Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a large bowl, beat butter and sugar until light and fluffy.

Add eggs one at a time, then stir in vanilla extract.

Mix in flour, baking powder, and salt, alternating with milk, until batter is smooth.

Divide batter in half. Leave one half plain (vanilla). Mix cocoa and hot water into the other half for the chocolate batter.

Create the Swirl

Spoon a little vanilla batter into each liner, then a little chocolate, alternating layers.

Use a toothpick to gently swirl the two batters for a marbled effect.

Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Cool completely before frosting.

Make the Frosting

Beat butter until creamy.

Gradually add powdered sugar, then cream, vanilla, and salt.

Whip until light and fluffy. Pipe generously onto cooled cupcakes.

Chocolate Drizzle

Melt chocolate chips with heavy cream until smooth.

Drizzle over frosted cupcakes with a spoon or piping bag.

Serve

Garnish with sprinkles, mini chocolate chips, or chocolate curls if desired.

Serving and Storage Tips