Marble Cupcakes with nutella whipped cream

Unsure whether to make vanilla or chocolate cakes? Why not have the best of both worlds!

By Amy Huxley


Marble Cupcakes with nutella whipped cream
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Prep time: 15 minutes

Cook time: 15 minutes

14 Servings


Not Vegan

Contains Dairy

Contains Gluten


Item Amount
Self-Raising Flour 8 oz
Caster Sugar 8 oz
Butter 8 oz
Eggs 4
Double cream 350 millilitre
Nutella 4 tablespoon
Coco Powder 2 oz
Milk 2 teaspoon


Step 1

Preheat the oven to 180 Fan (200 no fan) and line a cupcake tin with 14 cupcake cases.

Step 2

Add butter and sugar to a bowl and mix until it is a pale yellow colour. Add the flour and eggs until well combined.

Step 3

Split the mix in half and put it in a separate bowl. Add coco powder and milk to one of the mixtures.

Step 4

Spoon the Vanilla mixture into the left hand side of the cupcake cases. Then spoon the Chocolate mix into the right hand side of the cases until each case is 3/4 full.

Step 5

Then use a toothpick or similar item to swirl the middle of the mixes together to create a marble effect.

Step 6

Put in the oven and bake for 15 minutes (you'll know they're baked when you stick a sharp knife in the middle of a cupcake and it comes out clean).

Step 7

When the cakes are baked, whip the double cream until it is stiff and the bowl can be turned upside down without the cream moving.

Step 8

Melt the nutella in the microwave for 30 seconds and add it into the cream. This may make the cream slightly runnier but just whisk it again until it is back to being stiff peaks. Put the mix in the fridge.

Step 9

When the cupcakes are fully cooled, take the nutella cream out the fridge. Either spoon the cream on or pipe it, depending on your preference.

Step 10



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