This is not just a cupcake, no. This is a striped wonder of cupcakery both inside and out. With swirls of chocolate and vanilla on the inside and a swirl of frosting to top it off, plain and simple never looked so intricate and detailed.
Line cupcake tins with paper liners. Carefully fill each tin with a tablespoon of chocolate batter. Go back and place a tablespoon of vanilla batter directly in the center (just like for the zebra-striped cake but on a smaller scale). Repeat for all cupcakes until filled 2/3 full. Bake as directed.
When cupcakes are cool and ready to frost, using a large pastry bag fitted with your favorite tip, spoon three thin, mounded around the outside of the bag with chocolate frosting. Start at the tip and work the frosting towards the end of the bag. Fill in the rest of the pastry bag with vanilla buttercream. Twist the end of the bag and pipe to frost cupcakes as usual. Chocolate frosting will streak and swirl when mixed with the vanilla.
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