Guylian Chocolate And Vanilla Marble Cupcakes

These chocolate and vanilla marbled cupcakes are topped with Guylian Chocolate Seashells. Simple to make and ideal for an impressive snacking display.

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Course: Dessert

Cuisine: American

Keyword: Cake, Confections, Cupcakes, Vanilla

Difficulty: Intermediate

Brand: Guylian, SMET

Servings: cupcakes

Equipment

Oven
Cupcake Tin w/ Liner
Cupcake Tin w/ Liner
Sifter
Electric Mixer
Utensils
Piping Bag

Ingredients

Part 1: Chocolate and Vanilla Marble Cupcakes

175 g Unsalted Butter
175 g Caster Sugar
3 Large Eggs ( free range )
175 g Self Raising Flour
1 tsp Baking Powder
2 tbsp deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
2 tbsp Whole Milk
1 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract

Part 2: Frosting

250 g Unsalted Butter ( softened )
350 g Icing Sugar
50 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
1 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract
3 tbsp Milk

Part 3: Finishing Touch

16 pieces Guylian 22-Piece Chocolate Sea Shells Original Praliné ( to decorate )
SMET White Vermicelli

US Customary - Metric

Instructions

Part 1: Chocolate and Vanilla Marble Cupcakes

Preheat the oven to 170°C/345°F and line 2 12-hole cupcake trays with 16 small cupcake liners.
In the bowl of an electric mixer, add the butter and sugar and mix on a medium speed for 5 minutes until the butter is light and creamy.
Sift the flour and baking powder together and set aside. Turn the mixer down to a low speed and crack the eggs in one at a time.
Once the eggs are fully incorporated add half of the flour and mix to combine, add the milk and 1 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract followed by the remaining flour and mix again.
Remove half of the cupcake batter to another bowl and add the2 tbsp deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder. Stir to combine.
Using two spoons, fill the cupcake liners by adding small spoonsful of 1 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract and small spoonsful of chocolate batter to each liner until 2/3 full.
Use a cake skewer or a small knife to marble the two batters together and bake for 20 minutes or golden brown and springy to the touch.
Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Part 2: Frosting

To make the frosting, first mix the butter in the bowl of an electric mixer until pale and soft.
Add the icing sugar, 50 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder, vanilla extract and 2tbsp of the milk.
Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a splash more milk until you reach a nice piping consistency.
Once the cupcakes have cooled, fill 4 piping bags, fitted with an open star nozzle with the chocolate, vanilla and coloured frosting and pipe a cute swirl on each cake.
If you don’t have any cupcake nozzles, you can spread the frosting on each cake using an offset spatula.