Ultimate Marble Cupcakes

using a toothpick or leave them as is as I explained in the post. Bake the cupcakes for 2024 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frostin
For the chocolate 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 creamyabout 2 minutes. Gradually add the sifted sugarcocoa 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.
For the vanilla frosting With a handheld or stand mixer fitted with a paddle attachment beat the butter on medium speed until creamyabout 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 bagtip. If youd 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 to make swirled 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. I recommend a cupcake carrier for storing and transporting decorated cupcakes.