You can either make half chocolate + half vanilla cupcakes, or go for a marbled batter to swirl the two flavors together.
🍫🍦 Chocolate & Vanilla Cupcakes Recipe
Makes: 12 cupcakes
Prep Time: 20 minutes
Bake Time: 18–20 minutes
Ingredients
Base Batter:
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1 ½ cups all-purpose flour
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1 ½ tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter (softened)
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¾ cup sugar
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2 large eggs
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2 tsp vanilla extract
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½ cup milk
For the chocolate half:
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2 tbsp unsweetened cocoa powder
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1 tbsp milk (extra, to keep it moist)
Instructions
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Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
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Make the base batter:
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, beat butter and sugar until light and fluffy.
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Add eggs one at a time, then stir in vanilla.
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Alternate adding dry ingredients and milk until just combined.
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Divide the batter:
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Split the batter evenly into two bowls.
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In one bowl, stir in the cocoa powder and the extra tablespoon of milk — that’s your chocolate batter!
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Fill the cupcake liners:
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For a half-and-half look, spoon a little vanilla batter on one side of the liner and chocolate on the other.
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For a marbled effect, spoon in both batters and swirl gently with a toothpick.
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Bake for 18–20 minutes, until a toothpick inserted in the center comes out clean.
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Cool completely before frosting.
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🎂 Frosting Ideas
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Classic Buttercream: Split half vanilla, half chocolate for matching swirl tops.
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Chocolate Ganache: Pour a glossy layer over the cupcakes.
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Vanilla Cream Cheese Frosting: For a tangy, creamy finish.
✨ Tips
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Don’t overmix the batter — this keeps the cupcakes fluffy.
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Add a pinch of espresso powder to the chocolate half to deepen the cocoa flavor.
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Store leftovers in an airtight container at room temperature for up to 3 days.
Would you like me to generate an image of beautifully swirled chocolate and vanilla cupcakes with frosting on top?
