Easy Chocolate Cupcakes with Marbled Buttercream, a quick and easy treat that is perfect for every occasion. The chocolate sponge is moist and rich, and the vanilla and chocolate buttercream makes them looks so impressive. A simple dessert that requires basic preparation, and out of the oven in 20 minutes.
Cupcakes are mini cakes that take a fraction of the time to make, but look as good as a cake you slaved away for hours to bake. Plus they are perfect for every party or celebration. Especially kids' parties. My little ones adore cupcakes or any kind, well I guess they like the icing more, but still, who can blame them?!
Ready-made cupcakes are nowhere near as delicious. The icing/buttercream/frosting always tastes cheap and the flavours are not as strong as the basic icing you can make at home with pretty much 2 basic ingredients: icing /confectioner's sugar and butter.
When it comes to flavours, the sky is the limit, you can go for pretty much anything you can think of. But, as it happens, less is more, and the two classic flavours: vanilla and chocolate, are my favourite of them all.
You can either use them separately, or combine them to create a marble effect, which looks pretty amazing, doesn't it? All you need is a piping bag, and the rest is easy peasie.
How to make chocolate cupcake sponge
Making the sponge is an easy job, just make sure the butter is soften at room temperature(but not melted), and the eggs and milk are at room temperature too.
- in a bowl, beat together the sugar and butter until you get a creamy consistency
- add the eggs one by one, mixing well after each addition
- add the sifted flour, cocoa powder and vanilla extract, and beat well until smooth
- grease and flour a 12-hole muffin tray, and divide the mixture evenly
- bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20 minutes
- remove from the oven, leave to cool for 5 minutes, then use a sharp knife to remove them from the tin
- transfer to a cooling rack, and leave them to cool completely
How to make marbled buttercream
If you have a food processor or a blender, making buttercream is so much easier. It can, of course, be made using a hand mixer too, although you have to be careful for the icing sugar not to go everywhere when you first start beating it.
- sift the icing sugar - this step is crucial to obtain a smooth, lump-free buttercream, otherwise not even the food processor can give you the result you want if the sugar is lumpy
- add the sugar to a food processor together with the soft butter, vanilla extract and milk
- blitz everything until smooth
- scoop out half of the buttercream, and set aside in a bowl
- add the cocoa powder to the half remaining in the food processor, and blitz again to get the chocolate buttercream
Now we have 2 colours waiting to be piped onto the cupcakes. Once the cupcakes are cooled down, fit the preferred nozzle onto a piping bag, and alternate one spoonful of vanilla buttercream with one spoonful of chocolate buttercream. Pipe onto each cupcake, and job done!
Tips and tricks
There aren't many tricks when it comes to making cupcakes, they are probably one of the easiest desserts you can make. My Cadbury Creme Egg Cupcakes are still one of my favourite desserts to bake at Easter, and they use the same basic recipe for the sponge.
One thing I would recommend is storing the cupcakes in cool place, but not the fridge! The buttercream will harden, and the sponge will be too dense and heavy, as the butter in the sponge hardens as well.
It might sound as a cliché, but do use a good-quality vanilla extract, that will make all the difference when it comes to super tasty cupcakes. And that's it, a crowd-pleaser recipe for all ages.
Other cupcake recipes
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Easy Chocolate Cupcakes with Marbled Buttercream
For the sponges
- 150 g sugar
- 150 g butter, soften
- 3 eggs
- 125 g plain flour
- 2 tablespoon cocoa powder
- 1 teaspoon vanilla extract
For the duo buttercream
- 125 g butter, soften
- 250 g icing/confectioners' sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1 tablespoon cocoa powder
- To make the sponges, add the butter and sugar to a bowl, and use an electric mixer to beat them well until creamy.
- Add the eggs one by one, beating well after each addition.
- In go the flour, cocoa powder and vanilla extract.
- Beat again to incorporate.
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Grease and flour a 12-hole muffin tray, and divide the batter evenly.
- Bake for 20 minutes.
- Remove from the oven, and leave to cool for 5 minutes.
- Use a sharp knife to remove the cupcakes from the tray, transfer them to a cooling rack, and leave to cool completely.
- To make the icing, add the butter, sifted icing sugar, milk and vanilla extract to a food processor and blitz until smooth.
- Remove half of the icing, and set it aside in a bowl.
- Add the cocoa powder to the remaining icing in the food processor, and blitz again.
- Fit a nozzle onto a piping bag, and alternate one spoonful of vanilla buttercream, and one spoonful of chocolate buttercream.
- Pipe on the cooled cupcakes.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
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