CHOCOLATE GLAZED MARBLE CUPCAKES
Classic chocolate-vanilla marble cupcakes get an update with a rich chocolate glaze.
Provided by Food Network Kitchen
Time 2h30m
Yield 12 cupcakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F and line a 12-cup muffin tin with cupcake liners.
- Whisk the flour, baking powder and salt together in a medium bowl. Beat the eggs and sugar together in another medium bowl with an electric mixer on medium-high speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- Reduce the mixer speed to low and add half the flour mixture, followed by the milk and the remaining flour mixture, beating until each addition is just incorporated. Remove one-third of the batter (about 1 cup) and stir in the cocoa powder. Alternate dropping spoonfuls of the batters into the cupcake liners, using a larger spoon for the yellow batter and a smaller spoon for the chocolate batter. Swirl with an offset spatula or a skewer.
- Bake until a toothpick inserted in the center of the cakes comes out clean, 18 to 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.
- Put the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it just simmers. Pour the cream over the chocolate and let sit for 1 minute. Then gently stir until smooth and glossy. Cool the glaze slightly until thickened but not hard. Spread 1 tablespoon of glaze on top of each cupcake or dip the top of the cupcake in the glaze.
GO-TO MARBLE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 12 cupcakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners.
- Whisk the flour, baking powder and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter.
- Remove one-third of the batter (about 1 cup) and stir in the cocoa powder. Fill the liners evenly with alternating spoonfuls of yellow and chocolate batter. Tap the tin firmly on the counter a few times to even out the batter.
- Bake until a tester inserted in the center of the cakes comes out clean, 18 to 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.
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