Preheat your oven to 180C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases
Cream together the Butter and Caster Sugar with an electric beater till smooth – add in the Eggs and Flour and beat again for about about 20-30 seconds on a Medium Speed till combined.
Split the mixture between two bowls and add the vanilla to one half, and the cocoa powder to the other and beat each again till smooth. Once combined it might still be a little stiff, so loosen with the Whole Milk, about 2 tbsps each!
Spoon small spoonfuls randomly into your Cases to create a marble effect until they’re about 2/3 full and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
Once the cakes are cool, decorate! Beat the butter for a couple of minutes until really smooth and light – add in the Icing Sugar one half at a time and beat in-between each addition. Add in the cocoa powder and beat together till smooth and fluffy (takes about 3-4 minutes).
Once finished, pipe your buttercream onto the cupcakes using your favourite tip – I used a Large Star!
Decorate how you fancy with some sprinkles, or a chocolate drizzle!
You can easily make a two-tone frosting if you wished to make it even more marble, as I have written above in the blurb, but I went for all chocolate as I was craving chocolate frosting and it didn’t disappoint.
You can bake these delicious cupcakes into a layer cake by doubling the cupcake ingredients and splitting between two deeper 8″ tins, and baking till springy to touch and baked through (see my other cakes for details on time!) – then double the filling as well, and slather all over!
These delicious beings will last in a container for 3 days!