Chocolate-Stuffed Marble Cupcakes

by

Of course! Chocolate-Stuffed Marble Cupcakes are a delightful surprise – a beautiful swirl of vanilla and chocolate cake with a hidden pocket of rich, molten chocolate in the center. They’re impressive but surprisingly simple to make.

Here’s a foolproof recipe that will give you moist, tender cupcakes with a gooey chocolate heart.

Chocolate-Stuffed Marble Cupcakes

Prep Time: 25 minutes
Cook Time: 20-25 minutes
Yields: 12 cupcakes

Ingredients

For the Chocolate Filling:

· 4 oz (115g) high-quality semi-sweet or dark chocolate, finely chopped
· ⅓ cup (80ml) heavy cream
· 1 tbsp (14g) unsalted butter, room temperature
· Pinch of salt

For the Vanilla Cupcake Batter:

· 1 ½ cups (188g) all-purpose flour
· 1 ½ tsp baking powder
· ¼ tsp salt
· ½ cup (1 stick / 113g) unsalted butter, room temperature
· 1 cup (200g) granulated sugar
· 2 large eggs, room temperature
· 2 tsp vanilla extract
· ½ cup (120ml) whole milk, room temperature

For the Chocolate Swirl:

· 3 tbsp unsweetened cocoa powder
· 3 tbsp hot water
· 1 tbsp granulated sugar

For the Frosting (Optional but Recommended):

· 1 batch of your favorite chocolate or vanilla buttercream

Instructions

Part 1: Make the Chocolate Filling (Ganache Centers)

  1. Place the finely chopped chocolate in a heatproof bowl.
  2. In a small saucepan, heat the heavy cream until it just begins to simmer (small bubbles around the edges).
  3. Immediately pour the hot cream over the chocolate. Let it sit for 1-2 minutes to melt the chocolate.
  4. Gently whisk, starting from the center, until the mixture is smooth and glossy.
  5. Whisk in the butter and pinch of salt until fully incorporated.
  6. Cover the bowl and refrigerate for at least 1-2 hours, or until the ganache is firm enough to scoop and roll. (You can speed this up in the freezer, stirring every 10 minutes.)

Part 2: Make the Cupcake Batter

  1. Preheat and Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the bowl. Mix in the vanilla extract.
  5. Combine Wet and Dry: With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the flour mixture. Mix only until just combined. Do not overmix.

Part 3: Create the Marble Effect

  1. Make Chocolate Paste: In a small bowl, stir together the cocoa powder, hot water, and 1 tablespoon of sugar until it forms a smooth paste.
  2. Divide Batter: Scoop about one-third of the vanilla batter into a separate bowl.
  3. Add Chocolate: Add the chocolate-cocoa paste to the smaller portion of batter and fold until fully combined. You now have a bowl of vanilla batter and a bowl of chocolate batter.

Part 4: Assemble and Bake

  1. Form the Ganache Balls: Once the ganache is firm, use a small spoon or a melon baller to scoop out 12 even portions (about 1 tsp each). Quickly roll them into balls with your hands. Place them on a plate and return to the fridge until needed.
  2. Fill the Cups:
    · Place about 1 tablespoon of vanilla batter into the bottom of each muffin liner.
    · Press one chilled ganache ball into the center of the vanilla batter in each cup.
    · Now, alternately dollop the remaining vanilla and chocolate batters around and over the ganache ball, covering it completely.
  3. Create the Swirl: Use a toothpick or a skewer to gently swirl the two batters together 2-3 times. Don’t over-swirl, or you’ll lose the marble effect!
  4. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the cake part (not the molten center) comes out clean or with a few moist crumbs.
  5. Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Part 5: Frost and Serve

  1. Once the cupcakes are completely cool, frost them with your buttercream of choice. A simple chocolate glaze or a swirl of vanilla buttercream works beautifully.
  2. Serve and reveal the delicious surprise inside!

Tips for Perfect Cupcakes:

· Don’t Skip the Chilling: A firm, cold ganache ball is essential. If it’s too soft, it will melt completely into the batter instead of creating a pocket.
· Room Temperature Ingredients: This is key for a smooth, well-emulsified batter that rises evenly.
· Don’t Over-Swirl: The goal is a distinct marble pattern, not a homogenous brown batter. A few figure-eight motions with a toothpick are all you need.
· Don’t Overbake: Start checking at 18 minutes. The cupcakes continue to cook from residual heat as they cool.
· High-Quality Chocolate: Since the filling is the star, use a chocolate bar you love to eat on its own for the best flavor.

Enjoy your stunning and delicious Chocolate-Stuffed Marble Cupcakes

Leave a Comment