Have been wanting to try the marble cake in RHC for a while, so when yet another request for cupcakes came, I decided to give it whirl (so to speak). They came out beautifully and were delicious, the only note I have is that I might reduce baking powder by 1/8 or maybe even 1/4 tsp next time, as these are very, very tender and some of them had a slight dip. I do think my oven was running a bit cool, which must have contributed to the tendency to dip. This recipe, without any scaling, makes 24 cupcakes.
The frosting is a batch of mousseline, with 2/3 flavored with cocoa and bittersweet chocolate, i.e., Bill’s buttercream, and 1/3 flavored with white chocolate. I have to say that both were quite good. The chocolate buttercream is perfect for anyone who finds ganache too intense (poor souls!), and the white chocolate, made with Green & Black’s, is better than plain vanilla. I don’t even like white chocolate, but this stuff is great. I did have maybe a cup of buttercream left over.