Ingredients
- 1 1/4 cups (163g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (112g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) whole milk, at room temperature
- 1/4 cup (25g) unsweetened cocoa powder
Optional for Frosting:
- 1/2 cup (112g) unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1-2 tablespoons milk or cream
- 1 teaspoon vanilla extract
Instructions
1. Preheat and Prepare Pans
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This prevents sticking and makes cupcakes easy to remove.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter with granulated sugar using an electric mixer on medium speed. Continue until the mixture is light and fluffy, about 3 to 4 minutes. This step is crucial for creating a tender cupcake crumb.
4. Add Eggs and Vanilla
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternate Adding Dry Ingredients and Milk
Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the milk in two parts. Start and finish with the dry ingredients. Mix until just combined; overmixing can make cupcakes dense.
6. Separate Batter for Marble Effect
Divide the batter into two equal portions. In one portion, sift and fold in the cocoa powder until fully incorporated.
7. Create Marble Pattern in Cupcake Liners
Spoon about 1 tablespoon of vanilla batter into each cupcake liner, then add 1 tablespoon of chocolate batter on top. Repeat until all batter is used. Using a toothpick or skewer, gently swirl the batters together to create a marble effect. Be careful not to over-swirl to maintain the distinct chocolate and vanilla streaks.
8. Bake
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Avoid overbaking to keep cupcakes moist.
9. Cool
Remove cupcakes from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before frosting or serving.
Notes
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps the batter mix evenly and results in a smoother texture.
- Measuring Flour: Use the spoon-and-level method to measure flour for accuracy—spoon flour into your measuring cup and level off with a knife rather than scooping directly. This prevents adding too much flour, which can dry out cupcakes.
- Folding Cocoa Powder: When mixing cocoa powder into batter, fold gently to keep the batter light and avoid deflating the mixture.
- Swirling Technique: Use a gentle swirling motion with a toothpick or skewer for the marble effect. Too much swirling blends the batters too much, losing the distinct pattern.
- Test for Doneness: Always test cupcakes with a toothpick. If it comes out wet with batter, bake a few minutes longer and check again.
- Substitutions:
- You can substitute milk with buttermilk or any plant-based milk for a dairy-free option.
- For a richer chocolate flavor, use Dutch-process cocoa powder instead of natural cocoa powder.
- Storage: Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes