Marbled Cupcakes

Chocolate Vanilla Marbled Cupcakes with Swirled Chocolate and Vanilla Cream Cheese Frosting

Yield: 12 cupcakes
Oven Temperature: 350℉

Ingredients:

For the vanilla cupcake batter:

• 6 tbsp. salted butter, softened
• 1/2 c. sugar
• 2 egg whites (keep yolks)
• 1 1/2 tbsp. vanilla
• 1/2 c. + 1/3 c. flour
• 1/2 tsp. baking powder
• 1/8 tsp. baking soda
• 1/4 c. sour cream
• 1/4 c. whole milk

For the chocolate cupcake batter:

• 1/4 c. + 2 tbsp. sugar
• 2 tbsp. + 2 tsp. oil
• 2 egg yolks
• 2 tbsp. sour cream
• 1/2 tbsp. vanilla
• 1/2 c. flour
• 2 tbsp. cocoa powder
• 4 tsp. dark cocoa powder
• 1/2 tsp. baking powder
• 1/8 tsp. baking soda
• 1/4 tsp. salt
• 1/4 c. hot water

For the vanilla cream cheese frosting:

• 4 tbsp. salted butter
• 4 oz. cream cheese
• 2 1/2 c. powdered sugar
• 1 tsp. vanilla
• 1-2 tsp. milk (optional)

For the chocolate cream cheese frosting:

• 4 tbsp. salted butter
• 4 oz. cream cheese
• 2 c. powdered sugar
• 1/2 tsp. vanilla
• 3 tbsp. cocoa powder
• 1-2 tsp. milk

Instructions:

1. Preheat the oven to 350℉ and line a muffin pan with twelve cupcake liners.
2. For the vanilla cupcake batter: beat together the butter and the sugar until light and fluffy. Mix in the egg whites and vanilla. Then sift in the flour, baking powder, and baking soda (but do not mix yet.) Add in the sour cream and milk and mix until just combined but do not overmix. Set aside.
3. For the chocolate cupcake batter: whisk together the sugar, oil, egg yolks, sour cream, and vanilla. Sift in the flour, cocoa, dark cocoa, baking powder, baking soda, and salt and mix to combine. Whisk in the hot water and set aside.
4. To marble the batter, start by scooping one or two tablespoons of each type of batter into the bottom of each cupcake liner but do not fill all the way. Take a toothpick and swirl the two batters together. It might work better to swirl the chocolate batter into the vanilla. Add a few more tablespoons of each type of batter into each cupcake liner and swirl again. Bake in the oven for 15-18 minutes or until the cupcakes a cooked all the way through. Cool completely on a wire rack.
5. Make the frosting while you are waiting for the cupcakes to cool. To make the vanilla frosting, beat together the butter and cream cheese until light and fluffy. Beat in the cream cheese one cup at a time, and then stir in the vanilla and milk. Set aside.
6. To make the chocolate frosting, beat together the butter and cream cheese until light and fluffy. Mix in the powdered sugar one cup at a time and then stir in the cocoa powder, vanilla, and milk.
7. To get a marbled frosting, take a large piping bag and fit it with the piping tip of your choice. Scoop in spoonfuls of each type of frosting into the bag alternating frostings frequently. When you look at your filled piping bag there should alternating blotches of chocolate and vanilla frostings. When your cupcakes are cool, pipe the frosting on top of each one. Eat!