopping list
- 3 g baking soda shopping list
- pinch salt shopping list
- 1 egg shopping list
- 250 mL whole milk shopping list
- 60 mL canola oil shopping list
- 10 mL vanilla shopping list
- --- shopping list
- dark chocolate Batter shopping list
- 87g flour shopping list
- 45g unsweetened cocoa (dark if you can get it) shopping list
- 3 g baking powder shopping list
- 3 g baking soda shopping list
- pinch salt shopping list
- 1 egg shopping list
- 250 mL brewed, cooled coffee shopping list
- 60 mL canola oil shopping list
- 5 mL vanilla shopping list
- 150 g dark brown sugar shopping list
How to make it
- Preheat oven to 350F, grease or line muffin cups.
- In a bowl, whisk together granulated sugar, flour, cocoa, milk powder, baking powder, baking soda and salt. Set aside.
- Beat together egg, milk, oil and vanilla, set aside.
- In another bowl, combine the second amounts of flour, cocoa, baking powder, baking soda and salt.
- Separately, beat together the second egg, coffee, oil, vanilla and brown sugar.
- Add the milk mixture to the first bowl of dry ingredients and beat 2 minutes.
- Add the coffee mixture to the second bowl of dry ingredients and beat 2 minutes.
- Dollop amounts of milk and dark chocolate batters into the prepared cups, filling no more than 2/3 of the way full.
- Use a chopstick or skewer to lightly swirl the batters.
- Bake 23-25 minutes, until the toothpick test comes clean. Cool in tins 10 minutes before turning out onto rack and cooling completely.
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" It was excellent "