Black Tie Beauties

Even baking divas like myself occasionally fall victim to indecisiveness in the kitchen...okay, especially this baking diva. There are just SO many options when it comes to flavors and blends and toppings! I chose to make these lovely little confections for all the other baked good lovers that have a hard time deciding between a chocolate or vanilla fix. It's the perfect blend of both flavors and honestly just hit the spot. I, unfortunately, have not mastered the marbled effect for the cake yet so any tips on that would be much appreciated. I tested using a toothpick versus the end of a fork on these and both methods ended in a more stacked look. It didn't really affect the flavor, but the aesthetic value is 70% of what I love about cupcakes so I'd like to get it down pat. I did however score the marbled icing look on the first try and I'll take that as a win this time!

Marbled Chocolate & Vanilla Cupcakes

Cupcake Recipe:
Mix the below batters in cupcake tins and marble the batter. Bake at 350 degrees for about 15 minutes or until a wooden toothpick inserted comes out clean. Cool in pans for 5-10 mins and move to wire rack to finish cooling before icing.

Chocolate Batter:
1/2 C Cocoa
1 C Boiling Water
1/2 C Butter, softened
1 C Sugar
2 Large Eggs
1 2/5 C Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
Pinch of Salt

1. Combine cocoa and boiling water in a large heatproof bowl or measuring cup and set aside to cool completely.
2. Beat butter in a mixer until creamy then gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition.
3. Combine flour, soda, powder and salt & add to butter mixture alternately with the cocoa mixture. Begin and end with the flour mixture.

Vanilla Batter:
1/4 C Butter, softened
1/2 C Shortening
1 C Sugar
2 Large Eggs
1 2/5 C Flour
1 tsp Baking Powder
Pinch of Salt
1/2 C Buttermilk
1 tsp Vanilla
1/4 tsp Almond Extract

1. Beat butter and shortening at med speed until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
2. Combine flour, powder and salt. Add to butter mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture. Stir in extracts.

Icing Recipe:
Fill a piping bag with 1/2 chocolate and 1/2 vanilla frostings (listed below). Don't twist your hand while you're icing the cakes and you'll keep the "2-face effect" as my son calls it.

Chocolate Icing:
1/2 C Butter, softened
1/4 C Cocoa
1/4 C Whipping Cream
Pinch of Salt
3-4 C Powdered Sugar

Beat butter, coca, cream and salt until creamy. Gradually add the powdered sugar until blended. Beat at high speed or until creamy.


Vanilla Icing:
1/2 C Butter, softened
3 Tbsp Whipping Cream
1/2 tsp Vanilla
Pinch of Salt
3-4 C Powdered Sugar

Beat butter, cream, vanilla and salt until creamy. Gradually add the powdered sugar until blended. Beat at high speed or until creamy.