Marble Cupcake Muffins

22 Jun

There’s no frosting! You can eat them for breakfast!! Right? Yep, they’re pretty delish. You can eat them for breakfast, brunch, lunch, snack, dinner, dessert, anytime. Don’t feel guilty. It’s just a muffin 🙂

I love marble pound cake, so these cupcakes have been on my to-make list for a long time. After a nice, long, make-you-want-to-quit type of week at work-I just had to bake something to get my mind on the weekend. These were the ticket! They were definitely good with the confectioners sugar, but I think next time I’m going to try them with chocolate buttercream. More recipes on the to-make list…

Marble Cupcakes

Recipe Adapted from Martha Stewart

  • 1 3/4 c. cake flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 c. whole milk, room temp
  • 1/3 c. heavy cream, room temp
  • 1/2 c. (1 stick) unsalted butter, room temp
  • 1 c. granulated sugar
  • 3 large eggs, room temp
  • 1 tsp. vanilla extract
  • 1/3 c. unsweetened Dutch-process cocoa powder
  • 1/4 c. boiling water
  • Confectioners’ sugar for dusting

Preheat the oven to 350 degrees and prepare muffin tin with liners.

Sift together the flour, baking powder, salt, and set aside. Combine the milk and cream.

With an electric mixer on medium speed, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, until fully incorporated. Add the vanilla and beat till combined.

Next, add the flour mixture while alternating with the cream/milk. Begin and end with the flour mixture, and beat until just combined.

To make the chocolate batter, scoop out 1 c. of the original batter into a separate bowl. Combine the cocoa powder with the boiling water and stir until dissolved. Add the chocolate mixture to the 1 c. of batter, and mix until combined.

Begin scooping the batter into the muffin liners, using small spoons and alternating between the chocolate and vanilla batter. I scooped the vanilla onto one side, chocolate on the other, and then followed that with another scoop of vanilla on top of chocolate, and then chocolate on top of vanilla. After the cups are filled 2/3 full, run a tooth-pick through the batter using a figure-8 pattern.

Place the tin onto the center rack of the oven, and bake until a tooth-pick inserted into the center comes out clean, about 20 minutes.

Transfer to a wire rack to let cool. Once cool, dust with confectioners sugar.

Yield: 12 cupcakes



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