Best Marble Chocolate Cupcakes Recipes

Marble Chocolate Cupcakes image

Provided by chizylass

Time 20m

Yield Makes Cakes

Number Of Ingredients 6

Steps:

Put 21 paper baking case in a muffin pan, or place 21 double-layer paper cases on a baking sheet.
Put the margarine,sugar,eggs,flour and milk in a large bowl and using and electric hand whisk,beat together until just smooth.
Divide the mixture between 2 bowls. Add the melted chocolate to one bowl and stir together until well mixed. Using a tea spoon, and alternating the cocolate mixture with the plain mixture, put four half-teaspoons into each paper case.
Bake the cupcakes in a preaheated oven,180'C/350'F,Gas Mark 4, for 20 minutesor until well risen and springy to the toach. Transfer to a wire rack to cool.

Chocolate Glazed Marble Cupcakes image

Provided by Food Network Kitchen

Time 2h30m

Yield 12 cupcakes

Number Of Ingredients 11

1 1/2 cups all-purpose flour (see Cook's note)
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
2/3 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk
2 tablespoons unsweetened cocoa powder
1 cup chopped semisweet chocolate (not chips)
1/2 cup heavy cream

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.