Description

Tender, marbled chocolate cupcakes with a surprise core of silky ganache. These easy homemade treats are perfect for any occasion and sure to impress with their dramatic swirl and rich, creamy center.

Ingredients

Scale

1 cup all-purpose flour (120g)
1/4 cup unsweetened cocoa powder (30g, Dutch-processed preferred)
3/4 cup granulated sugar (150g)
1/4 cup light brown sugar (50g)
6 tbsp unsalted butter, softened (85g)
1/4 cup vegetable oil (60ml)
2 large eggs, room temperature
2 tsp vanilla extract
1/2 cup whole milk, room temperature (120ml)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dark chocolate chips (75g)
1/2 cup white chocolate chips (75g)
For the Ganache Filling:
3.5 oz dark chocolate, chopped or chips (100g, 60–70% cacao)
1/3 cup plus 1 tbsp heavy cream (100ml)
For the Topping (optional):
Extra chocolate shavings or sprinkles
Powdered sugar

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease lightly with butter.
Make the ganache: Place 100g chopped dark chocolate in a heatproof bowl. Heat 100ml heavy cream until just simmering, then pour over chocolate. Let sit 1 minute, then stir until smooth. Set aside to cool and thicken for 15–20 minutes.
In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In another bowl, beat softened butter and vegetable oil until smooth and creamy. Beat in eggs one at a time, then add vanilla extract. Gradually mix in milk.
Add wet ingredients to dry ingredients and mix gently until just combined. Do not overmix.
Fold in dark chocolate chips and white chocolate chips.
Spoon a heaping tablespoon of batter into each cupcake liner. Make a small well in the center and drop about 1 teaspoon of ganache into each. Top with another tablespoon of batter to cover the ganache. Liners should be about 3/4 full.
Using a toothpick or skewer, gently swirl the batter and ganache together in each cupcake for a marbled effect.
Bake for 18–20 minutes, or until a toothpick inserted at the edge comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, decorate with powdered sugar, chocolate shavings, or a drizzle of leftover ganache if desired.

Notes

For best results, use room temperature ingredients. Don’t overmix the batter to keep cupcakes tender. Swirl gently for a distinct marbled look. Ganache can be made dairy-free with coconut cream. Cupcakes can be made gluten-free with a 1:1 gluten-free flour blend. Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freeze (without toppings) for up to 2 months.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 270
Sugar: 21
Sodium: 140
Fat: 14
Saturated Fat: 7
Carbohydrates: 33
Fiber: 2
Protein: 4

Keywords: chocolate cupcakes, swirled cupcakes, ganache filled cupcakes, marbled cupcakes, easy chocolate dessert, homemade cupcakes, party treats, kid friendly baking