Chocolate Marble Milkshake Cupcakes
What better way to ring in the New Year than with cupcakes? These easy chocolate marble milkshake cupcakes are so simple to make. Decorate with a swirl of delicious butter cream frosting. Try these clever way to turn a simple vanilla cupcakes into an indulgent masterpiece.
Chocolate Marble Milkshake Cupcakes
Yummy Coconut Cupcakes: English – Urdu Recipe
Ingredients for Cupcakes:
Makes: 12
- Unsalted butter – 175 gm
- Sugar – 175 gm
- Vanilla extract – 1 tsp
- Eggs – 3
- Self raising flour – 175 gm
- Coco powder – 1 tbsp
- Milk chocolate – 25 gm melted
- Milk – 25 ml
Method for Cupcakes:
- Preheat the oven to gas 4, 180C, fan 160C.
- Line a muffin tin with 12 paper cases. In a bowl, beat the butter and sugar until light and fluffy.
- Add the vanilla extract, then add eggs and beat, one by one, each with a spoonful of flour, until smooth.
- Fold in the remaining flour, put half the mixture into another bowl.
- Add 1 tbsp coco powder and melted milk chocolate to one bowl and milk to the other bowl.
- Fill each case with spoonful of both mixtures, then swirl with a knife of skewer to create a marble effect.
- Bake for 20 to 25 minutes.
- When it’s done, let them cool before butter cream decoration.
Ingredients for Butter cream:
Fairy Cakes Recipe: English – Urdu
- Butter – 200 gm
- Icing sugar – 400 gm
- Dark chocolate – 35 gm melted
- Vanilla essence – 1 tsp
Method for Butter cream:
- To make the butter cream, beat the butter in a bowl until pale and creamy, then add the vanilla.
- Now add icing sugar in 3 stages, beating between each addition, until fluffy.
- Divide the mixture between 2 bowls, mix melted dark chocolate into one bowl.
- Add both to a large bowl and swirl briefly with a knife to create a marble effect.
- Put into a piping bag with an open star nozzle.
- Pipe the icing on top of the cupcakes, then sprinkle with triple chocolate curls.
- The iced cupcakes will last for 3 days in a sealed container.
