Chocolate Marble Cupcake

Here’s a detailed, step-by-step recipe for Chocolate Marble Cupcakes — soft, tender, and swirled with chocolate and vanilla.

Makes 12 standard cupcakes.

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Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 3/4 cup buttermilk (or milk with 1 tsp vinegar/lemon juice)

Chocolate Portion

• 1/4 cup unsweetened cocoa powder

• 2 tablespoons milk

Optional Frosting

• Chocolate or vanilla buttercream

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Step 1: Preheat Oven

1. Preheat oven to 350°F (175°C).

2. Line a 12-cup muffin tin with paper liners.

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Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together:

   • Flour

   • Baking powder

   • Baking soda

   • Salt

2. Set aside.

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Step 3: Cream Butter and Sugar

1. In a large bowl, beat softened butter and sugar until light and fluffy (about 2–3 minutes).

2. Add eggs one at a time, beating well after each addition.

3. Stir in vanilla extract.

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Step 4: Combine Wet and Dry Ingredients

1. Alternately add dry ingredients and buttermilk to the butter mixture:

   • Begin and end with dry ingredients.

2. Mix until just combined; do not overmix.

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Step 5: Prepare Chocolate Batter

1. In a small bowl, mix cocoa powder and 2 tablespoons milk to make a smooth paste.

2. Take about 1/3 of the vanilla batter and fold in the cocoa mixture.

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Step 6: Marble the Batter

1. Spoon 1 tablespoon of vanilla batter into each cupcake liner.

2. Add 1 tablespoon of chocolate batter on top.

3. Repeat until liners are half-full (or desired amount).

4. Use a skewer or toothpick to gently swirl the batters together.

   • Do not over-swirl; you want distinct marbled effect.

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Step 7: Bake

1. Bake for 18–22 minutes.

2. Check doneness with a toothpick — it should come out clean or with a few moist crumbs.

3. Let cupcakes cool in pan 5 minutes, then transfer to a wire rack.

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Step 8: Frost (Optional)

1. Once cooled completely, frost with chocolate, vanilla, or cream cheese frosting.

2. Decorate with sprinkles, chocolate shavings, or a drizzle of melted chocolate if desired.

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Tips for Best Results

• Use room-temperature eggs and butter for smooth batter.

• Don’t overmix the batter; overmixing produces dense cupcakes.

• Swirl gently to maintain a pretty marble pattern.

• For extra moist cupcakes, add 2 tablespoons of sour cream to the batter.

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Variations

• Chocolate Ganache Marble: Add a thin layer of chocolate ganache in the swirl for richer flavor.

• Nutty Marble: Fold in 1/4 cup chopped nuts (walnuts or pecans).

• Mocha Marble: Add 1 teaspoon instant coffee to the chocolate portion.