This recipe from the amazing BakingMad.com is not only absolutely delicious but so simple to make. The marble effect of these little cupcakes will impress no end - just don't tell anyone how easy they were!
We've listed the ingredients for both the cakes and the icing. The icing recipe can be applied to a lot of other cupcake recipes, too, but it's particularly well-suited to these magnificent marble muffins.
Ingredients:
- 110g softened butter (unsalted)
- 110g unrefined golden caster sugar
- 2 beaten eggs
- 110g self-raising white flour
- 1tsp vanilla extract
- 1tbsp cocoa powder
- 1tbsp milk (whole)
- 25g milk chocolate roughly chopped
- 1tbsp water (cold)
For the Icing:
- 50g cream cheese
- 25g softened butter (unsalted)
- 110g unrefined golden caster sugar sifted
- 1tsp vanilla extract
Instructions:
Step 1 - Preheat the oven to 180C or gas mark 4 and line your muffin tin with 6 muffin cases.
Step 2 - Beat together the softened butter and caster sugar until pale and fluffy. For ease you can use an electric whisk, but if not just be steady and thorough. Whilst beating, gradually stir in the beaten eggs until well combined.
Step 3 - Fold in the flour gently until the mixture has combined. Add 1-2tbsp of cold water to make the mixture a dropping consistency.
Step 4 - Mix together the cocoa powder and milk in a small bowl until the two are combined.
Step 5 - Divide the cake mixture in half between two bowls. In one bowl, stir in the vanilla extract, and in the other add the cocoa powder and milk mixture along with the chopped chocolate. Stir both until combined.
Step 6 - Fill the muffin cases with alternate spoonfuls of chocolate and vanilla mixtures until your muffin cases are evenly filled and both of the mixtures have been fully used. Using a skewer, drag it through each mixture to ensure the marble effect is thorough.
Step 7 - Bake in the centre of the oven for around 20-25 minutes. Remove from the oven and leave to cool in the tin or on a wire rack.
Step 8 - For the frosting, beat together all the frosting ingredients either, using an electric whisk or by hand, for 4-5 minutes until the mixture is really smooth and creamy. We would recommend that the longer you beat it, the better the texture!
Step 9 - Once the muffins have cooled to room temperature, using a small spatula or a butter knife, spread the frosting on top of each individual muffin. Don’t be sparing! You can also pipe the frosting onto the muffins using a piping bag.
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