Marble Cupcakes - Fresh Bean Bakery

100 g all purpose flour (¾ c. + 1 tbsp.)
1 tsp. baking powder
¼ tsp. salt
100 g Florida Crystals® Regenerative Organic Certified® Light Brown Sugar (½ c.)
41 g unsalted butter cubed, room temperature (3 tbsp.)
32 g vegetable oil (2 ½ tbsp.)
1 egg room temperature
45 g sour cream room temperature (3 tbsp.)
45 g whole milk room temperature (3 tbsp.)
1 tsp. vanilla extract

170 g unsalted butter room temperature (¾ c.)
¼ tsp. salt
240 g Florida Crystals® Regenerative Organic Certified® Powdered Sugar (2 c.)
1 tsp. vanilla extract
2 tbsp. dutch processed cocoa powder
3 tbsp. heavy whipping cream divided

Preheat the oven to 350°F / 175°C. Line a cupcake tin with 6 parchment liners.
To a medium sized mixing bowl, add the flour, baking powder, salt, Florida Crystals® Regenerative Organic Certified® Light Brown Sugar, and butter. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture together until the butter has completely combined with the dry ingredients and only tiny clumps remain.
Add in the vegetable oil, egg, sour cream, milk, and vanilla. Beat just until combined.

To another small mixing bowl, add 2 tbsp. of milk. Microwave the milk for 20-30 seconds, until hot.
Mix the cocoa powder into the milk until the mixture is smooth.
Transfer ½ of the vanilla cupcake batter to the cocoa powder mixture. Gently fold the cupcake batter into the cocoa powder mixture until just combined.
Alternate adding 1 tbsp. of the vanilla and chocolate cupcake batters into each of the cupcake liners.
Bake the cupcakes for 15-20 minutes, until a toothpick inserted into the middle of the cupcakes comes out with only a few moist crumbs.

In a large mixing bowl, with a hand or stand mixer, beat together the butter and salt until it is light and fluffy.
Add in half of the Florida Crystals® Regenerative Organic Certified® Powdered Sugar and beat until combined. Then, beat in the rest of the powdered sugar.
Remove ½ of the buttercream and place it into another mixing bowl.
To ½ of the frosting, beat in the vanilla and 1 tbsp. of heavy cream until well combined. To the other ½ of the frosting, beat in the cocoa powder and 2 tbsp. of heavy cream until well combined.
Place the vanilla buttercream and chocolate buttercream into separate piping bags. Snip a hole at the bottom of each bag. Then, place the two bags side-by-side into another piping bag that’s fitted with your piping tip of choice.
Once the cupcakes have fully cooled to room temperature, generously frost them with a swirl of buttercream. Top with chocolate shavings if desired, then serve and enjoy!