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Chocolate marble milkshake cupcakes recipe

19 ratings

Chocolate lovers will love these rich, chocolate milkshake cupcakes. This recipe turns a simple vanilla cupcake into a double marbled masterpiece with swirls of vanilla and chocolate cake, topped with swirls of creamy icing – the perfect treat for an impressive afternoon tea or birthday party. See method

Serves 12 (makes 12 cupcakes)
25 mins to prepare and 25 mins to cook
535 calories / serving
Vegetarian

Ingredients

175g unsalted butter
175g caster sugar
1 tsp vanilla extract
3 eggs
175g self-raising flour
1 tbsp cocoa powder
25g milk chocolate, melted
25ml milk

For the buttercream

200g unsalted butter, softened
1 tsp vanilla extract
400g icing sugar
35g dark chocolate, melted
triple chocolate curls

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
2240kj
535kcal 27%
Fat
30g 43%
Saturates
17g 86%
Sugars
53g 59%
Salt
0.2g 4%

of the reference intake
Carbohydrate 66.8g Protein 4g Fibre 1g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line a muffin tin with 12 paper cases. In a bowl, beat the butter and sugar until light and fluffy. Add the vanilla, then beat in the eggs, one by one, each with a spoonful of flour, until smooth. Fold in the remaining flour and stir until just combined.

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Put half the mixture into another bowl. Add the cocoa and milk chocolate to one bowl and milk to the other. 
Fill each case with spoonfuls of both mixtures, then swirl with a knife or skewer to create a marble effect. Bake for 20-25 mins. 
To make the buttercream, beat the butter in a bowl until pale and creamy, then add the vanilla. Add the icing sugar in 3 stages, beating between each addition, until fully combined. Divide between 2 bowls. Mix the 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.

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Pipe the chocolate icing on top of the cupcakes, then sprinkle with chocolate curls. The iced cupcakes will last for 3 days in a sealed container.

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