Double Chocolate Marble Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 26
Ingredients
Milk Chocolate Batter190 g granulated sugar87 g flour35 g unsweetened cocoa25 g powdered skim milk powder3 g baking powder3 g baking soda pinch salt1 egg250 mL whole milk60 mL canola oil10 mL vanilla---Dark Chocolate Batter87g flour45g unsweetened cocoa (dark if you can get it)3 g baking powder3 g baking sodapinch salt1 egg250 mL brewed, cooled coffee60 mL canola oil5 mL vanilla 150 g dark brown sugar
Preheat oven to 350F, grease or line muffin cups.
In a bowl, whisk together granulated sugar, flour, cocoa, milk powder, baking powder, baking soda and salt. Set aside.
Beat together egg, milk, oil and vanilla, set aside.
In another bowl, combine the second amounts of flour, cocoa, baking powder, baking soda and salt.
Separately, beat together the second egg, coffee, oil, vanilla and brown sugar.
Add the milk mixture to the first bowl of dry ingredients and beat 2 minutes.
Add the coffee mixture to the second bowl of dry ingredients and beat 2 minutes.
Dollop amounts of milk and dark chocolate batters into the prepared cups, filling no more than 2/3 of the way full.
Use a chopstick or skewer to lightly swirl the batters.
Bake 23-25 minutes, until the toothpick test comes clean. Cool in tins 10 minutes before turning out onto rack and cooling completely.
Number of Servings: 26
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, whisk together granulated sugar, flour, cocoa, milk powder, baking powder, baking soda and salt. Set aside.
Beat together egg, milk, oil and vanilla, set aside.
In another bowl, combine the second amounts of flour, cocoa, baking powder, baking soda and salt.
Separately, beat together the second egg, coffee, oil, vanilla and brown sugar.
Add the milk mixture to the first bowl of dry ingredients and beat 2 minutes.
Add the coffee mixture to the second bowl of dry ingredients and beat 2 minutes.
Dollop amounts of milk and dark chocolate batters into the prepared cups, filling no more than 2/3 of the way full.
Use a chopstick or skewer to lightly swirl the batters.
Bake 23-25 minutes, until the toothpick test comes clean. Cool in tins 10 minutes before turning out onto rack and cooling completely.
Number of Servings: 26
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 132.1
- Total Fat: 5.4 g
- Cholesterol: 17.5 mg
- Sodium: 28.8 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 1.2 g
- Protein: 2.4 g
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