Double Layer Cupcakes are a blend of two different cupcake batters. It might sound complex, but you can easily bake them by following the recipe steps in this post. However, before we start baking them, let’s see what these mixed double-layer cupcakes are.

The short name for these cupcakes is mixed doubles. It is one of my experimental recipes in the cupcake genre. Luckily, everything went well & I was pretty relieved. The taste & aroma is as good as vanilla cupcakes & chocolate cupcakes.

The only difference is the appearance of the texture. It has dark & off white colours. The texture & designs depend on how you layer the batter in cupcake liners. For instance, you can lay both the batters vertically or horizontally. For this, you need a piping bag. Moreover, you can pour both the batters using spoons.

I layered my cupcake batters using a piping bag without a nozzle. Now that we know mixed double-layer cupcakes, let’s begin making them.

What You’ll Need to Bake Double Layer Cupcakes?

The best part about making these cupcakes is the item list. It’s short; I mean, we need fewer ingredients. Not only this, but each one of them is readily available. There’s nothing fancy or out of the box that you need. Hence, you can bake these cupcakes with a piece of mind.

I have bifurcated the item list into wet & dry ones for your convenience. Therefore, here’s the item list for you.

Wet Items

Our wet items contain cooking oil, curd & milk. These items will integrate necessary moisture smoothness & help cupcakes rise. You can swap oil with butter with the required adjustments.

Dry Items

Dry items in cupcakes are in powdered form like sugar powder, all-purpose flour, salt, baking soda, baking powder & cocoa powder. However, it is advisable not to skip any dry item since each & everything is essential.

After defining the item list, we will proceed to the substitute ingredients section. But, first, let’s see what can be replaced.

Substitute Items

Certain items are irreplaceable, for example, sugar, baking soda, baking powder & salt. These are the basic requirements to make & bake cupcakes.

On the contrary, some items, if replaced, will change the entire recipe—for example, all-purpose flour. If you substitute it, the recipe will no longer be the same.

Then comes the third set of easily replaceable items. Read below.

Egg with Curd/Yoghurt

The mechanism of egg & curd is upfront & easy to understand in cupcakes. Using eggs & curd decides whether your cupcakes will be vegan or not. You might have come across the word eggless cupcakes.

It means the cupcakes are baked using curd instead of eggs. In short, you can bake mixed double-layer cupcakes with & without eggs. Replace curd with eggs using the following measurements. Remember, a single egg weighs approx 48-50 gms.

  • 4 eggs = 1 cup curd/yoghurt
  • 2 eggs = 1/2 cup curd/yoghurt
  • 1 egg = 1/4 cup curd/yoghurt

Butter with Cooking Oil

Oil is yet another flavourful & affordable replacement for butter. However, if butter adds smoothness, cooking oil goes in less quantity. Let me explain to you how. The standard measurements say that 10 tbsp of butter equals 7 & 1/2 tbsp oil.

This way, you need less oil compared to butter. It depends on your taste as to what you want to use. Both butter & cooking oil are perfect for baking cake or cupcakes. Proceed with either of them.

Extra Shots for Double Layer Cupcakes

Baking cupcakes require a helping hand. The following tips are saviours for baking their first batch of cupcakes. You will have the upper hand; hence read & follow them religiously.

  • Cooking Oil – Do not alter the measurement of oil. The same is with butter. Extra butter or oil won’t make the cupcakes extra smooth.
  • Powdered Sugar – Avoid using whole sugar granules at all costs. Sugar powder is what you need. Crush whole sugar to a fine powder.
  • Cocoa Powder – Dark chocolate is not a substitute for cocoa powder in this recipe. Visit local confectioner stores to buy cocoa powder.
  • Curd – Eggs are the perfect substitute for curd & yoghurt. Use one whole egg for every 1/4th cup of curd. Note the measurement for future purposes.
  • Milk – Do not boil the milk or add hot milk to the batter. Use room temperature milk only. Additionally, do not use chilled milk.

FAQs for Double Layer Cupcakes

After discussing what we need, here are some faqs. Read them to help you bake soft & spongy cupcakes.

Can I use butter instead of oil?

Yes, you can use butter. Use unsalted butter if possible. If using salted butter, then skip the salt in the ingredient list.

What is the substitute for all-purpose flour?

Wheat flour is an excellent substitute for all-purpose flour. However, your cupcakes will turn into muffins if you use wheat flour.

Can I skip milk in these mixed double cupcakes?

You can skip the milk, but then your cupcakes will be dry & moistureless. As a result, they will lose their taste & texture very fast.

Is cocoa powder necessary in this recipe?

Yes, it is. Without cocoa powder, the dark layer of the cupcake won’t be possible. Be cautious with the measurement, or it won’t be enjoyable.

Which oven have you used?

I have baked my cupcakes in Bajaj 22 litre OTG. I haven’t used a microwave for baking.

What are your baking time & temperature settings?

My OTG time & temperature settings are pre-heat for 10 minutes at 180°C. Bake for 12 minutes at 160°C.

Are these cupcakes best for birthdays?

Of course, these cupcakes are fantastic goodies for birthday celebrations. Kids will love them. Please bake them & let me know about them in the comment section.

How do I store my cupcakes longer?

Store your cupcakes in a glass container. Most importantly, do not remove the cupcake liners. It will help last your cupcakes a little longer.