MY FAMILY’S NEW FAVORITE CUPCAKE
Sometimes it is difficult to please the chocolate fanatics and the non. Marble is a nice compromise. Here’s the compromise … a basic yellow cupcake, with a piece of chocolate marble gooey butter cake inside, and topped with a marble frosting top (vanilla, chocolate, and a vanilla-chocolate mix).
The night before I made these cupcakes I baked a pan of chocolate marble gooey butter cake . I do this because it is easier to cut these into clean squares if they sit overnight. This recipe makes plenty so don’t worry if you can’t control yourself and need to indulge in a little taste. These taste amazing so enjoy! Just don’t get too carried away and eat more than half of the batch. Here’s the recipe:
Chocolate Marble Gooey Butter Cake
1 package yellow cake mix
8 Tbls melted butter
8 oz cream cheese (room temperature)
1 tsp vanilla
8 Tbls melted butter
3 3/4 cups powdered sugar
1 c semi-sweet chocolate chips
- Preheat over 350, set aside 13 x9 pan
- For crust, mix ingredients until batter forms a ball. Press evenly into ungreased pan
- For filling, (don’t need to clean mixing bowl or beater) whip the cream cheese. Add eggs, vanilla, and melted butter and beat for 1 minute. Add powdered sugar slowly and beat until mixed completely
- Remove 1 c of filling and put in a separate bowl
- Pour remaining filling over crust in pan, spread evenly to all edges of pan
- Melt chocolate chips then mix with the 1 c of filling that was in a separate bowl
- Drop dollops of chocolate batter over the vanilla filling in the pan. Gently swirl the chocolate and vanilla fillings
- Bake for 45-47 minutes – until slightly browned and center jiggles a little.
- Cool at least 30 minutes before attempting to cut (even for a taste test)
Day 2 (hopefully you didn’t eat all of the gooey butter cake)
I cut the gooey butter cake into 24 1in x 1in squares. Don’t cut them larger or the squares won’t fit in the cupcake.
Prepare yellow cake batter. Any yellow cake cupcake will do. Cake mixes work quite well. I place a small scoop of batter in each of 24 cupcake papers. Then place one gooey butter cake square on top of batter. Cover the squares completely with more batter. I baked the cupcakes for only 18 minutes. Remove from pans and allow to cool completely.
I made a batch Wilton Buttercream vanilla frosting and a batch of chocolate. I took a 1/3 of each and mixed them together. For these cupcakes I used a new Wilton ColorSwirl Coupler
If you don’t have a coupling device, you can just as easily squeeze in equal amounts of vanilla, chocolate, and marble frosting into one piping bag. In fact, I think this might be easier. I found it very cumbersome to use the coupling device. I found my hands weren’t large enough to manipulate the frosting easily.
Decorate the cupcakes with any tip that you prefer.
Enjoy the cupcakes.
Be kind – don’t forget to share some, too.
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