These chocolate and vanilla marbled cupcakes topped with Guylian Seafood chocolate are so simple to make, yet look impressive and are ideal snacking times.
For the Chocolate and Vanilla Marble cupcakes:
Preheat the oven to 170C and line 2 12-hole cupcake trays with 16 small cupcake liners.
In the bowl of an electric mixer, add the butter and sugar and mix on a medium speed for 5 minutes until the butter is light and creamy.
Sift the flour and baking powder together and set aside. Turn the mixer down to a low speed and crack the eggs in one at a time.
Once the eggs are fully incorporated add half of the flour and mix to combine, add the milk and vanilla extract followed by the remaining flour and mix again.
Remove half of the cupcake batter to another bowl and add the cocoa powder. Stir to combine.
Using two spoons, fill the cupcake liners by adding small spoonsful of vanilla and small spoonsful of chocolate batter to each liner until 2/3 full.
Use a cake skewer or a small knife to marble the two batters together and bake for 20 minutes or golden brown and springy to the touch.
Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
For the frosting:
To make the frosting, first mix the butter in the bowl of an electric mixer until pale and soft.
Add the icing sugar, cocoa powder, vanilla extract and 2tbsp of the milk.
Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a splash more milk until you reach a nice piping consistency.
Once the cupcakes have cooled, fill 4 piping bags, fitted with an open star nozzle with the chocolate, vanilla and coloured frosting and pipe a cute swirl on each cake.
If you don’t have any cupcake nozzles, you can spread the frosting on each cake using an offset spatula.
For the Finishing Touch:
Top each cake with a Guylian Chocolate Sea Shell and a cute Union Jack flag.