Triple Chocolate Marble Cupcakes

I had a request for cupcakes this week that included white, milk and dark chocolate.  There are so many different ways to make this Cupcake and it was hard to not include every technique in them.  Ha! (Over achiever, I know!) I decided on a marbled cake with white and milk chocolate then I’d fill it with a bittersweet chocolate ganache and top it all with a dark chocolate frosting.

Seriously, if you love chocolate… then this cupcake should satisfy every chocolate craving you will ever have.

The first dozen I made, I also topped them white a swirl of white chocolate.  But… my chocolate wasn’t behaving for me, so I only did a dozen with the white chocolate.  It really looked awesome with the white on top… but my patience was running out by the time I got to the second and third dozen.  🙂

These cupcakes are pretty labor intense and cost a little extra because of all the chocolate, but the presentation is gorgeous and they really are heavenly.

Enjoy!

White Chocolate Cake
Makes 12+ cupcakes

1 ½ cups cake flour
2 tsp baking powder
¼ tsp salt

6 tbsp unsalted butter, room temperature
¾ cup sugar
2 egg whites
1 tsp clear vanilla extract

3.5 oz white bakers chocolate, melted

¼ cup milk
¼ cup sour cream
¼ cup hot water

Milk Chocolate Cake
Makes 12+ cupcakes
1 ½ cups cake flour
1/4 cup cocoa powder
2 tsp baking powder
¼ tsp salt

6 tbsp unsalted butter, room temperature
¾ cup sugar
2 egg whites
1 tsp clear vanilla extract

3.5 oz milk chocolate, melted

¼ cup milk
¼ cup sour cream
¼ cup hot water

Use the same directions below to make both batters.

1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
2. In a medium bowl, sift together flour, baking powder and salt. Set aside.
3. In a measuring cup that pours, mix together the milk and sour cream.
4. Using a double boiler on medium-high heat. Melt the chocolate. Set aside to cool.
5. In the meantime, using a stand mixer with the paddle attachment, cream together the butter and sugar.
6. Add the egg whites one at a time and mix until incorporated. Scrape the sides of the bowl.
7. Mix in the vanilla.
8. On medium, slowly pour the chocolate into the egg/sugar/butter mixture. Scrape the sides and mix until completely combined.
9. Add the flour and milk/sour cream alternating, beginning and ending with flour. Scrape the sides of the bowl and mix only until combined.
10. Add the hot water and mix just until incorporated.
11. STOP. Make the 2nd batter. When that is completed, continue to the next step.
12. Scoop a heaping tablespoon of white chocolate batter into one side of the liner. Scoop the same amount of chocolate batter next to it in the liner.
13. Pound the cupcake pan flat on the counter 2-3 times to help the batter settle. Using a toothpick, swirl the two batters together 3-4 times. Do not over swirl, you don’t want to mix the two together, just create a marble effect.
14. Bake for 18-20 minutes or until a toothpick comes out clean.
15. Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
16. After the cupcakes have completely cooled, core each cupcake and fill with the chocolate ganache. Top with the dark chocolate frosting and a shaving of white chocolate (optional).