Initially I wanted to make marble cupcakes, but the baby started to cry and I ended up adding the 2 vanilla & chocolate batters one top of the other for a double decker effect. If you want to make them fancier with marbled effect, then fill the cupcake liner with 2/3rds of either vanilla or chocolate batter, then add 2 tablespoons of the other batter. Use a toothpick to swirl and create the marble effect.
These cupcakes taste great just as is, but a dollop of simple whipped cream frosting makes it even more delicious. I added a touch of espresso powder to make a mocha flavored frosting, but you can leave it out or make any other flavored frosting like vanilla, lemon, orange etc. using your choice of extracts.Note: You can use milk with vinegar in the recipe or you can also use 1 cup of buttermilk instead.
Ingredients: All purpose flour - 1½cups
Baking Soda - 1tsp
Salt - ½tsp
Unsweetened Cocoa powder - 2tbsp
Milk - 1 cup (I used Vanilla Soy milk, but any milk can be used)
Vinegar - 1tbsp * (See Note)
Oil - ½cup
Sugar - 1cup
Pure Vanilla extract - 2tsp
Espresso powder - 1tsp (optional, but highly recommended)
Method:
- Preheat oven to 350°F. Line muffin tin with paper liners.
- Sift flour, salt and baking soda in a small mixing bowl.
- Add vinegar to milk in a mixing bowl and set aside. (If using buttermilk, skip this step).
- In a large mixing bowl, whisk oil and sugar until sugar is completely dissolved. Add vanilla and mix well.
- Next mix in the milk.
- Then slowly add the dry ingredients and mix gently until combined.
- Take half of the batter into a separate bowl and add unsweetened cocoa and espresso (if using), mix well.
- For no fuss double decker cupcakes: Add both the batters one on top of the other.
- For fancier Marbled effect cupcakes: Fill the cupcake liners 2/3rds full with either of the batters and then add 2tbsp of the other batter on the top. Using a toothpick swirl the batter on the top to create the marble effect.
- Bake the cupcakes in the preheated oven for 20-25 minutes or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in the pan for 5 minutes, then remove them onto a wire rack and cool completely before frosting.
Mocha Cream Frosting: Ingredients: Heavy Cream - 1cup Confectioners Sugar - 1cup, sifted Espresso powder - 1tsp
Method:
- To easily whip cream, place a medium size bowl and beaters in the freezer for at least 30 minutes.
- Combine all the ingredients and whip until soft peaks form. Frost the cupcakes with a offset spatula or bread knife.
Lets check out what my fellow marathoners have cooked up for BM# 23.
