I’m not a big fan of marble cake but I think the concept works perfectly in these delicious cupcakes. And kids just love the idea of the two colors together (although I did have to explain to one of my children once that it doesn’t magically separate in the oven; you actually have to keep the vanilla and chocolate apart!) This is a straightforward recipe with an opportunity for lots of fun in the icing department!
3/4 cup (1-1/2 sticks) margarine, room temperature
3/4 cup sugar
1-1/4 cups flour
1 teaspoon baking powder
1 teaspoon vanilla
2 tablespoons cocoa
1/3 cup margarine, room temperature
1-1/4 cups powdered sugar
1 tablespoons cocoa
1-2 tablespoons nondairy creamer
2 tablespoons semisweet chocolate chips
2 tablespoons white chocolate chips
Preheat oven to 350 degrees. Line 24 muffin cups with paper baking cups. Cream together margarine and sugar until fluffy. Beat in the eggs, one at a time. Stir in the flour and baking powder. Divide the mixture in half and place one half in another bowl. Stir vanilla into one half and cocoa powder into the other. Place a spoonful of vanilla batter, then a spoonful of chocolate in the paper cups until they are 2/3 to ¾ full. Bake for 20 to 25 minutes. Cool in pan for 5 minutes before removing to wire rack to cool completely. When cool, prepare frosting.
Beat together margarine, powdered sugar, cocoa and nondairy creamer until smooth and fluffy. If it’s too dry, add some more nondairy creamer, a little at a time. Spread over cupcakes and sprinkle with both types of chocolate chips. (let the kids do both of these steps)