Directions
- Preheat Oven and Prepare Tin
Preheat your oven to 180°C / 350°F. Line a 12-cup muffin tin with cupcake liners. - Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. - Combine Wet Ingredients
In a separate bowl, mix the vegetable oil, egg, milk, and vanilla extract until smooth. - Form Vanilla and Chocolate Batters
Pour the wet ingredients into the dry ingredients and mix until just combined. Remove about half of the batter into another bowl. Add cocoa powder and 2 tbsp milk to this portion and mix until smooth. - Create the Marble Effect
Drop spoonfuls of vanilla and chocolate batters alternately into cupcake liners. Use a toothpick or skewer to gently swirl the two batters together for a marble effect. - Bake the Cupcakes
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely in the pan for 5 minutes, then transfer to a wire rack to cool fully. - Prepare the Frosting
Beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Add milk and vanilla extract, one tablespoon at a time, until you reach a smooth, pipeable consistency. - Frost and Garnish
Pipe or spread the frosting onto the cooled cupcakes. Top with mini chocolate chips or sprinkles for a fun, milkshake-inspired look.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 18–20 minutes
- Total Time: 35 minutes
- Servings: 12 cupcakes
- Difficulty: Easy
Variations & Substitutions
- Swap cocoa powder for chocolate syrup in the batter for a richer chocolate flavor.
- Use a milkshake flavoring like strawberry or vanilla extract in the frosting for variety.
- Top with whipped cream instead of frosting for a classic milkshake effect.
Serving Suggestions
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