Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Marble Vanilla and Chocolate Cupcakes with Swirled Swiss Meringue Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 69 reviews

  • Author: Sophia
  • Total Time: 36 minutes
  • Yield: 14 cupcakes

Description

This Marble Cupcakes recipe features a moist and tender vanilla cupcake base swirled with rich chocolate batter, creating a beautiful marbled effect. Topped with a luxurious swirled Swiss meringue buttercream frosting in vanilla and chocolate, these cupcakes combine elegant flavors with a stunning visual appeal, perfect for celebrations or everyday indulgence.

Ingredients

Vanilla Batter

  • 1 and ⅔ cups (200g) all-purpose flour, measured properly
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and cooled
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • ¼ cup (61g) full fat yogurt or sour cream, room temperature
  • ¾ cup (180mL) whole milk or cream
  • 1 teaspoon vanilla extract

Chocolate Batter

  • 1 and ½ Tablespoons (8g) unsweetened cocoa powder
  • 1 Tablespoon (15mL) whole milk or cream

Swirled Swiss Meringue Buttercream

  • 6 large egg whites
  • 1 and ½ cups (300g) granulated sugar
  • 1 and ½ cups (340g) unsalted butter, softened to room temperature and sliced into 1 Tablespoon portions
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 3 ounces (85g) quality semi-sweet chocolate, melted and cooled

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350ºF (177ºC). Line a 12-count cupcake pan with cupcake liners and set aside.
  2. Mix dry ingredients for vanilla batter: In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Combine wet ingredients for vanilla batter: Using a handheld or stand mixer fitted with paddle attachment, beat melted butter, sugar, egg, yogurt, milk or cream, and vanilla extract on medium-high until smooth.
  4. Add dry to wet ingredients: Reduce mixer speed to low, slowly add dry ingredients to wet mixture until just combined. Fold gently by hand to remove large flour lumps; small lumps are okay.
  5. Prepare chocolate batter: Remove ½ cup of vanilla batter into a small bowl. Stir in cocoa powder and milk until fully combined.
  6. Assemble marble cupcakes: Add a heaping 1 Tablespoon of vanilla batter to each cupcake liner. Add 1 heaping teaspoon of chocolate batter on top. Repeat by adding another 1 Tablespoon vanilla followed by 1 teaspoon chocolate batter, layering vanilla and chocolate batters (vanilla, chocolate, vanilla, chocolate). Fill liners about ⅔ to ¾ full.
  7. Create marble effect: Use a toothpick or cake tester to gently swirl the batters in each liner in a swirly pattern without stirring in circles.
  8. Bake cupcakes: Bake for 15-17 minutes or until a toothpick inserted in the center comes out mostly clean. Cool cupcakes completely before frosting.
  9. Prepare swiss meringue buttercream: Wipe bowl and utensils with lemon juice or vinegar to remove grease. Heat water in a saucepan until steaming (double boiler setup). Combine egg whites and sugar in a heatproof bowl, place over steaming water, whisk vigorously until sugar dissolves and mixture reaches 160ºF (71ºC), about 1.5 to 2 minutes.
  10. Whisk meringue: Transfer bowl to stand mixer fitted with whisk attachment, whip on high until medium peaks form (like shaving cream texture), which may take 10-15 minutes. If too warm for peaks, cool briefly.
  11. Incorporate butter: Reduce mixer to low speed, add softened butter one tablespoon at a time, fully incorporating before adding more. Continue until all butter is added, mixture might appear curdled but will smooth out.
  12. Finalize vanilla buttercream: Increase mixer speed to high, beat until medium to medium-stiff peaks form. Add vanilla extract and salt, beat until stiff peaks form. Chill briefly if needed to help peaks form.
  13. Divide and flavor frosting: Remove half of buttercream to separate bowl. Add cooled melted chocolate to remaining buttercream, whisk on low until fully incorporated and uniform chocolate color achieved.
  14. Pipe swirled frosting: Prepare a piping bag with Wilton 1M or 2D tip inside a tall glass. Fill one side with vanilla buttercream and the other with chocolate buttercream. Remove air pockets and twist bag closed. Pipe swirls over cooled cupcakes using steady pressure.
  15. Store cupcakes: Store cupcakes at room temperature up to 3 days or refrigerate up to 5 days. Freeze well up to 3 months, thaw at room temperature or in refrigerator before serving.

Notes

  • Use full fat dairy products to ensure moisture in cupcakes as melted butter reduces natural moisture.
  • Room temperature ingredients help with smooth batter and easier incorporation, quickly warm eggs in warm water for 5-10 minutes.
  • Do not use carton egg whites for the buttercream; the egg whites are cooked during the process, making the buttercream safe.
  • Use unsalted butter to avoid overpowering saltiness; ensure butter is at room temperature but not warm.
  • The cupcake batter can be made without a mixer if preferred, offering flexibility.
  • Frosting can be customized—feel free to use a single flavor or other frosting varieties instead of the swirled Swiss meringue buttercream.
  • Prep Time: 20 minutes
  • Cook Time: 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasdishes.com/marble-vanilla-and-chocolate-cupcakes-with-swirled-swiss-meringue-buttercream-recipe/