Chewy Marbles Recipes

ULTIMATE MARBLE CUPCAKES

Steps:

• Preheat oven to 350°F (177°C). Line muffin pan with 12 cupcake liners and an additional pan with 2 liners. This recipe makes about 14 cupcakes. Set them aside.
• in a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, 3/4 cup milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Transfer 3/4 cup of batter to another medium bowl. Mix in cocoa powder and 1 Tablespoon milk until combined. Chocolate batter will be thick.
• Spoon 1 Tablespoon of vanilla batter into each cupcake liner. Top with a spoonful of chocolate batter, then more vanilla batter on top until all batters have been used up. At this point you may swirl the batters together very lightly using a toothpick or leave them as is, as I explained in the post. Bake the cupcakes for 20-24 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
• sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
• Frost cooled cupcakes with a knife or with a piping bag/tip. If you'd like to just make 1 kind of frosting and not both, make sure you double the frosting recipe of your choice to make sure there is enough for all cupcakes. To swirl the two frostings like I did, here is how I made the swirl frosting. There may be leftover frosting depending how much you use on each cupcake.
• Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.

CHEWY MARBLES

Steps:

• 1. To make Dough #1, mix flour, cocoa, baking soda, and salt. Beat butter, sugar, and brown sugar in a medium bowl with electric mixer until fluffy. Beat in egg and vanilla. On low speed, gradually beat in flour mixture. Chill 1 hour.2. To toast nuts for Dough #2, heat oven to 400°. Place nuts and butter in a shallow baking pan or pie plate. Bake 7 to 10 minutes until lightly toasted, stirring frequently (watch carefully for even browning). Cool.3. To make Dough #2, place oats in a blender or food processor. Cover and blend or process until like coarse flour. Mix oats, flour, baking soda, and salt. Beat sugar, brown sugar, and oil in a large bowl with electric mixer until well blended. Beat in eggs and vanilla. On low speed, gradually beat in oat mixture. Stir in toasted nuts, cornflakes, chocolate chips, and coconut. Chill 1 hour.4. Heat oven to 350°. Grease baking sheets.5. To assemble cookies, flatten a heaping teaspoonful of Dough #2 with your hand and top with a teaspoonful of Dough #1. Bring the sides of Dough #2 over Dough #1 and form into a ball, pinching to seal and moistening fingers as needed to prevent sticking (each ball will look a little different). Place about 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes until golden brown. Cool on wire racks.

MARBLED COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 9x13 inch pan with aluminum foil and grease the foil.
• In a small saucepan, over medium heat, combine the butter and sugar. Simmer for 3 minutes, stirring occasionally, until sugar is dissolved. Line the prepared pan with the saltine crackers. Pour the hot sugar mixture evenly over the crackers.
• Bake for 5 minutes in the preheated oven. Remove from the oven and quickly sprinkle the chocolate chips over the sugar layer. Return to the oven for just one minute. Then use a spatula to smooth out the melted chocolate chips. Sprinkle the nuts over the chocolate layer. Refrigerate overnight then remove from the foil and break into small pieces.