Chocolate and Vanilla Cupcakes

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 with chocolate frosting) 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! If you want a cake version of these cupcakes, try my chocolate cake with vanilla frosting or vanilla cake with chocolate frosting!

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!

Ingredients Needed

• 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 vanilla buttercream from my small batch vanilla cupcake recipe, chocolate whipped cream frosting, or coffee buttercream.
• Try not to over swirl the two cupcakes batter together!

Frequently Asked Questions

Storage

Store the frosted cupcakes in an airtight container in the fridge for 4-5 days. Let them come to room temperature before enjoying!