These chocolate and vanilla cupcakes are perfect for people who can't decide what flavor they like best! These marbled cupcakes combine both vanilla and chocolate, but they're made using just 1 batter!
I've topped them with the best chocolate whipped ganache frosting.
These marbled chocolate and vanilla cupcakes give you the best of both worlds! You don't even need to make two separate cupcakes batters, nope!
Instead, you're going to make my regular vanilla cupcake batter (based on my vanilla layer cake) and mix some of it with some cocoa powder. Then swirl the two together before baking and you have these magical marble cupcakes!
I've frosted these vanilla and chocolate cupcakes with the best, richest whipped chocolate ganache frosting. It is like pure fudge, it's amazing. But I've got some other frosting recipes you could use instead if you don't want to make the ganache!
This is such a fun twist on a classic vanilla cupcake, it's perfect for people who can't decide between vanilla and chocolate. I love making these for a birthday party and I bet they would do great at bake sales!
Why you'll love these chocolate and vanilla cupcakes!
- These cupcakes are perfect for those who are indecisive since you're getting both vanilla and chocolate in one!
- There's no need to make two separate batters, this cupcake recipe is made using just 1 batter.
- The cupcake batter uses both oil and butter. The butter gives it lots of flavor, while the oil keeps the cupcakes soft and moist.
- You can swirl the two batters together to create this pretty marbled effect!
- I've frosted these cupcakes with a chocolate whipped ganache frosting, but you can use a vanilla frosting if you prefer!
- If you're using the chocolate frosting I've got in the recipe card, you only need three simple ingredients: chocolate, heavy cream, and some salt!
- Flour: I've only tested this recipe with all purpose flour.
- Buttermilk: This is going to make the cupcakes extra moist! You can swap it out for sour cream or full-fat yogurt.
- Sugar: I'm only using white granulated sugar here.
- Oil: You want to use a neutral oil like sunflower oil, vegetable oil or canola oil.
- Cocoa Powder: Because this recipe uses baking powder, you can use natural cocoa powder or Dutch processed cocoa powder.
- Butter: I always use unsalted butter in my recipes!
- Chocolate: I'm using chocolate with 54% cocoa for the ganache frosting.
Step by Step Instructions
Step 1: Line a cupcake pan with cupcake liners and set aside. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a handheld electric mixer, combine the butter with the sugar and oil. Beat on medium speed until it is light and fluffy.
Step 2: Add the eggs one at a time, beating well after each addition. Then add your vanilla extract.
Step 3: In a separate large bowl, whisk the flour with the baking powder and salt.
Step 4: Add the dry ingredients in three additions, alternating with the buttermilk.
Step 5: Scoop out ¾ cup to 1 cup of the vanilla cupcake batter and place in a separate bowl. Add the cocoa powder and mix until smooth. Then add one to two tablespoons of milk or buttermilk, to help make it thinner.
Step 6: Scoop out the vanilla cupcake batter with a medium cookie scoop into each cupcake paper liner. Then top with a scoop of chocolate batter. Repeat this for all of the cupcakes. Use a toothpick to swirl the two batters together and bake in an oven preheated to 350ºFahrenheit for 20-25 minutes. Let the cupcakes cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Top the cooled cupcakes with the whipped ganache or a frosting of your choice!
Expert Tips & Tricks
- I always recommend using a kitchen scale to weigh your ingredients as it's the most accurate way to bake! It's so easy to add too much cocoa powder and flour, giving you dry cupcakes.
- Don't skip out on adding the milk to the chocolate cupcake batter. I have tested it without it and the chocolate part of the cupcake was quite dry.
- Feel free to use natural cocoa powder or dutch process cocoa powder. Just note that the dutch process cocoa powder is darker in color and richer.
- Swap out the frosting I've got here for Swiss meringue buttercream, vanilla buttercream, chocolate whipped cream frosting, or coffee buttercream.
- Try not to over swirl the two cupcakes batter together!
Frequently Asked Questions
You may have added too much flour or cocoa powder. The chocolate part might be dry if you didn't add the milk to the chocolate cupcake batter! Finally, you may have overbaked the cupcakes making them dry.
Yes, you can make the cupcakes 3 days ahead of time. Unfrosted cupcakes can be stored in an airtight container for up to 4 days in the fridge or up to 2 months in the freezer.
Store the frosted cupcakes in an airtight container in the fridge for 4-5 days. Let them come to room temperature before enjoying!
Make these cupcakes next!
Chocolate and Vanilla Cupcakes
- cupcake pan
Chocolate and Vanilla Cupcakes
- 2 ½ tablespoons unsalted butter room temperature
- 2 tablespoons neutral oil
- ¾ cup white sugar
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- ½ cup buttermilk room temperature
- 1 ⅛ cup all purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ¼ cup cocoa powder dutch process or natural
- 1-2 tablespoons milk
Chocolate Whipped Ganache
- 1 ½ cups heavy cream
- 12 oz semisweet chocolate use something between 50-60% cocoa
- pinch salt
Chocolate Cupcakes Cupcakes
- Preheat oven to 350°Fahrenheit/175°Celsius and line a cupcake pan with 10-12 liners.
- In a stand mixer fitted with the paddle attachment, or in a large bowl with hand mixer, beat the butter with the oil and sugar until fluffy. It takes about 2-3 minutes.2 ½ tablespoons unsalted butter, 2 tablespoons neutral oil, ¾ cup white sugar
- Add the eggs one at a time, beating well after each addition.2 large eggs
- Mix in the vanilla extract.1 ½ teaspoons vanilla extract
- In a separate bowl, whisk the flour with the baking powder and salt.1 ⅛ cup all purpose flour, 1 teaspoon baking powder, ¾ teaspoon kosher salt
- Alternate adding the flour and the buttermilk, starting and ending with the flour mixture.½ cup buttermilk
- Scoop out ¾-1 cup of vanilla batter and place in a medium bowl. Add the cocoa powder and mix until smooth, then add 1-2 tablespoons of milk until smooth and creamy.¼ cup cocoa powder, 1-2 tablespoons milk
- Scoop out 1 tablespoon of vanilla cupcake batter into each cupcake liner, then 1 tablespoon of chocolate batter. Repeat this until you run out of batter, they should be about ¾ full. Take a toothpick and swirl the two batters together.
- Bake in the preheated oven for 20-25 minutes. Let them cool for 10 minutes in the pan before removing to cool completely on a wire cooling rack.
Chocolate Whipped Ganache Buttercream
- Chop up your chocolate and place in a large bowl.12 oz semisweet chocolate
- Heat the heavy cream in a saucepan over medium-low heat or in the microwave until it is simmering. Make sure it does not boil!1 ½ cups heavy cream
- Pour the hot cream over the chopped chocolate and let sit for 5 minutes.
- Stir the chocolate and cream mixture with a rubber spatula until completely smooth, then stir in the salt.pinch salt
- Let sit at room temperature for 2-3 hours until set. If it's too hot when you're making this you can place it in the fridge, but stir it every 15 minutes or so! If you don't whisk, you'll risk lumps in the ganache that will get stuck in the piping bag later.
- Once the ganache has set and is firm but still soft, use a handheld electric mixer to whisk until light and fluffy.
- Use a piping bag to pipe the whipped ganache frosting on the cupcakes and enjoy!