Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, or grease and flour each cup thoroughly for easy release.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2–3 minutes.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Then, stir in the vanilla extract until just combined.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed until just combined after each addition. Do not overmix; overmixing can result in tough cupcakes. You should have a smooth batter.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, ½ cup milk, at room temperature
- Divide the batter equally into two separate bowls. In one bowl, add the unsweetened cocoa powder to the batter and mix until just combined. In the second bowl, add the black food coloring, mixing until the batter turns a consistent deep black color.2 tablespoons unsweetened cocoa powder, 1-2 drops black food coloring (gel or liquid)
- Spoon alternating dollops of the vanilla (or un-colored) batter and the black batter into each lined cupcake cup. Aim for about a tablespoon of each color per cup, or adjust based on your preference. Don't fill the cups more than two-thirds full.
- Take a toothpick or a skewer and gently swirl through the batters in each cup. Make just one or two passes – over-swirling will muddy the colors and create a uniform brown. The goal is to create distinct streaks and patterns.
- Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the muffin tin for 5–10 minutes before transferring them to a wire rack to cool completely.
Notes
Store cooled cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week. Freeze for up to 3 months.
