Yin Yang Cupcakes
Bring balance to your dessert table with these enchanting Yin Yang Cupcakes—perfectly swirled confections that embody both rich chocolate and classic vanilla flavors. These visually stunning cupcakes are as delightful to taste as they are to look at, featuring a yin-yang-inspired design created by carefully swirling two distinct batters. Made with pantry staples like all-purpose flour, cocoa powder, and vanilla extract, this recipe is easy to whip up and ready in just 40 minutes from start to finish. Ideal for any occasion, these cupcakes achieve a harmonious blend of flavors and aesthetics, making them a crowd-pleasing treat for family gatherings, bake sales, or themed celebrations. Whether enjoyed as is or topped with your favorite frosting, these artful cupcakes provide a sweet, balanced indulgence that’s sure to impress.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 200 grams granulated sugar
- 115 grams unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 teaspoons baking powder
- 1 teaspoon salt
- 120 milliliters whole milk
- 30 grams cocoa powder
- 60 milliliters boiling water
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Divide the batter evenly into two bowls. In one bowl, leave the batter as is (this will be your vanilla batter).
In a small bowl, mix the cocoa powder with the boiling water until smooth. Add this cocoa mixture to the second bowl of batter and stir until fully incorporated (this will be your chocolate batter).
Spoon 1 tablespoon of vanilla batter and 1 tablespoon of chocolate batter into each cupcake liner, side by side, ensuring they touch but retain their distinct colors.
Use a toothpick or skewer to gently swirl the two batters together to create a Yin Yang design. Be careful not to overmix.
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 allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, you can enjoy them as is or top them with your favorite frosting if desired!
Nutrition Facts
Calories |
2643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.6 g | 152% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 3247 mg | 141% | |
| Total Carbohydrate | 382.0 g | 139% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 208.0 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 300 mg | 23% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1037 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
