2 cups flour
1 cup sugar
3/4 cup milk
1/2 cup butter, at room temperature
1/3 cup cocoa
1/4 cup sour cream
2 teaspoons baking powder
2 teaspoons vanilla paste (or extract)
1/4 teaspoon salt
1 egg, at room temperature
vanilla chocolate swirl frosting
Preheat oven to 350. Grease or line a 12 wells in a cupcake tin. Whisk together the flour, salt and baking powder. Set aside. In a large bowl, cream sugar and butter together until light and fluffy. Add the egg, sour cream and vanilla paste/extract and beat until fluffy. Add the flour mixture and milk alternately, beginning and ending with flour, mixing well with each addition. Pour out half the cupcake batter into a separate bowl and whisk in the cocoa powder. Add a tablespoon of chocolate batter to each well, carefully smoothing it to all sides, top with a tablespoon of vanilla batter again smoothing it to all sides. Repeat until all of the batter is gone. Depending on how evenly you divided the batter some may have 3 layers while others may have 4.
Bake for 20-25 minutes or until a toothpick inserted in the center of the center cupcake comes back mostly clean.
Cool completely on a wire rack, then ice with vanilla chocolate swirl frosting.
It has been years since I’ve participated in a Sugar High Friday event but since this one involved cupcakes and a cute flamingo logo, I couldn’t resist. Tiger (cup)cakes (very similar to marble cakes but with more of a striped/layered effect than swirls because you don’t run a knife though the layers) are equally hard to resist. The chocolate layer is super chocolatey and both are perfectly moist. I love how each cupcake is slightly different.
Some have 3 stripes, some have four and they are are all delicious.
And while they look difficult and certainly are impressive to bite into, they really only take a few extra minutes to make than regular, single layer cupcakes.