Marbled Chocolate Frosted Cupcakes

I am always on the search for great cupcake recipes and remembered growing up a neighborhood pal would always have marbled cake. I was in wonderment how the cake was a swirl of vanilla and chocolate.

Creamy Chocolate Frosting

  • 2 3/4 cups confectioners’ sugar
  • 6 tablespoons unsweetened cocoa powder
  • 6 tablespoons butter
  • 5 tablespoons evaporated milk
  • 1 teaspoon vanilla extract
In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Marbled Cupcakes
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 tablespoons unsweetened cocoa powder
Preheat oven to 350 degrees F (175 degrees C). Grease cupcake tins.

Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan. Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect. Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.

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