🍫🍦 Chocolate & Vanilla Swirl Cupcakes Recipe
Makes: 12 cupcakes
Prep Time: 15 minutes
Bake Time: 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 salt
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½ cup (1 stick) unsalted butter, softened
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1 cup granulated 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 Portion:
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2 tbsp unsweetened cocoa powder
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1 tbsp milk
Optional Frosting:
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Swirled chocolate and vanilla buttercream (for a stunning finish!)
🥣 Instructions
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Preheat oven:
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Set to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
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Make the base batter:
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In a bowl, whisk flour, baking powder, and salt.
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In a separate large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then add vanilla.
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Mix in dry ingredients alternately with milk, beginning and ending with flour.
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Divide and flavor:
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Split the batter evenly into two bowls.
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In one bowl, mix in cocoa powder and 1 tablespoon of milk to create the chocolate batter.
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Create the swirl:
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Spoon small dollops of vanilla and chocolate batter into each cupcake liner, alternating between the two.
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Use a toothpick or skewer to gently swirl them together — don’t overmix!
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Bake:
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Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool completely before frosting.
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Frost (optional):
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Pipe both chocolate and vanilla buttercream side-by-side for a beautiful two-tone swirl.
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✨ Tips
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Don’t over-swirl — a few gentle turns give the best marble effect.
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Add mini chocolate chips for extra texture.
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Store at room temperature in an airtight container for up to 3 days.
Would you like me to generate an image of these chocolate and vanilla swirl cupcakes — marbled tops with matching swirled frosting?
