Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tbsp unsweetened cocoa powder (plus 1 tbsp extra for chocolate batter)
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1–2 tsp red food coloring
- Optional: 1/4 cup mini semi-sweet chocolate chips
- Cream cheese frosting (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In one bowl, mix flour, 2 tbsp cocoa powder, baking soda, and salt.
- In another bowl, whisk eggs, sugar, oil, buttermilk, vinegar, and vanilla until smooth.
- Divide wet mixture into two bowls. In one, add red food coloring to make red velvet batter. In the other, add 1 tbsp cocoa powder (and chocolate chips if using) for chocolate batter.
- Alternate spoonfuls of each batter into cupcake liners and swirl gently with a toothpick.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool completely before topping with cream cheese frosting.
Notes
- Don’t over-swirl the batters to maintain the marble effect.
- Use pink or purple coloring for a different twist.
- Top with ganache or powdered sugar for a frosting alternative.
- Freeze unfrosted cupcakes for later—thaw and frost when ready to serve.
- Double recipe for a cake version; bake 30–35 minutes in a round pan.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake (with frosting)
- Calories: 290
- Sugar: 22g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
