Vegan Chocolate Marble Cupcakes

Marble cupcakes!!! So fun, right? It's been ages since I've eaten marbled anything. Definitely the last time I had marble cupcakes the mix came from a box.  

I don't think I've ever had a cupcake that's tasted quite like this one. The texture is really great. It's dense yet at the same time fluffy. I'm not quite sure how it works out that way, but I'm glad it does.   

I have a really artsy (unofficial) name for these cupcakes: Dark and Darker Still. Haha. It's inspired by the fact that I was trying to use up our expired dark chocolate almond milk and forgot that the whole point of marble cupcakes is that it's a blend of vanilla and chocolate batter. So, these are light chocolate and dark chocolate marble cupcakes.  

This is the kind of cupcake that you can eat without any icing or frosting.

I actually preferred it without. 

Chocolate Marble Vegan Cupcakes 

adapted from Vegan Cupcakes Take Over the World

Ingredients

1 tsp apple cider vinegar

1 cup soy milk (to get the chocolate-on-chocolate marble, use Dark Chocolate Soy or Almond Milk)

1/2 cup margarine, softened

3/4 cup + 2 Tbsp granulated sugar

1 tsp vanilla extract

1/2 tsp almond extract

1 Tbsp cornstarch

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

2 Tbsp + 1 tsp cocoa powder

Directions 

Preheat the oven to 350F. Grease a muffin tin or line with cupcake liners.

Mix together the vinegar and milk in a measuring cup, whisk for about 20 seconds, and set to the side.

Stir together the flour, baking powder, and salt.

Cream together the margarine and sugar until light and fluffy, then add the extracts and cornstarch and mix to combine. In 3 additions each, add the milk mixture, then the flour mixture, alternating until all additions have been added. Stir vigorously after each addition until the resulting batter is silky smooth.

Boil about 1/2 cup of water. Place the cocoa powder into a bowl, and add 3 Tbsp of the water and whisk until it’s smooth. Add 1 cup of the batter to the cocoa powder mixture and mix well until you have a dark chocolate batter mixture.

Into the liners, place one spoonful of each of the batters, alternating until they are almost all the way full. Then, using a knife or a toothpick, create swirls to make a marbled effect. 

Bake for 25 minutes. 

Let cool before frosting with your favorite frosting, such as our personal fave Chocolate Buttercream Frosting.