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Marbleized Cupcakes:
Delicious and tasty!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
Cupcakes
Calories
230
kcal
Author
John Kanell
Ingredients
INGREDIENTS:
For the Ganache
¾
cup
semisweet chocolate
⅓
cup
heavy cream
For the Italian Buttercream
4
large egg whites
1 ⅓
cups
sugar
Pinch
kosher salt optional
16
ounces
unsalted butter 32 tablespoons
room temperature cut into 1-inch pieces
1
tsp
pure vanilla extract optional
¼
tsp
cream of tartar
For the Cupcakes:
1 ⅔
cup
all-purpose flour
1
cup
sugar
¼
tsp
baking soda
1
tsp
baking powder
¾
cup
unsalted butter room temperature
3
egg whites
3
tsp
vanilla extract
½
cup
plain yogurt
½
cup
whole milk
⅓
cup
sprinkles
⅓
cup
cocoa
Instructions
INSTRUCTIONS:
For the Cupcakes:
Preheat oven to 340F.
Add papers to a cupcake pan.
Sift the dry ingredients together in a large bowl.
Beat the wet ingredients together in a medium bowl.
Add the wet to the dry and mix until just combined.
Reserve ⅓ mixture in a medium bowl. Add in cocoa and mix well.
Fill cupcake papers halfway with vanilla mixture.
Add about tablespoon of the cocoa batter to each paper. Swirl mixtures together with a skewer.
Bake at 340 degrees for about 15-20 minutes or until the centers a toothpick comes out clean.
For the Italian Buttercream
Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
In a medium saucepan add the remaining sugar and 1/3 cup water then place on medium-low heat.
Stir until sugar melts and becomes clear.
Maintain at medium-high heat until temperature reads 235-240F.
Drizzle the sugar into the mixer immediately.
Run mixer until meringue is cool/tepid.
Add room temperature butter into running mixer one tablespoon piece at a time.
Add the salt and vanilla if using
Beat until butter is combined and mixture has reached a silky consistency.
Separate ⅓ of the buttercream mixture. Beat in about ¼ cup melted and cooled chocolate.
Coat the inside of a pastry bag (fitted with 869 tip) with the chocolate buttercream. Fill in with vanilla buttercream.
Pipe dollops onto cupcakes.
For the Ganache
Melt the chocolate and cream in a microwave for a few 30 second bursts at 50% power.
Transfer to a piping bag with and cut the tip off. Top cupcakes.
Nutrition
Serving:
1
cupcake
|
Calories:
230
kcal
|
Carbohydrates:
34
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
55
mg
|
Sodium:
280
mg
|
Sugar:
20
g
|
Calcium:
80
mg
|
Iron:
2.7
mg