Chocolate and Vanilla when paired together creates the most amazing combination of flavors. These Eggless Marble Cupcakes topped with homemade nutella buttercream frosting is a true indulgence. Perfectly sweet, tender and super moist in every bite.  ♥ ♥

Calling all chocolate and Vanilla lovers! Do you love chocolate and vanilla in your cupcakes then why settle for one flavor? In this made-from-scratch cupcakes, chocolate and vanilla are swirled together in a simple one-batter to create the most light and fluffy eggless marble cupcakes. So soft that they’ll just melt in your mouth!

By now, you can tell that I love making cupcakes. It’s an easier way to keep a tab on your portion control. 😉  All the cupcake recipes on the blog are homemade, egg-free and delicious. 

But today, I am preparing these cuties for Mother’s day which is just around the corner. I have some yummy sweets lined up for this special day and the first sweet among my list is eggless chocolate-vanilla marble cupcakes.

Now on to the recipe!

To avoid the confusion I have arranged the ingredient list in a simple manner. The first and second part makes a white batter. For chocolate batter I have listed the additional ingredients separately.  You will love these cupcakes because – 

• No fancy equipment or ingredients required
• Easy to make
• Egg – free
• Has a wonderful texture and 
• You get to taste the best of both the worlds – Vanilla followed by chocolate in every bite. 

So what makes these cupcakes so light and airy? 

The secret ingredient is Flaxseed meal. Flaxseeds are loaded with good stuff. It’s a –

• Rich source of omega 3 essential fatty acids and fiber
• Rich in phosphorus and magnesium
• High in anti-oxidants 
• Aids digestion
• And an excellent substitute to eggs.  ♥ ♥

Regarding the marbling part – it’s not that difficult.

You don’t have to swirl the batter in a fancy pattern. Simply do either one of these tricks- 

1.  Pour one spoon of white batter at the base followed by a spoon of chocolate batter. Keep repeating till the cupcake liners are 2/3 filled.
2. Do half and half – half of white batter on one side and half of chocolate batter on the other – shown below.
3. Or simply layer the batter in the liners spoon by spoon and then use a toothpick or knife to make a round swirl or a star on top. 

Whatever method you choose, this recipe bakes into a deliciously soft, tender cupcakes. The flavor is so good that you can hardly taste the flax seed meal in your cupcakes. In fact, flaxseed meal adds a nutritional punch to these cupcakes.

Now, let’s talk frosting !

These cupcakes are so yummy and delicious as is that it really doesn’t need any frosting to dress them up. But if would like to add a zing to these cuties, then top them with homemade nutella buttercream frosting – recipe given. 

I hope you enjoy making and sharing this eggless marble cupcakes recipe as much as I have. This is my family favorite and hope they become yours soon! If you happen to make this recipe, then either drop me a line below or share your yum pictures with me on Facebook. Would love to see your creation!

Check out my friend Sonal Gupta recipe for a different variation on eggless marble cake. 

Cheers!

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Eggless Marble Cupcakes

Chocolate and Vanilla when paired together creates the most amazing combination of flavors. These Eggless Marble Cupcakes topped with homemade nutella buttercream frosting is a true indulgence. Perfectly sweet, tender and super moist in every bite.

Print

5 from 1 vote

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 12 CUPCAKES

Ingredients

DRY INGREDIENTS

• 1.5 cup All purpose flour
• 1 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• A pinch of Salt

WET INGREDIENTS

• 1/2 tablespoon Flaxseed meal mixed with 1.5 tablespoon of water
• 1/2 cup Oil
• 1 cup Sugar
• 1 teaspoon Vanilla essence
• 1 cup + 1 tablespoon Milk
• 2-3 tablespoon Water ( to adjust consistency of batter)
• 1 tablespoon Vinegar

FOR CHOCOLATE BATTER - MIX 3/4 CUP OF WHITE BATTER WITH BELOW LISTED ADDITIONAL INGREDIENTS

• 3 tablespoon Cocoa powder
• 3 tablespoon Milk for chocolate batter

NUTELLA BUTTERCREAM FROSTING

• 1/2 cup Butter
• 1 cup Powdered Sugar
• 1/2 cup Nutella
• A pinch of Salt
• 2-3 tablespoon Homemade Whipped cream
• 1/2 teaspoon Vanilla essence

Instructions

MAKING CUPCAKES

• Start by mixing together the flour, baking powder, salt & baking soda in a bowl, and then set it aside.
  
• In a bowl combine water and flax seed together.
  
• Mix and set it aside for 5 minutes.
  
• Combine milk and vinegar together.
  
• Whisk and set aside.
  
• Pour oil into your mixer with one cup of sugar. Mix until they are combined.
  
• Next, add the flour mixture. Alternate adding the flour and the milk+vinegar mixture.
  
• That would be flour then milk+vinegar mixture, then another round of flour followed by milk+vinegar mixture. Repeat till all the flour and liquid is used.
  
• Scrape the sides of your mixing bowl with a spatula to get any of the remaining ingredients that is not mixed into the batter.
  
• Consistency of the batter should be flowing. Add water to adjust consistency of your batter.
  
• Assemble milk and cocoa powder.
  
• Mix in the cocoa powder and milk. Stir until combined and free of lumps.
  
• Now add 3/4 cup of the white batter to this chocolate mix. Mix well.
  
• Fill batter in two separate cones.
  
• Fill the prepared cupcake liners with approximately 1/4 cup of white batter. Pour chocolate batter on top of the white batter until it is evenly distributed between all cupcake liners.
  
• Using a butter knife or a toothpick, swirl the chocolate into the white batter a few times.
  
• Bake at 350 for approximately 20 minutes.
  
• Depending on your oven, it may take longer or less time to bake these cupcakes. Start checking at 18 minutes until your inserted toothpick comes out clean.
  
• Allow these cupcakes to cool for 7-8 minutes in the pans, and then remove onto a wire rack.
  
• Cut and enjoy the beautiful swirls.
  
• These cupcakes are so yummy and delicious as is but if you would like to dress them with a frosting then follow the recipe below.
  

BUTTERCREAM NUTELLA FROSTING

• While the cupcakes are cooling, let's start with the frosting. Combine all the ingredients in a bowl.
  
• Whisk constantly, until the sugar is fully dissolved.
  
• Whip until stiff peaks form and the frosting is smooth and creamy.
  
• Fill a piping bag with this frosting.
  
• Begin frosting the cupcakes.
  
• Top with your favorite sprinkles.
  
• And enjoy!!