Chocolate and Vanilla Marbled Cupcakes: The Dynamic Duo!

Today, dear readers, we’ve got a zebra of a cupcake. Is it chocolate with vanilla, or vanilla with chocolate?

I used the hummingbird bakery’s chocolate marbled cupcake recipe, and a got a moist, dense cupcake.

Upon reading the recipe, I thought that the cake would not turn out well because of the proportions of flour and sugar (there should have been more flour in the vanilla, and more sugar in the chocolate). The cupcakes turned out quite nice, but I do believe i would make those changes the next time we’re going marbles.


Pour in the chocolate batter 1/3 of the way up the cupcake wrapper, and then spoon in the vanilla another 1/3 of the way.



The recipe is incredibly easy! The most entertaining part though is marbling the batter in the cupcake tray! You can make some twists and turns with a toothpick to give it a striped appeal, or you can use a spoon and give it a good swirl and lift for a spotted look (i guess that would give you more of a dalmatian of a cupcake rather than a zebra). Personally I like to do a bit of both!



There was a buttercream-frosting recipe that was recommended with this cupcake, but we decided to make ganache instead. Two reasons: First, we were feeling a wee bit lazy and we wanted to make something that was quick and easy. And second, it was almost time for Iftar!

We served the ganache on the side in a cute creamer cup. Because if you can’t see the lovely swirls and twirls of the cupcakes, what’s the point?


Happy Baking, dear readers, enjoy the last 10 days of Ramadan!



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