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Marble Cupcakes Recipe

Moist, tender cupcakes marbled with dark chocolate and almond then covered with chocolate frosting (or the frosting you like best), swirled with marshmallow topping, and topped with a bright red cherry. They're irresistible.
Course Dessert
Cuisine Vintage American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Author Marye Audet

Ingredients

Cupcakes

  • 1 2/3 cups flour (all purpose)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup melted unsalted butter
  • 1 cup sugar
  • 1 egg , room temperature
  • 1/4 cup buttermilk
  • 3/4 cup + 1 Tablespoon milk , divided use
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/3 cup unsweetened extra dark cocoa powder

Frosting

  • 3 cups confectioners' sugar
  • 1/2 cup unsweetened extra dark cocoa powder
  • 1 cup unsalted butter , softened to room temperature
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Garnish

  • 1/3 cup Marshmallow ice cream topping
  • 12 Maraschino cherries

Instructions

  • Preheat the oven to 350F.
  • Put cupcake liners in 12 cupcake pans and set aside.
  • Mix the flour, baking powder, baking soda, and salt.
  • Set aside.
  • Melt the butter but do not brown.
  • Add the sugar to the bowl of a mixer.
  • Pour in the butter and mix on high until well blended.
  • Add the egg, buttermilk, 3/4 cup of milk, and vanilla.
  • Mix on slow speed until well blended -- do not over mix.
  • Transfer 3/4 cup of the batter to a bowl.
  • Mix the cocoa powder and 1 tablespoon of milk in to the 3/4 cup of batter until well combined.
  • Add the almond extract to the remaining white batter.
  • Blend well.
  • Spoon some of the chocolate batter into each liner.
  • Spoon some of the almond batter on top.
  • Repeat until the batter is gone.
  • Using a butter knife (I like to use a chopstick) swirl the batter lightly.
  • Bake for 20 minutes or until top springs back lightly when touched.
  • Cool completely.

Frosting

  • Add the confectioner's and the cocoa to a bowl.
  • Cut the butter into squares and add it to the confectioner's mixture with the mixer running on low.
  • Blend until the mixture is crumbly.
  • Add the cream and vanilla and beat on high until fluffy. Add more cream if necessary.

Assembly

  • Frost the cupcakes with the frosting.
  • Spoon a little of the marshmallow topping over the top.
  • Add a cherry.
  • Serve.