Marble Cupcakes

If you love chocolate and vanilla, then these are the cupcakes for you! Top these creative and delicious cupcakes with your favourite chocolate or vanilla frosting.  

Storage Time: 2-3 days in the refrigerator and up to 2 months in the freezer. 

Yield: Makes 12

Marble Cupcakes


  • 3 tbsp granulated sugar
  • 3 tbsp milk (2%)
  • 1 1/2 ounces unsweetened chocolate, chopped
  • 1/4 tsp baking soda
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup salted butter
  • 3/4 cup granulated sugar
  • 2 egg whites
  • 2/3 cup milk (2%)
  • 1 tsp vanilla


  1. Preheat oven to 375°F.
  2. Combine 3 tbsp sugar, milk and chocolate in a small saucepan and cook over low heat until thick and smooth, stirring constantly. Stir in baking soda. Cool slightly.
  3. Meanwhile, combine flour, baking powder and salt in a bowl; set aside.
  4. Using medium speed of an electric mixer, beat together butter and 3/4 cup sugar until fluffy. Beat in egg whites, one at a time, beating well after each addition. Beat in vanilla.
  5. Beginning and ending with flour mixture, add flour mixture alternately with milk to butter mixture, beating after each addition until blended. Continue beating until batter is smooth and light, about 2 minutes.
  6. Divide batter into 2 parts; to one part, add chocolate mixture, stirring until blended.
  7. Spoon batter by tablespoon into greased or paper-lined muffin cups, alternating vanilla and chocolate mixtures, filling cups two-thirds full. Swirl batters together using a knife or toothpick.
  8. Bake until a cake tester inserted in centres comes out clean, about 20 minutes.
  9. Cool cupcakes in pans for 5 minutes. Remove from pans and cool completely on racks.
Nutritional analysis per cupcake:


211 calories, 6.8 g fat, 3.5 g protein, 34.8 g carbohydrate, 0.8 g fibre, 242 mg sodium