Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Go-To Marble Cupcakes
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- Level: Intermediate
- Total: 1 hr 55 min (includes cooling time)
- Active: 25 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 224
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 3 g
- Cholesterol
- 62 mg
- Sodium
- 112 mg
- Level: Intermediate
- Total: 1 hr 55 min (includes cooling time)
- Active: 25 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 224
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 3 g
- Cholesterol
- 62 mg
- Sodium
- 112 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners.
- Whisk the flour, baking powder and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter.
- Remove one-third of the batter (about 1 cup) and stir in the cocoa powder. Fill the liners evenly with alternating spoonfuls of yellow and chocolate batter. Tap the tin firmly on the counter a few times to even out the batter.
- Bake until a tester inserted in the center of the cakes comes out clean, 18 to 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.
