These fun to make swirly marble cupcakes are so light and tasty with a combination of white and dark cacao chocolate running through both the cupcake and the icing. They are topped with shapes made from melted Cacao Chocolate Melts.
• 160g unsalted butter (room temperature)
• 180g caster sugar
• 3 eggs (medium)
• 1 tbsp sunflower oil
• 180g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 40g Food Thoughts Organic Cacao Powder
• 100g Food Thoughts White Cacao Melts
• Small knob of butter
Cacao Chocolate Butter Icing:
•120g unsalted butter (room temperature)
• 240g icing sugar (sieved)
• 60g Food Thoughts White Cacao Chocolate Melts
• 60g Food Thoughts 70% Dark Cacao Chocolate Melts
• 1-2 tbsp milk and small knob of butter
• Food Thoughts 70% Dark Cacao Chocolate Melts
You will need: Cupcake tray (with 12 spaces) and 12 cupcake cases, icing bag and nozzle
For the cake:
1. Fill the cupcake tray with the cases. Measure all your ingredients and have them ready to use. Preheat oven to 180°C/350°F/gas 4
2. Cream the butter and sugar together using a stand mixer or electric whisk. Gradually add the eggs and 1tbsp of oil (sunflower). Beat well.
3. Put the White Cacao Melts in a bowl with a small knob of butter and melt (use an oven-safe bowl or jug) in the microwave in 30 second steps until it is melted and smooth. Set aside for a moment.
4. Sieve the flour and baking powder into the butter / sugar mixture and mix until completely combined.
5. Remove half of this mixture and put it in a separate bowl and then stand it aside (this will be added to the white melted chocolate later).
6. Sieve the cacao powder into the remaining mixture and continue to beat until all blended and one colour.
7. Add the white melted cacao chocolate to the cake mixture you set aside. Mix in well.
8. Add the dark chocolate cake mixture on top of the white chocolate cake mixture in three separate dollops (spaced out on top).
9. Using a spatula use a folding movement (take your spatula to the bottom of the bowl and fold upwards) to lightly marble the white and dark cake mixtures. You will only need to do this 4-6 times. Do not overdo it as you want to keep the two colours as defined as possible – not mix them up so they become one colour!
10. Gently spoon the mixture into the cupcake cases making sure to scoop some of the white and some of the dark cake mixture as you go. Gently level the tops.
11. Put the cakes in the oven for 15-18 minutes. Do not overcook but make sure that they are springy to the touch and a skewer comes out clean. Leave in the tray for 5 minutes then remove and set aside to completely cool (you can even put them in the fridge).
For the icing:
12. Beat the butter and icing sugar together until light and pale. Add 1 tbsp of milk and mix in.
13. Put white melts and small knob of butter in one oven-safe bowl and dark melts in another.
14. Melt the dark cacao chocolate melts in 30 second increments in the microwave. Follow this by doing the same with the white cacao melts. Allow to cool slightly but make sure the chocolate does not start to reset.
15. Put half of the butter / icing sugar mixture in the bowl with the melted dark cacao chocolate and the other half in the bowl with the white cacao chocolate melts. Mix thoroughly.
16. Fill an icing bag so that one side has white icing and other the dark. If the icing seems too runny then put in the fridge until it is the right consistency.
17. Pipe your cupcakes using a swirl movement. Only pipe onto cupcakes that are cool.
For the decoration:
18. To make the toppers, draw the flower shape or other shape on baking paper. Put Cacao Chocolate Melts into a disposable icing bag in a jug of water (oven-proof). Put the jug in the microwave and melt for 30 second bursts until the chocolate is all melted (make sure there are no lumps). Cut the end of the piping bag off (tiniest hole possible) and pipe over the outlines. Place the shapes in the fridge to set. Once set, attach the shaped to the top of the cupcakes with some more melted chocolate (to secure in place).
Serves: 12 cupcakes