Name: Marble Black and White Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1/4 cup whole milk; 2 tablespoons unsweetened cocoa powder; 1 tablespoon hot water; Optional: chocolate chips or chocolate chunks for extra richness

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There is something so magically satisfying about Marble Black and White Cupcakes—the way they combine tender vanilla and rich chocolate in a single bite, all wrapped up in a playful swirled pattern. Bringing together classic flavors and a striking appearance, these cupcakes are just as delightful to make as they are to eat. Whether for a celebration or simply to brighten up an ordinary afternoon, get ready for a treat that looks fancy but is actually a breeze to bake from scratch!

Marble Black and White Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Marble Black and White Cupcakes pulls its weight to create a cupcake that’s both moist and perfectly marbled. With simple staples you probably already have, each one adds its own special touch to the final flavor, texture, and gorgeous swirled look.

All-purpose flour: Provides structure for cupcakes that hold up to swirling and stay tender.
Baking powder: Adds lift, ensuring your cupcakes rise beautifully with a light crumb.
Baking soda: Works with sour cream for extra fluff and soft texture.
Salt: Balances sweetness and highlights the rich chocolate and vanilla flavors.
Unsalted butter, softened: Creams easily with sugar for a moist, luscious crumb.
Granulated sugar: Sweetens the batter and helps create a light, fluffy texture.
Large eggs: Bind the ingredients and add richness for a tender cupcake.
Vanilla extract: Brings warmth and classic vanilla goodness to each bite.
Sour cream: The secret to extra-moist cupcakes with a slight tang.
Whole milk: Keeps the batter smooth and adds a little extra moisture.
Unsweetened cocoa powder: Delivers bold chocolate flavor and deep color for the “black” swirl.
Hot water: Activates the cocoa powder, making it smooth for easy marbling.
Optional: chocolate chips or chocolate chunks: For those who crave an extra burst of chocolate in every bite.

How to Make Marble Black and White Cupcakes

Step 1: Prep Your Oven and Pan

Set the stage for cupcake magic by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners—it makes for easy cupcake removal and adds a pop of color. Having your oven and tins ready from the start ensures your Marble Black and White Cupcakes bake up evenly every time.

Step 2: Combine the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients before adding them to the wet ensures even distribution, so every cupcake rises perfectly and has a consistent, soft crumb.

Step 3: Cream the Butter and Sugar

Grab a large bowl and beat the softened butter and granulated sugar together until the mixture looks light and fluffy. This step is crucial; it creates air pockets in the batter, which result in tender, bakery-style cupcakes once baked.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition to keep everything smooth and well-blended. Stir in the vanilla extract to infuse the batter with that unmistakable warmth and sweetness that makes these Marble Black and White Cupcakes so irresistible.

Step 5: Mix in Sour Cream and Milk

Gently mix in the sour cream and whole milk until your batter is pale, creamy, and lump-free. The sour cream helps keep the cupcakes moist and tender, making them taste fresh even after a day or two.

Step 6: Combine Dry and Wet Mixtures

Gradually add the prepared dry ingredients to the wet mixture, mixing just until everything comes together. Don’t overmix—once you see no more streaks of flour, you’re ready for the marbling fun!

Step 7: Make the Chocolate Batter

In a small bowl, whisk the unsweetened cocoa powder with hot water until smooth and glossy. Divide the cupcake batter in half and stir the cocoa paste into one portion. Now you have both vanilla and chocolate batters ready for swirling.

Step 8: Swirl for Perfect Marble Black and White Cupcakes

Alternately spoon vanilla and chocolate batters into the prepared cupcake liners, filling each about two-thirds full. Take a toothpick or skewer and gently swirl the batters together to create beautiful marbled patterns—just a couple of swirls is all it takes!

Step 9: Bake and Cool

Place your muffin tin in the oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for five minutes, then transfer them to a wire rack to finish cooling completely—a crucial step before frosting or serving.

How to Serve Marble Black and White Cupcakes

Garnishes

You can keep things classic with a sprinkle of powdered sugar, but these cupcakes also shine with a swirl of chocolate or vanilla buttercream on top. Add some mini chocolate chips, colorful sprinkles, or chocolate curls for a festive touch that highlights the playful marble effect.

Side Dishes

Pairing Marble Black and White Cupcakes with a cold glass of milk never disappoints, but they also go beautifully with fresh berries, a dollop of whipped cream, or even a scoop of vanilla ice cream for an extra-special dessert spread.

Creative Ways to Present

Set out your cupcakes on a tiered dessert tray for a visually stunning display, or wrap them individually in decorative paper for party favors. Arranging them in a checkerboard pattern on a platter emphasizes the marbled look and always catches everyone’s eye at gatherings.

Make Ahead and Storage

Storing Leftovers

To keep your Marble Black and White Cupcakes soft and delicious, store them in an airtight container at room temperature for up to 3 days. If you’ve frosted them, refrigerate and bring to room temperature before serving for the best flavor and texture.

Freezing

Unfrosted cupcakes freeze beautifully for up to 2 months! Simply wrap them individually in plastic wrap and store in a freezer-safe bag. When you’re ready to enjoy, thaw at room temperature, then frost or serve as you please.

Reheating

If you love a slightly warm cupcake, pop one in the microwave for about 10-15 seconds. This refreshes their soft texture and brings out the lovely aromas of both chocolate and vanilla that make Marble Black and White Cupcakes so inviting.

FAQs

How do I get the perfect marble swirl every time?

Spoon the vanilla and chocolate batters alternately and use a clean toothpick or skewer to gently swirl through each liner. Don’t over-swirl—a couple of figure-eight motions are all you need for striking, bakery-worthy patterns.

Can I use full-fat Greek yogurt instead of sour cream?

Absolutely! Full-fat Greek yogurt makes a great substitute for sour cream in Marble Black and White Cupcakes. It keeps the cupcakes moist and adds a slight tang—just swap in equal amounts by volume.

What’s the best way to add chocolate chips or chunks?

For extra chocolatey cupcakes, fold a small handful of mini chocolate chips or chopped chocolate into the chocolate batter before spooning it into the cupcake liners. This creates lovely melted pockets in each bite.

Can I double the recipe for a larger crowd?

Yes, you can double all the ingredients for two dozen cupcakes! Just bake in two standard muffin tins or bake in batches, and keep an eye on them since oven times may vary slightly with a full oven.

Do Marble Black and White Cupcakes need frosting?

They’re delicious plain thanks to their tender, flavorful crumb, but for an extra-special treat, top them with chocolate or vanilla buttercream, swirled just like the cupcakes themselves for a stunning finish.

Final Thoughts

If you’re in the mood for a fun, classic bake that looks as gorgeous as it tastes, Marble Black and White Cupcakes are always a winner. Don’t be surprised if they disappear quickly—so grab your mixing bowls and treat yourself and your loved ones to a batch of these swirly, chocolate-vanilla beauties soon!

Marble Black and White Cupcakes Recipe

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4.6 from 17 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of flavors with these Marble Black and White Cupcakes. A moist vanilla base swirled with rich chocolate creates a visually striking treat that’s perfect for any occasion.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup whole milk
2 tablespoons unsweetened cocoa powder
1 tablespoon hot water
Optional: chocolate chips or chocolate chunks for extra richness

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract. Mix in sour cream and milk until smooth.
Combine Batter: Gradually add dry ingredients to wet ingredients and mix until just combined.
Create Chocolate Batter: Whisk cocoa powder with hot water to form a smooth paste. Divide cupcake batter in half, stir cocoa mixture into one half.
Marble Effect: Spoon vanilla and chocolate batter alternately into cupcake liners, then swirl gently with a toothpick.
Bake: Bake for 18–20 minutes until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.