Marbled cupcake with chocolate swirls

Ingredients:

• 1.5 cups premium flour
• 1.5 tsp baking powder
• 1/4 teaspoon fine salt
• 2 large eggs at room temperature
• 2/3 cup sugar
• 170 g melted butter
• 2 tsp vanilla extract
• 1/2 cup milk
• 2 tbsp cocoa

Preparation:

1. Preheat the oven to 350°F (170°C) and position the oven rack on the middle shelf. Line a standard 12-cup muffin tin with paper liners.
2. Combine flour, baking powder and salt in a small bowl.
   
   In another medium bowl, beat the eggs and sugar with a mixer for about 2 minutes until fluffy. While beating, gradually whisk in the butter, then add the vanilla extract.
3. While stirring slowly, add half the dry ingredients. Then add all the milk, followed by the remaining dry ingredients. Be careful not to overmix the batter!
   
   Set aside one-third of the dough and stir in the cocoa powder. Fill the molds evenly, alternating light and dark dough. Use a wooden skewer to create curls. Tap the mold firmly on the counter several times to distribute the dough evenly.
4. Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes on a wire rack in the pan for 10 minutes, then remove them from the pan. Cool completely on a wire rack. Decorate as desired.