Marble Black and White Cupcakes
Ingredients:
For the Vanilla & Chocolate Cupcake Batter:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/2 cup milk
2 tbsp unsweetened cocoa powder
2 tbsp hot water
For the Two-Tone Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1–2 tbsp milk
1/2 tsp vanilla extract
2 tbsp unsweetened cocoa powder (for half the batch)
Instructions:
Make the Cupcake Batter:
Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Alternate adding the dry ingredients and milk, mixing just until combined.
Divide the batter into two bowls. Leave one plain (vanilla).
In a small bowl, mix cocoa powder and hot water into a smooth paste, then stir into the second bowl of batter for the chocolate portion.
Fill and Marble the Cupcakes:
Add 1 tablespoon of vanilla batter and 1 tablespoon of chocolate batter into each cupcake liner.
Swirl gently with a toothpick or knife to create a marbled effect.
Bake for 18–22 minutes or until a toothpick comes out clean. Let cool.
Make the Two-Tone Frosting:
Beat butter until fluffy. Add powdered sugar, milk, and vanilla until smooth.
Split frosting in half. Leave one half vanilla, and mix cocoa powder into the other half to make chocolate frosting.
Spoon each flavor into opposite sides of a piping bag fitted with a star tip for a swirled effect.
Decorate:
Pipe frosting onto cooled cupcakes with the two-tone swirl.
Optional: Add sprinkles or chocolate shavings for a fun touch!