Best of both worlds!

If you’re ever in the mood for a treat but can’t decide on chocolate or vanilla, this recipe might be your saving grace. It’s the best of worlds and it’s sure to give you a mouthwatering combination of flavors.

Luckily, this dessert isn’t too complicated. No need to mix together both a vanilla cupcake and chocolate cupcake batter. Just grab the vanilla cupcake mix and some cocoa powder and you’re ready to go. This moist marble cupcake is also topped with a creamy and rich frosting surefire to have you licking it off your fingers. Enjoy!

If you are interested in getting down with this swirl, click the link below for the full recipe!

Photo: sallysbakingaddiction.com

Ingredients:

BOTTOM LAYER

CUPCAKES
1 and 2/3 cups (210g) all-purpose flour (measured correctly)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
1 large egg, room temperature
1/4 cup (60g) yogurt1
3/4 cup + 1 Tablespoon (195ml) milk, divided1
2 teaspoons vanilla extract
1/4 cup (21g) unsweetened cocoa powder

MILK CHOCOLATE FROSTING
1 and 3/4 cups (210g) confectioners’ sugar
1/4 cup (21g) unsweetened cocoa powder
1/2 cup (115g) unsalted butter, softened to room temperature
2 Tablespoons (30ml) heavy cream or half-and-half2
1 teaspoon vanilla extract
salt, to taste

VANILLA FROSTING
1/2 cup (115g) unsalted butter, softened to room temperature
1 and 3/4 cups (210g) confectioners’ sugar
2 Tablespoons (30ml) heavy cream or half-and-half2
1 teaspoon vanilla extract
salt, to taste

For the recipe: Click Here

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