lemon chocolate marble cupcakes...

lemon chocolate marble cupcakes...

This recipe was posted to the taste of home website and of course caught my attention, being about lemons and cupcakes and all... i'm pretty sure it's apparent that i'm fiending for a cupcake right now. this blog is not helping my addiction whatsoever.

Lemon Chocolate Marble Cupcakes

For Lemon Cake
  • 1 ¼ cups all-purpose flour 
  • ¼ tsp. salt 
  • ½ tsp. baking powder 
  • ¼ pound unsalted butter, at room temperature 
  • 1 c. sugar 
  • zest of 2 lemons 
  • 2 large eggs 
  • ½ c. buttermilk 


-In a medium bowl, combine sugar and lemon zest. Using your fingers, fluff the two together so that the lemon oils infuse into the sugar. Add the butter and beat with an electric mixer for 5 minutes (this will make the cupcake fluffy, but be sure that once any other ingredients are added, you only mix/beat until combined). Add the eggs, one at a time and mix.
-Combine the flour, salt and baking powder in a small bowl. Alternate adding the flour mixture and the butter milk to the other blended ingredients until well combined. (Note to self…if taking pictures of yellow cake batter, do not mix in yellow bowl.)

For Dark Chocolate Cake

  • ½ c. cake flour 
  • ½ c. white sugar 
  • ¼ c. baking cocoa 
  • ¼ tsp. baking powder 
  • pinch of salt 
  • ½ tsp. baking soda 
  • 1 egg 
  • ¼ tsp. vanilla extract 
  • ¼ c. cold, brewed coffee 
  • ¼ c. buttermilk 
  • 2 tbsp. vegetable oil 


-In a large mixing bowl, combine flour, baking powder, salt, baking soda, cocoa, and sugar. Make a well in the center and add the eggs, coffee, buttermilk, vanilla, and oil. Mix until well combined, but not over-mixed. The batter will be thin.
-Fill lined cupcake tins 1/2 way with the lemon cake mix. Add a tablespoon of chocolate cake batter on top. Then, using a knife, marble the two together by tracing a figure eight through the batters.
-Bake at 350 degrees for 20-22 minutes. When they come out of the oven, the tops are nice and marbled and really cool looking!

Lemon Cream Cheese Frosting

  • 4 oz cream cheese 
  • 2 tbsp butter 
  • 2-3 cups powdered sugar 
  • 2 tbsp milk 
  • ½ tsp vanilla 
  • zest of 2 lemons 


-Cream together the cream cheese and butter. Then, slowly mix in the powdered sugar, alternating with small splashes of milk and the vanilla. When you reach the consistency that you want for the frosting, fold in the lemon zest.

Candied Meyer Lemons
-Put meyer lemons into the freezer for 30 minutes. This will make it easier to slice them. I used two and it yielded about a dozen and a half good slices. Slice the lemons as thin as possible, preferably an 1/8 of an inch.
-Bring 1 c. sugar and 1 c. water to a rolling boil in a medium-size, heavy skillet, swirling skillet to dissolve sugar. When liquid is clear and bubbly, reduce heat to medium-low. Add lemon slices in a single layer. Simmer until rinds are translucent, 30 to 35 minutes. Transfer to baking sheets lined with parchment paper.
-Let cool completely.

Now that all of the bits and pieces are complete, build your cupcakes!  I used a 1M tip to pipe on the frosting, then topped it off with a slice of candied lemon.  For a little more contrast, I shaved 80% dark chocolate on the top!


Anonymous said...


Anonymous said...

mmm please make these for me - Leen

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