When preparing both the chocolate and vanilla cupcake batters, you'll notice a distinctive approach in my recipe that might seem unconventional at first glance. Unlike the traditional method where sugar and butter are creamed together before gradually incorporating other ingredients, this recipe calls for creaming the butter until fluffy and then adding all remaining ingredients at once. So, please don't be alarmed by this departure from the norm—it's not a mistake.
 

Vanilla Cupcakes Batter
 

• Baker's Note: The right starting temperature for your butter (18°C/65°F) is crucial. As you cream the butter, it will naturally warm slightly; aim not to let it exceed 21°C (70°F). Using butter that's too warm or soft can lead to an overly greasy cupcake texture. Similarly, eggs and heavy cream should be at an ideal temperature of 21°C (70°F) for optimal emulsification and to ensure the batter mixes smoothly. Proper temperature management is key to achieving cupcakes with a perfect texture and rise.
   
• Baker's Note on Flour: The type of all-purpose flour you choose plays a big role in the final texture of your cupcakes. For those dreamy, melt-in-your-mouth tender cupcakes, the secret lies in the protein content of your flour. I personally go for an all-purpose flour with about 9% protein content, which hits that sweet spot of tenderness perfectly.
   
• When preheating the oven for these cupcakes, always use the 'top and bottom heat' setting. Please avoid using the fan-forced option.
   
• Adjust the oven rack to the center of the oven and preheat your oven to 350°F (180°C).
   
• Line two 12-cup muffin pans with cupcake liners.
   
• In a large bowl, sift together 145 grams of all-purpose flour and 1 1/2 teaspoon of baking powder, then add 150 grams of white sugar, preferably superfine sugar, and mix just to combine.
   
• Place 100 grams of diced unsalted butter into the bowl of a stand mixer fitted with the whisk or paddle attachment. Beat on medium speed until the butter becomes pale and fluffy, about 5 minutes. The temperature of the butter may slightly increase during creaming; aim not to let it exceed 21°C (70°F). This ensures the butter is at the perfect consistency for incorporating air without becoming greasy.
   
• Add the sifted flour and baking powder mixture, 2 large eggs, 1 teaspoon of vanilla bean paste, and 150 grams of heavy cream to the creamed butter all at once. Pulse or mix on low speed just to combine, then scrape down the bowl. Mix again on medium-low speed for 20 seconds, scrape down the bowl, and mix for another 20 seconds to ensure even incorporation.
   
• Remove the bowl from the mixer, Use your spatula, scrape the side and bottom of the bowl to incorporate any dry ingredients that may have settled there. Combine with your spatula.
   
• Let the vanilla cupcake batter rest, while you make the chocolate cupcake batter.
   

Chocolate Cupcake Batter

• Bakers note: For the most divine chocolate cupcake batter, I recommend using a high-quality unsweetened cocoa powder, one that boasts a higher cocoa butter content, ideally sitting around 20-22%. Luxury brands like Valrhona are known for such premium cocoa powders. But don't fret if your local supermarket shelves don't stock these gourmet options. The standard cocoa powder found there, often with a cocoa butter content closer to 10%, can still yield delicious results. Keep in mind, though, that lower cocoa butter percentages could mean a drier or more crumbly cupcake texture.
   
• In a large bowl, sift together 100 grams of all-purpose flour or pastry flour, 40 grams of cocoa powder, 1/2 teaspoon of instant espresso powder, 1 1/2 teaspoons of baking powder, and 1/8 teaspoon of salt. Then, add 150 grams of superfine sugar and mix just to combine.
   
• Place 100 grams of diced unsalted butter into the bowl of a stand mixer fitted with the whisk or paddle attachment. Beat on medium speed until the butter becomes pale and fluffy, about 5 minutes. The temperature of the butter may slightly increase during creaming; aim not to let it exceed 21°C (70°F). This ensures the butter is at the perfect consistency for incorporating air without becoming greasy.
   
• Add the sifted dry ingredients, 2 large eggs, 1 teaspoon of vanilla bean paste, and 150 grams of heavy cream to the creamed butter all at once. Pulse or mix on low speed just to combine, then scrape down the bowl. Mix again on medium-low speed for 20 seconds, scrape down the bowl, and mix for another 20 seconds to ensure even incorporation.
   
• Remove the bowl from the mixer, Use your spatula, scrape the side and bottom of the bowl to incorporate any dry ingredients that may have settled there. Combine with your spatula.
   
• Fill a large pastry bag with the vanilla cupcake batter and another pastry bag with the chocolate cupcake batter, then, using scissors, cut off the end of each pastry bag.
   
• Place a cupcake divider in the middle of your cupcake liner, and fill each side with vanilla batter and chocolate batter, about 3/4 full. Remove the divider and repeat with the remaining batter. If you don't have a cupcake divider, try to fill the liners with each of the cupcake batters at the same time.
   
• Bake for 20-23 minutes (depending on the size of your cupcake liners-cupcake cup) or until a cake tester/toothpick inserted into the center of a cupcake comes out clean.
   
• Immediately remove the marble cupcakes from the cupcake pan and place them on a wire rack to cool completely. Dust the top lightly with powdered sugar, and enjoy; it is so delicious.
   
• If not used right away, store your cupcakes in a cake box loosely covered with plastic wrap for up to 1-2 days at room temperature. Because the cupcakes contain butter, I do not recommend storing these cupcakes in the fridge as the butter will harden your cupcakes.
   
• These cupcakes can be reheated in the microwave for a few seconds and will give you a warm and delicious cupcake just as they come straight from the oven.