I have had a terrible craving for Marmorkage (Marble Cake), which is like a dear childhood friend to me. But I wanted it in a smaller format, like cupcakes. I found this one recipe with looked “oh so good” but unfortunately the result was a really bland tasting cupcake. I then pulled out Martha Stewart’s Cupcake book, hoping she might have a Marble cupcake in there, and thankfully she did You can always count on Martha and she definitely knows her craft! The cupcakes turned out sweet, soft and very tasty. Although it is almost a shame to cover up these pretty cupcakes, I must admit that a chocolate frosting does seem to complete them, but of course that’s optional. I hope you enjoy these as much as we did.
Marble Cupcakes (makes 16 cupcakes)
Ingredients for Cupcakes:
1 3/4 cups cake flour, sifted, not self-rising (210 gram)
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk, room temperature (78 ml)
1/3 cup heavy cream, room temperature (78 ml)
1/2 cup (1 stick) unsalted butter, room temperature (113 gram)
1 cup sugar (222 gram)
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/3 cup unsweetened Dutch-process cocoa powder (30 gram)
1/4 cup boiling water (60 ml)
Ingredients for Chocolate Frosting:
4 ounces unsweetened chocolate (120 grams), coarsely chopped
2/3 cup unsalted butter (150 grams), room temperature
1 1/3 cups confectioners sugar (160 grams), sifted
1 1/2 teaspoons pure vanilla extract
Directions for Cupcakes:
Line muffin pan with paper liners. Preheat oven to 350 degrees F (176 degrees C).
Sift together cake flour, baking powder and salt, set aside. Combine milk and cream, set aside. Using an electrical mixer, beat butter and sugar on high until pale yellow and fluffy. Add eggs one at a time, beat until incorporated. Scrape down sides of bowl as needed. Beat in vanilla extract. Add flour in three increments, alternating with the milk mixture. Beat until combined.
To make chocolate batter. Measure out one generous cup of batter, place in small bowl. In a separate small dish combine cocoa powder and boiling water, whisk until smooth. Stir cocoa mixture into reserved batter until fully combined.
Fill prepared cup liner with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full. Run a skewer through the batter in a figure-eight motion to make swirls. Bake until tops are golden and a toothpick comes out clean, approximately 20 minutes. Transfer muffin pan to a wire rack to cool completely.
Directions for Frosting:
Melt chocolate over a hot water bath. Remove from heat and cool to room temperature.
In the bowl of an electrical mixer, beat butter until smooth and creamy (about 1 minute). Add confectioners sugar and beat until smooth and light (about 2 minutes). Add vanilla extract and chocolate, beat on low speed until incorporated. Increase speed to medium high and beat until frosting is smooth and glossy (2-3 minutes).
Pipe or spread frosting onto cupcakes. Enjoy!