Marble cakes are the best solution for those who prefer to enjoy two flavors instead of one. Using the same principle in cupcakes creates an even more pronounced contrast between the batters. The addition of mini chocolate chips to the chocolate batter, as I’ve done here, adds another layer of flavor.
The cupcakes are great as is, but if you feel like adding yet another layer of flavor, check out THIS POST for a quick and tasty chocolate glaze.
With or without the glaze, the cupcakes are very suitable for birthday parties of all ages, and they freeze well – so there’s no need to hesitate when you see this recipe makes 18 of them.
For another recipe of marble cake, check out THIS POST. You can also bake the cake batter as cupcakes, using the same instructions given here, for the amount and the baking time.
Update: Nancy, a fellow blogger, made these cupcakes and added both vanilla and chocolate frosting. Check out the lovely results HERE and while at it, you’ll find many other wonderful recipes in this great blog.
* For best results and easy mixing, make sure that all the ingredients are at room temperature.
Prep time: 20 minutes
Baking time: 26-28 minutes
For the basic batter:
3 XL eggs
½ cup milk
1/3 cup oil
½ cup unsweetened applesauce, or soft butter
1 ½ cups sugar
1 Tbs vanilla
2 cups flour
1 Tbs baking powder
¼ tsp salt
For the chocolate batter:
2 Tbs dark cocoa powder
1 Tbs rum or brandy
¼ cup mini dark chocolate chips
1. Preheat the oven to 350F (175C). Line cupcake tins with 18 paper baking cups. 2. In a large bowl, whisk together the eggs, milk, oil, applesauce, sugar and vanilla. Add the flour, baking powder and salt, and mix to an even batter. Do not over-mix.
3. Transfer the batter to a large measuring cup and fill the baking cups with 2/3 of the batter.
4. Add the rum and cocoa to the 1/3 remaining batter and whisk to an even chocolate batter. Add the mini chocolate chips and mix gently with a spatula. Top the baking cups with the chocolate batter.