Marble cupcakes with chocolate icing

Ingredients:

Cupcakes

• 130 g butter, slightly cooler than room temperature
• 200 g of sugar
• 2 large eggs at room temperature
• 100 g sour cream
• 2 tsp vanilla extract
• 180 g of premium flour
• 1 teaspoon baking powder
• 0.5 tsp salt
• 85 g dark chocolate, melted and cooled
• 2 tsp cocoa powder, sifted

Chocolate glaze

• 115 g dark chocolate, chopped
• 60 ml whipping cream
• 2 tbsp (30 g) butter, cut into pieces

Preparation:

1. Preheat oven to 175°C. Grease and flour a 12-cup muffin tin with holes in the center, shaking out any excess flour.
2. Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar until fluffy. In a separate bowl, lightly beat the eggs with a fork and gradually add them to the butter mixture, beating at medium speed. Combine the sour cream and vanilla and fold into the batter.
3. In a separate bowl, sift the flour, baking powder, and salt. Add the dry mixture to the batter, beating on low speed and scraping down the sides of the bowl to ensure even mixing.
4. Transfer one-third of the batter to another bowl. Stir in the melted chocolate and cocoa powder. Transfer the batter to two pastry bags with plain tips (or without tips) and pipe alternating vanilla and chocolate batter into each cupcake tin. Use a bamboo skewer to gently stir the batter.
5. Bake the cupcakes for about 20 minutes, until a wooden skewer inserted into the center comes out clean. Cool the cupcakes in the pan for 30 minutes, then remove them from the pan to cool completely before frosting.
6. GlazeCombine the chocolate, cream, and butter in a metal bowl set over a pan of simmering water. Stir gently until melted. Dip the tops of the cupcakes into the frosting and return them to the baking sheet to allow the chocolate to set. Serve the cupcakes immediately or refrigerate them if you don't plan to serve them within 4 hours. Cupcakes can be stored in the refrigerator for 2 days..