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Serve these cupcakes plain or top with a simple buttercream frosting if desired.
Store cupcakes in an airtight container at room temperature for up to 3 days.
For longer storage, you can freeze the unfrosted cupcakes for up to 2 months. Just thaw at room temperature before serving.
Variations:
Extra chocolatey: Add chocolate chips into the batter for bursts of melted chocolate.
Mocha twist: Replace 1 tbsp of flour with instant coffee granules dissolved in a little water for a mocha flavor.
Frosted finish: Top with a swirl of vanilla or chocolate buttercream for a bakery-style look.
Milkshake flair: Top with a mini straw and sprinkles to give it a real "milkshake" cupcake vibe!
FAQ:
Q: Can I use dark chocolate instead of milk chocolate?
A: Yes! Dark chocolate will give a richer, slightly more intense chocolate flavor.
Q: Why do my cupcakes sink in the middle?
A: Cupcakes can sink if the oven door is opened too early or if the batter was overmixed. Be gentle when folding and resist peeking!
Q: How do I make the marble effect look perfect?
A: Use a skewer or toothpick and gently swirl the batters together — don’t overdo it, or the colors will blend too much.
Q: Can I make this recipe into a full cake instead?
A: Definitely! Pour the batter into an 8-inch round cake pan and adjust the baking time to 25–30 minutes, checking with a skewer for doneness.
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