Marble Cupcakes
If you love chocolate and vanilla, then these are the cupcakes for you! Top these creative and delicious cupcakes with your favourite chocolate or vanilla frosting.
Storage Time: 2-3 days in the refrigerator and up to 2 months in the freezer.
Yield: Makes 12
May 31, 2021
Marble Cupcakes
Ingredients
- 3 tbsp granulated sugar
- 3 tbsp milk (2%)
- 1 1/2 ounces unsweetened chocolate, chopped
- 1/4 tsp baking soda
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup salted butter
- 3/4 cup granulated sugar
- 2 egg whites
- 2/3 cup milk (2%)
- 1 tsp vanilla
Directions
- Preheat oven to 375°F.
- Combine 3 tbsp sugar, milk and chocolate in a small saucepan and cook over low heat until thick and smooth, stirring constantly. Stir in baking soda. Cool slightly.
- Meanwhile, combine flour, baking powder and salt in a bowl; set aside.
- Using medium speed of an electric mixer, beat together butter and 3/4 cup sugar until fluffy. Beat in egg whites, one at a time, beating well after each addition. Beat in vanilla.
- Beginning and ending with flour mixture, add flour mixture alternately with milk to butter mixture, beating after each addition until blended. Continue beating until batter is smooth and light, about 2 minutes.
- Divide batter into 2 parts; to one part, add chocolate mixture, stirring until blended.
- Spoon batter by tablespoon into greased or paper-lined muffin cups, alternating vanilla and chocolate mixtures, filling cups two-thirds full. Swirl batters together using a knife or toothpick.
- Bake until a cake tester inserted in centres comes out clean, about 20 minutes.
- Cool cupcakes in pans for 5 minutes. Remove from pans and cool completely on racks.
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Nutritional analysis per cupcake:
211 calories, 6.8 g fat, 3.5 g protein, 34.8 g carbohydrate, 0.8 g fibre, 242 mg sodium