Marble cupcakes with a moist vanilla and chocolate swirl, baked soft and fluffy, then topped with whipped chocolate ganache.
This easy marble cupcakes recipe gives you that classic chocolate-vanilla swirl with a tender crumb and a clean rise every time.
I make these in my home kitchen when I want a simple “bakery-style” look without extra steps, using my trusted cupcake base and a quick swirl method.
Why you'll love this recipe
- Soft, moist crumb with a true vanilla + chocolate balance
- Pretty marbled swirl in every cupcake with zero fuss
- Works with ganache, buttercream, or cream cheese frosting
Ingredients Notes
- Butter: Unsalted, softened, for a tender and rich crumb.
- Sugar: Granulated sugar for structure and balanced sweetness.
- Eggs: Room temperature, for a smooth and stable batter.
- Vanilla & salt: Vanilla for flavor depth, salt to enhance chocolate notes.
- Cake flour: For a light, soft cupcake texture.
- Baking powder & baking soda: Used together for proper rise and even crumb.
- Buttermilk: Keeps the cupcakes moist and tender.
- Chocolate: Baking chocolate, finely chopped, for the ganache frosting.
- Heavy cream: Full-fat, for a smooth and stable whipped ganache.
Tips for best results
- Stop mixing as soon as the flour disappears to keep the crumb soft
- Use an ice cream scoop for even cupcakes and even baking
- For a clear marble look, swirl once or twice only (too much = batter turns brown)
- Fill liners about halfway for a nice dome
- Pull them out when the toothpick has a few moist crumbs, not totally dry
How To Make Marble Cupcakes
This recipe uses my classic chocolate cupcake base, which I rely on for most of my chocolate cupcake variations.
Cream the butter and sugar until light and fluffy.
Add the eggs and vanilla and mix until smooth.
Mix the dry ingredients in a separate bowl.
Alternate dry ingredients and buttermilk just until combined.
Split the batter into two bowls and stir cocoa into one bowl.
Dollop vanilla and chocolate batter into each liner and swirl gently with a toothpick.
Bake in a preheated 350°F (180°C) oven for 18–20 minutes, then cool on a rack.
You can find the full recipe and tips for this frosting in my chocolate ganache frosting recipe.
Chop the chocolate finely and place it in a heatproof bowl. Heat half of the cream just until simmering, then pour it over the chocolate.
Let sit briefly and stir until smooth.
Add the remaining cold cream and blend with an immersion blender until fully smooth.
Cover with plastic wrap touching the surface and chill for 4–6 hours, until completely cold.
Whip the cold ganache on medium-high speed until thick, fluffy, and able to hold stiff peaks.
Pipe the whipped ganache onto fully cooled marble cupcakes. Finish with chocolate shavings if desired and chill 30–60 minutes before serving.
Storage
Store frosted cupcakes in an airtight container in the fridge up to 4 days; bring to room temp 20–30 minutes before serving.
Recipe variations
- Marble Nutella cupcakes: swirl Nutella into the chocolate batter
- Raspberry marble cupcakes: add a teaspoon of raspberry compote in the center
- Coffee marble cupcakes: add espresso to the chocolate half
- Mini marble cupcakes: reduce bake time
Recipe Questions
How do I get a clear marble swirl?
Use small dollops and swirl once or twice only.
Can I make them ahead?
Yes, bake the day before and frost the next day for best texture.
Why are my cupcakes dry?
They’re usually overbaked—pull them when you still have a few moist crumbs on the toothpick.
More Chocolate Cupcake Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Marble Cupcakes
- Total Time: 38 minutes
- Yield: 12 cupcakes
Description
Vanilla and chocolate marble cupcakes topped with an easy whipped chocolate ganache (makes 12 cupcakes).
Ingredients
Marble Cupcakes
- 100 g (½ cup) unsalted butter - softened
- 120 g (⅔ cup) granulated sugar
- 2 eggs - at room temperature
- 1 ½ tsp vanilla extract
- 160 g (1 ¼ cups) cake flour
- 15 g (2 tbsp) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine salt
- 120 g (½ cup) buttermilk
Chocolate Ganache
- 150 g (5.3 oz) baking chocolate - semi-sweet
- 405 g (1 ¾ cups) heavy cream - full-fat
Instructions
Chocolate Ganache (prepare the day before)
- Place the chopped chocolate in a heatproof bowl.
- Heat half of the heavy cream until just simmering.
- Pour the hot cream over the chocolate and let sit briefly, then stir until smooth.
- Add the remaining cold cream and mix until fully incorporated.
- Blend with an immersion blender until smooth, cover with plastic wrap touching the surface, and chill for 4–6 hours (overnight if possible).
Marble Cupcakes
- Bake in a preheated 180°C (350°F) oven and line a cupcake pan with paper liners.
- In a bowl, sift together the dry ingredients: flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar for 2–3 minutes until light.
- Add the eggs and vanilla and mix again until smooth.
- Fold in the dry ingredients and buttermilk alternately until just combined.
- Divide the batter in half and mix the cocoa powder into one portion.
- Spoon dollops of both batters into the liners and swirl gently with a knife or toothpick.
- Bake for about 18 minutes, until set and lightly golden.
- Let cool briefly, then transfer to a wire rack to cool completely.
Assembly
- Whip the chilled ganache on medium speed for about 1 minute until creamy and firm.
- Transfer to a piping bag fitted with a decorative tip and pipe swirls onto the cupcakes.
- Sprinkle with chocolate shavings if desired and refrigerate for 1 hour before serving.
Notes
Storage: Store in the fridge for 3–4 days in an airtight container, or freeze unfrosted cupcakes for up to 3 months.
Tips:
- Use room temperature ingredients for a smoother batter.
- Swirl the batters only once or twice to keep a clear marble effect.
- Do not overbake; a few moist crumbs on the toothpick are ideal.
- Chill the ganache fully before whipping for best texture.
- Substitute buttermilk with semi-skimmed milk mixed with lemon juice or white vinegar, or use a mix of ¾ milk and ¼ plain yogurt or sour cream.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: cupcakes, cakes
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 365
- Sugar: 11.7 g
- Sodium: 137.7 mg
- Fat: 26.9 g
- Carbohydrates: 26.6 g
- Protein: 5.5 g
- Cholesterol: 88.4 mg
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