Chocolate cupcakes with double chocolate swirls

Ingredients:

Cupcakes

• One serving of chocolate cupcake batter
• Cooking spray
• 90 g white chocolate, chopped
• 90 g semi-sweet chocolate, chopped
• 2 packages of 220g cream cheese at room temperature
• 330 g unsalted butter at room temperature
• 1/4 teaspoon salt
• 3.5 cups powdered sugar
• 2 tsp vanilla extract

Dough

• 2 cups premium flour
• 1 and 3/4 cups granulated sugar
• 1/4 cup light brown sugar
• 3/4 cup cocoa
• 1.5 tsp baking soda
• 1 teaspoon of salt
• 1/4 tsp baking powder
• 3 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 1 tbsp. white vinegar
• 2 tsp vanilla extract

Preparation:

1. Mix the chocolate cake batter and bake the muffins.
2. Make chocolate curls:
   
   Spray a mini loaf pan or other small dish with cooking spray (if you use a larger dish, you'll need more white and semisweet chocolate). Melt the white chocolate in the microwave in 30-second intervals, stirring, until smooth, then pour it into the prepared pan. Refrigerate until the chocolate just begins to set, about 5 minutes. Melt the semisweet chocolate in the microwave in 30-second intervals, stirring, until smooth, then pour it over the white chocolate. Refrigerate until both layers set, about 30 minutes. Remove the chocolate from the pan and let it sit at room temperature for 10 minutes. Use a vegetable peeler to shave the sides to create brown and white swirls.
3. Prepare the glaze:
   
   In a large bowl, beat the cream cheese, butter, and salt with a mixer on medium-high speed until fluffy, about 2 minutes. Reduce the mixer speed to medium-low and gradually beat in the powdered sugar until fully incorporated, then add the vanilla extract. Increase the mixer speed to medium-high and beat until the frosting is thick and fluffy, about 2 minutes. Spread or pipe the frosting onto the cupcakes and top with chocolate curls.

4. Basic Chocolate Cupcake Batter

   
   Combine flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt, and baking powder in a large bowl with a mixer on low speed until smooth. Add the eggs, milk, vegetable oil, vinegar, and vanilla. Increase the speed to medium and beat until smooth, about 2 minutes.
5. Line 30 muffin cups with paper liners.
6. Pour the batter into the cupcake liners, filling them about halfway. Tap them on the counter to release any air bubbles. Bake at 350°F (175°C) until a toothpick inserted into the center of the cupcakes comes out clean, 20 to 25 minutes. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.