Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, combine the flour, baking powder, cocoa powder, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add in the eggs one by one, beating well after each addition. Mix in the milk and vanilla extract until well incorporated.
- Gradually add the dry mixture into the wet mixture, mixing just until combined (don’t overmix!).
- Split the batter in half. Keep one half as is, and mix cocoa powder into the other half until combined.
- In each cupcake liner, add a spoonful of vanilla batter, followed by a spoonful of chocolate batter. Use a skewer or toothpick to swirl the two batters together gently.
Baking
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
To achieve the best results, ensure that your butter is at room temperature. Don't overmeasure the flour, as excess could lead to dry cupcakes. Optionally, add a touch of almond extract to the vanilla batter for extra flavor. Always check your cupcakes a couple minutes before the suggested baking time since ovens can vary.