Don’t know if you want vanilla or chocolate cupcakes? Marble Cupcakes are an easy choice! Have both vanilla and chocolate flavor in one bite with a silky chocolate glaze!
When you crave both chocolate and vanilla, why settle on one when you can have both?
There is something about marble cakes and cupcakes that takes me back to my childhood when my mom used to make cakes almost every evening. She always used my grandmother’s recipe, which, someday, I will post on this blog. The smell of marble cake and cupcake takes me all the way back to my childhood in Tehran when my mom baked a marble cake in the afternoon and we had it with chocolate milk that was also homemade. Ah, those good old days, I sure do miss them.
These chocolate and vanilla marble cupcakes are our favorite especially when they’re covered in chocolate glaze made with butter, cocoa powder and chocolate chips.
How to make marble cupcakes:
Start with mixing butter, granulated sugar and vanilla until creamy and soft. Then add the eggs one by one and mix after each addition. Next, add in the buttermilk. You can either use store bought buttermilk or make it at home. For the instructions on how to make homemade buttermilk see the notes and tips.
Last, add in the flour and baking powder. Mix the batter until incorporated but don’t over mix it. Divide the batter between two bowls and add the cocoa powder to one of the bowls. Mix well and start filling the cupcake liners with marble cupcake batter, alternating between vanilla and chocolate. Bake in the oven for 25 minutes until a toothpick inserted in the middle comes out clean. Once cool, dip in the chocolate glaze and serve.
This marble cupcake recipe is so simple and easy to make and it’s such a fun project to do with kids to teach them how to bake. This was one of the first recipes my mom and I made together and whenever I taste these cupcakes, I remember my childhood days as if they were just yesterday.
The best part of these marble cupcakes is the chocolate glaze on the top. It’s an easy chocolate glaze recipe that can be used for many recipes in addition to cupcakes. For example, you can drizzle it on cookies, ice cream, or even on waffles! Personally, I would prefer to have it right from the jar with a spoon!
Notes and tips to make marble cupcakes:
- For even distribution of the ingredients, sift the flour and baking powder before adding them to the wet ingredients.
- To make homemade buttermilk, mix one cup milk with two tablespoons lemon juice. This would make one cup buttermilk.
- You can also use plain Greek yogurt instead of buttermilk for this recipe.
- If the chocolate glaze is too thick, add more half and half by the tablespoon until it’s smooth by not too runny.
- Store the cupcakes in an airtight container for up to 3 days.
Looking for more cupcakes and muffins recipes?
- Peanut Butter Chocolate Vanilla Cupcakes
- Strawberry Cheesecake Cupcakes
- The Best Mocha Muffins
- Coconut Pomegranate Cupcakes
- Persian Cardamom Muffins
- The Best Mocha Muffins
- Chocolate Covered Stuffed Dates
Don't know if you want vanilla or chocolate cupcakes? Marble Cupcakes are the best choice! Have both vanilla and chocolate flavor in one bite with a silky chocolate glaze!
- 3/4 cup white sugar
- 8 tbsp. butter room temperature
- 1/2 tsp. vanilla extract
- 2 eggs room temperature
- 1 cup buttermilk store bought or homemade
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 2 tbsp. cocoa powder I used Hershey’s
- 2 tbsp. butter room temperature
- 3 tbsp. cocoa powder
- 3 tbsp. sugar
- 1/4 cup semisweet chocolate chips
- 1/2 cup Half and Half
Preheat the oven to 350F/180C. Line or grease a muffin pan.
Mix butter and sugar until fluffy.
Add eggs one by one, mix after adding each egg.
Add buttermilk and mix.
Add flour and baking powder and mix until just combined and there are no lumps. Don’t over mix.
Divide the batter between two bowls, add cocoa powder to one bowl and mix until just combined.
Fill the muffin pan with cupcake batters alternatively, start with one tbsp. of vanilla and then 1 tbsp. of chocolate and continue until done. Or vice versa. Fill 2/3 of each muffin cup as they rise in the oven while baking.
Bake in the oven for 25 minutes or until inserted toothpick comes out clean, without batter. Little bit of crumbs is ok.
Make the chocolate glaze as the muffins are being baked.
Let them cool completely and then glaze them with chocolate glaze.
Put all the ingredients in a small pot and heat it on medium heat stirring occasionally until it starts boiling and thickens.
Let cool for 10 minutes.
Glaze the muffins.
To make one cup homemade buttermilk, mix one cup of milk with 2 tbsp lemon juice.
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