Marble Cupcakes with Chocolate Swirl
Ingredients
White mixture
- 3 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 cups fine granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup butter at room temperature
- 1/2 cup corn oil
- 1 cup milk
Cocoa mixture
- 2 tablespoons unsweetened cocoa powder
Sugar sauce
- 2 cups powdered sugar
- 1/4 cup milk
- 2 tablespoons unsweetened cocoa powder
Preparation
Adjust the rack to the middle of the oven and preheat to 180°C.
Prepare cupcake molds and place liners in them.
For the white mixture, sift the flour, baking powder, and salt on parchment paper or in a deep plate.
In the mixer bowl, combine butter, oil, and sugar. Use the whisk attachment and mix on medium speed for 3 minutes until the butter is light yellow.
Add one egg at a time, mixing on medium speed until each is fully incorporated. After all eggs, add vanilla extract.
Alternately add the flour mixture and milk, mixing for one minute until a smooth cake batter forms.
Take about a quarter of the batter and place it in another bowl; add cocoa powder and stir to combine.
Distribute the white batter into the cupcake molds, then add the cocoa batter.
Bake in the oven for 20 to 25 minutes. Allow the cupcakes to cool, then remove the liners.
For the sugar sauce, in a deep plate, combine powdered sugar and milk. Stir with a fork until sugar dissolves. Spread the sauce over the cooled cupcakes and sprinkle with cocoa powder.
