Sally's Ultimate Marble Cupcakes are a delightful treat that combines the flavors of vanilla and chocolate in a beautifully marbled cupcake. These moist and tender cupcakes are perfect for any occasion and will satisfy your sweet tooth.

Ingredients: 1 and 3/4 cups all-purpose flour. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup sour cream. 1/2 cup whole milk. 2 tbsp unsweetened cocoa powder. 2 tbsp hot water.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Alternate adding the dry ingredients and the sour cream and milk, starting and ending with the dry ingredients. Mix until just combined. In a small bowl, mix the unsweetened cocoa powder and hot water until smooth to create the chocolate batter. Divide the cupcake batter evenly into two separate bowls. Fold the chocolate batter into one of the bowls, creating a marble effect. Fill each cupcake liner halfway with the vanilla cupcake batter, then spoon a dollop of the chocolate batter on top. Swirl a toothpick or skewer through the batter to create a marbled pattern. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost them with your favorite frosting or enjoy them plain.

Prep Time: 20 minutes

Cook Time: 18-20

These Love These Cupcakes are a great way to show your loved ones how much you love cupcakes. They are fluffy, light, and full of bright sprinkles that will make your day a little better. Add your favorite frosting on top, and then share the love!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup colorful sprinkles for that extra love. 1 batch of your favorite frosting vanilla or chocolate.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk. When the butter is soft, put it in a separate large bowl and mix it with the sugar until it is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Slowly add the dry ingredients to the wet ingredients, mixing them in with the milk every other time. Start with the dry ingredients and end with the milk. Don't mix any further than that. For some extra love in your cupcakes, gently fold in the bright sprinkles. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down. If you want to spread even more love, frost the cupcakes with your favorite frosting once they are completely cool. Have fun with your tasty Love These Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

Indulge in the rich and decadent flavors of Black Raspberry Chocolate Stout Cupcakes. These moist and flavorful cupcakes combine the sweetness of black raspberries with the richness of stout beer and cocoa, making them a delightful treat for any occasion.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1/2 cup black raspberry puree. 1/2 cup stout beer such as Guinness. 1/2 cup semi-sweet chocolate chips.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Put the cocoa powder, baking powder, baking soda, and salt in a bowl and sift them together. Put away. Mix the softened butter and sugar in a different bowl until the mixture is light and fluffy. One egg at a time, making sure to mix well after each addition. The black raspberry puree and stout beer should be mixed in well. Slowly add the dry ingredients to the wet ones and mix them in until they are just combined. Add the semisweet chocolate chips and mix them in. About two thirds of the way to the top of each cupcake liner, fill it with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. They can be eaten plain or topped with your favorite frosting once they are cool. With a hint of fruity black raspberry flavor, these cupcakes are great for people who like chocolate and stout.

Prep Time: 20 minutes

Cook Time: 20 minutes

For those who enjoy chocolate, these Chocolate Chip Marble Cupcakes are a delightful treat. Perfect for any occasion, they combine the richness of chocolate with a stunning marble pattern.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 1/4 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 tsp vanilla extract. 1 cup buttermilk. 1/2 cup semisweet chocolate chips.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a cupcake tin with paper liners. Mix the flour, baking soda, baking powder, cocoa powder, and salt in a medium-sized bowl. Put aside. Beat the softened butter and granulated sugar in a separate, large bowl until fluffy and light. One egg at a time, beat in, and then mix in the vanilla extract. Add the dry ingredients mixture to the wet ingredients gradually, starting and ending with the dry ingredients and alternating with buttermilk. Blend until barely combined. Add the semisweet chocolate chips and fold gently. Spoon the cupcake batter evenly into each of the lined liners, filling it to about two thirds of the way. Using a toothpick or skewer, gently swirl the batter in each cupcake liner to create the marble effect. When a toothpick is inserted into the center of a cupcake, it should come out clean after 18 to 20 minutes of baking in a preheated oven. After letting the cupcakes cool in the pan for a few minutes, move them to a wire rack to finish cooling. You can choose to frost the cupcakes with your preferred frosting once they have cooled. Savor your mouthwatering Marble Cupcakes with chocolate chips!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the rich and decadent flavors of homemade chocolate cupcakes topped with a creamy milk chocolate buttercream frosting. These cupcakes are perfect for satisfying your chocolate cravings and are sure to be a hit at any gathering.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 cup granulated sugar. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup milk. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1/2 cup boiling water. For Milk Chocolate Buttercream Frosting:. 1 cup unsalted butter, softened. 2 cups powdered sugar. 1/2 cup milk chocolate chips, melted and cooled. 1 tsp vanilla extract. Pinch of salt.

Instructions: Preheat your oven to 350F 175C. Line a muffin tin with cupcake liners. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined. Pour in the boiling water and stir until the batter is smooth. The batter will be thin, but that's okay. Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the Milk Chocolate Buttercream Frosting, beat the softened butter until creamy in a separate bowl. Gradually add powdered sugar and continue to beat until well combined. Mix in the melted and cooled milk chocolate, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy. Once the cupcakes are completely cool, frost them with the milk chocolate buttercream frosting. You can decorate the cupcakes with additional chocolate chips, sprinkles, or any desired toppings. Serve and enjoy your homemade chocolate cupcakes with milk chocolate buttercream frosting!

Prep Time: 15 minutes

Cook Time: 18-20

These Tres Leches cupcakes are a fun take on the traditional Tres Leches cake. They are sweet, moist, and made with three different kinds of milk, which makes them a tasty and indulgent dessert choice.

Ingredients: 1 cup all-purpose flour. 1 tsp baking powder. 1/2 tsp salt. 1/4 cup unsalted butter room temperature. 3/4 cup granulated sugar. 3 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/4 cup evaporated milk. 1/4 cup sweetened condensed milk. 1 cup heavy cream. 1/4 cup powdered sugar. 1 tsp vanilla extract. Fresh strawberries optional, for garnish.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. In another bowl, cream the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry mixture, mixing until just combined. Divide the cupcake batter evenly among the prepared liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. While the cupcakes are baking, prepare the tres leches mixture. In a mixing bowl, combine the evaporated milk, sweetened condensed milk, and 1/4 cup of heavy cream. Mix well. Once the cupcakes are done, allow them to cool for a few minutes, then poke holes in each cupcake using a fork or skewer. Pour the tres leches mixture evenly over the cupcakes, allowing it to soak in. Refrigerate for at least 30 minutes to allow the cupcakes to absorb the liquid. In a separate bowl, whip the remaining 3/4 cup of heavy cream until soft peaks form. Add powdered sugar and vanilla extract, and continue to whip until stiff peaks form. Pipe or spread the whipped cream on top of the chilled cupcakes. Garnish with fresh strawberries if desired. Serve and enjoy your homemade Tres Leches Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

Enjoy the delicious flavors of a cinnamon bun in the form of a cupcake, topped with smooth cheesecake frosting. You can eat these cupcakes on special occasions or whenever you want something sweet.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, melted. 1/2 cup milk. 2 eggs. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground allspice. 1 tsp vanilla extract. For Cheesecake Frosting:. 8 oz cream cheese, softened. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1 tsp vanilla extract.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Melt the butter and add the sugar, eggs, and vanilla extract to a bowl. Mix until it's smooth. Mix the flour, baking soda, baking powder, salt, and spices cinnamon, nutmeg, cloves, and allspice in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones, mixing in between each addition of milk. Keep mixing until the batter is well mixed. Fill up each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Get the cheesecake frosting ready while the cupcakes cool. Softened cream cheese and butter should be mixed together in a bowl until they are smooth and creamy. Slowly add the powdered sugar and vanilla extract, and keep beating the frosting until it is light and fluffy. Use a piping bag or a spatula to frost the cupcakes with the cheesecake frosting once they are completely cool. If you want, you can decorate the top of each cupcake with a little extra ground cinnamon. Serve your Cinnamon Bun Cupcakes with Cheesecake Frosting and enjoy them!

Prep Time: 15 minutes

Cook Time: 18 minutes

Enjoy the rich tastes of chocolate, caramel, coconut, and pecans in these tasty cupcakes. Just what you need to satisfy your sweet tooth!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 1/4 cups granulated sugar. 1/2 cup unsalted butter, melted. 2 large eggs. 1 tsp vanilla extract. 1/2 cup milk. 1/2 cup shredded coconut. 1/2 cup chopped pecans. 1/4 cup caramel sauce. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Mix the cocoa powder, baking powder, baking soda, and salt in a bowl with a whisk. Melt the butter and mix it with the sugar in a different bowl until the sugar is well mixed. After adding the eggs one at a time and mixing after each one, add the vanilla extract and mix it in. Slowly add the dry ingredients to the wet ones, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Don't mix any further than that. Add the pecans and coconut shreds and mix them in. The batter should be about two thirds of the way up each cupcake liner. It's done when a toothpick stuck in the middle of a cupcake comes out clean after 18 to 20 minutes of baking. After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down. If you want, you can drizzle caramel sauce over each cupcake after it has cooled. Enjoy your chocolate caramel coconut pecan cupcakes after you're done making them!

Prep Time: 20 minutes

Cook Time: 18 minutes