Marble cupcakes with chocolate icing
Votes: 5
Time: 1 hour 40 min.
Complexity: easily
Quantity: 12 cupcakes
Complexity: easily
Quantity: 12 cupcakes
To give ordinary cupcakes a more dramatic look, stir melted chocolate and a little cocoa powder into part of the batter. Alternately spoon the vanilla and chocolate batter into the cupcake liners and use a wooden skewer to create light marbled patterns. With minimal effort, you'll have gorgeous cupcakes with a stunning combination of vanilla and chocolate. Decorate them with chocolate icing, dipping only the tops of the cupcakes into the ganache so the marbled pattern remains visible from the side.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- 130 g butter, slightly cooler than room temperature
- 200 g of sugar
- 2 large eggs at room temperature
- 100 g sour cream
- 2 tsp vanilla extract
- 180 g of premium flour
- 1 teaspoon baking powder
- 0.5 tsp salt
- 85 g dark chocolate, melted and cooled
- 2 tsp cocoa powder, sifted
Chocolate glaze
- 115 g dark chocolate, chopped
- 60 ml whipping cream
- 2 tbsp (30 g) butter, cut into pieces
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Cooking the dish according to the recipe:
- Preheat oven to 175°C. Grease and flour a 12-cup muffin tin with holes in the center, shaking out any excess flour.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar until fluffy. In a separate bowl, lightly beat the eggs with a fork and gradually add them to the butter mixture, beating at medium speed. Combine the sour cream and vanilla and fold into the batter.
- In a separate bowl, sift the flour, baking powder, and salt. Add the dry mixture to the batter, beating on low speed and scraping down the sides of the bowl to ensure even mixing.
- Transfer one-third of the batter to another bowl. Stir in the melted chocolate and cocoa powder. Transfer the batter to two pastry bags with plain tips (or without tips) and pipe alternating vanilla and chocolate batter into each cupcake tin. Use a bamboo skewer to gently stir the batter.
- Bake the cupcakes for about 20 minutes, until a wooden skewer inserted into the center comes out clean. Cool the cupcakes in the pan for 30 minutes, then remove them from the pan to cool completely before frosting.
- GlazeCombine the chocolate, cream, and butter in a metal bowl set over a pan of simmering water. Stir gently until melted. Dip the tops of the cupcakes into the frosting and return them to the baking sheet to allow the chocolate to set. Serve the cupcakes immediately or refrigerate them if you don't plan to serve them within 4 hours. Cupcakes can be stored in the refrigerator for 2 days..
Author of the recipe - Anna Olson (Anna Olson) is a pastry chef and TV host.
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