Swirled Chocolate Cupcakes Recipe
These Swirled Chocolate Cupcakes feature a delightful combination of rich chocolate and creamy vanilla batters swirled together to create a visually stunning and delicious treat. Baked to perfection and filled with a smooth chocolate cream, these cupcakes are perfect for any occasion where a decadent dessert is desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chocolate Batter
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Vanilla Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
Chocolate Filling
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, chopped
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Prepare batters: In separate bowls, prepare the chocolate and vanilla batters by creaming butter and sugar, then beating in eggs and vanilla extract. Combine dry ingredients separately and gradually mix into the wet ingredients alternating with milk until smooth.
- Swirl batters: Spoon alternating dollops of chocolate and vanilla batter into cupcake liners, using a skewer or knife to gently swirl the two batters together to create a marbled effect.
- Bake cupcakes: Preheat the oven to 350°F (175°C). Place the cupcake tray into the oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
- Prepare chocolate filling: Heat the heavy cream in a small saucepan over medium heat until just simmering. Pour over chopped semisweet chocolate and let sit for 2 minutes. Stir until smooth and glossy, then add butter and vanilla extract, stirring until fully incorporated.
- Fill cupcakes: Using a small knife or cupcake corer, remove a small center portion from each cooled cupcake. Fill each hollow with the prepared chocolate cream. Optionally, cover the filled center with a bit of the removed cupcake top.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- Use good quality cocoa powder for a richer chocolate flavor.
- You can substitute heavy cream with full-fat coconut milk for a dairy-free filling alternative.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Allow refrigerated cupcakes to come to room temperature before serving for best texture.
Keywords: swirled chocolate cupcakes, marbled cupcakes, chocolate vanilla swirl, chocolate cream filled cupcakes, homemade cupcakes, dessert recipe
Find it online: https://cookwithyana.com/swirled-chocolate-cupcakes-recipe/
