These made-from-scratch cupcakes are perfectly sweet, and one of my very favorites.
Author Nicole Johnson
Ingredients
Cake:
1 2/3cupall-purpose flour
1/2teaspoonbaking powder
1/4teaspoonbaking soda
1/2cupsalted buttermelted
1cupsugar
1large egg
2large egg yolks
1/4cupsour cream
1tablespoonvanilla
3/4cuphalf and half
1/4cupcocoa powderunsweetened
1tablespoonmilk
Marble Swiss Meringue Buttercream:
6egg whites
2cupssugar
4sticksbutterunsalted & room temperature
1teaspoonvanilla
4ouncesmilk or semisweet chocolatemelted
Instructions
Cake:
Preheat oven to 350. Prepare 16 muffin tins by lining with paper liners and lightly spraying with cooking spray.
Mix together flour, baking powder, and baking soda. Set aside.
In a stand mixer, combine the melted butter and sugar. Mix 1 minute on medium, and then add whole egg and egg yolks. Mix another minute until combined.
Add the sour cream and vanilla. Mix on low until combined.
Starting and ending with the flour mixture, alternate adding the flour and half and half, mixing between each addition.
Remove 1 cup of batter from mixer, and stir in the cocoa powder and milk until all lumps are gone.
Divide white batter between all cups, filling about 1/3 of the way full. Divide chocolate batter equally to all cups, and use a butter knife to swirl into a marble pattern.
Bake for 20-25 minutes, or until a toothpick comes out with moist crumbs. Let cool in muffin pans for 10 minutes, and then remove to wire rack.
Marble Swiss Meringue Buttercream:
Using a double boiler, mix together egg whites and sugar. Whisk constantly until sugar is fully dissolved into the egg whites.
Place into stand mixer, and mix on low for 2 minutes, and then turn up to medium-high and beat until stiff peaks form and the meringue is completely cooled.
Add butter, one tablespoon at a time, and mix well after each addition. Once all butter is added, continue mixing until frosting is thick and fluffy. Add vanilla and mix until combined.
Remove half of frosting, and set aside. Melt chocolate and drizzle into remaining frosting while mixing. Mix until it is fully incorporated.
Place half vanilla frosting, and half chocolate into a piping bag. Pipe onto cupcakes in desired pattern. Serve at room temperature.