Double Chocolate Marble Cupcakes |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 26 |
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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! Ingredients:
milk chocolate batter |
190 g granulated sugar |
87 g flour |
35 g unsweetened cocoa |
25 g powdered skim milk powder |
3 g baking powder |
3 g baking soda |
pinch salt |
1 egg |
250 ml whole milk |
60 ml canola oil |
10 ml vanilla |
dark chocolate batter |
87g flour |
45g unsweetened cocoa (dark if you can get it) |
3 g baking powder |
3 g baking soda |
pinch salt |
1 egg |
250 ml brewed, cooled coffee |
60 ml canola oil |
5 ml vanilla |
150 g dark brown sugar |
Directions:
1. Preheat oven to 350F, grease or line muffin cups.
2. In a bowl, whisk together granulated sugar, flour, cocoa, milk powder, baking powder, baking soda and salt. Set aside.
3. Beat together egg, milk, oil and vanilla, set aside.
4. In another bowl, combine the second amounts of flour, cocoa, baking powder, baking soda and salt.
5. Separately, beat together the second egg, coffee, oil, vanilla and brown sugar.
6. Add the milk mixture to the first bowl of dry ingredients and beat 2 minutes.
7. Add the coffee mixture to the second bowl of dry ingredients and beat 2 minutes.
8. Dollop amounts of milk and dark chocolate batters into the prepared cups, filling no more than 2/3 of the way full.
9. Use a chopstick or skewer to lightly swirl the batters.
10. 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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