1/2 & 1/2 Cupcakes with Cream Cheese Frosting

Vanilla, Chocolate & Cream Cheese Cupcakes

For the cakes:
1 stick of softened butter
3 eggs
1/2 cup whole milk
1.5 cups flour + 2 tablespoons of cornstarch (this mimics cake flour)
1/2 cup granulated sugar
1/2 cup well packed light brown sugar
1.5 teaspoons of baking powder
1/4 teaspoon salt
1 tablespoon vanilla paste or real vanilla extract
2 ounces Dutched Cocoa

Preheat the oven to 400 degrees and line your 12 count muffin tin with paper liners.

Sift the dry ingredients (except the cocoa)  together.  Cream the butter & sugar in a large separate bowl.  Add the dry to the wet.  Add the milk and vanilla.  Mix well.  Take out 2 cups of the batter and set aside.   Add in the cocoa powder and mix well.  The batter will be very brownie like. 

Spoon the chocolate batter into the tins.  Spoon in the vanilla batter.  Swirl with a toothpick.

Bake for between 15-20 minutes or until a toothpick inserted into the center comes out clean.

Cream Cheese Frosting
1/2 brick of softened cream cheese
1/2 stick of room temperature butter
1/4 teaspoon of vanilla extract
about 1/2 box of powdered sugar (it depends on the humidity)
1 tablespoon 1/2 & 1/2 or heavy cream

Cream together the cheese, butter & vanilla.  Slowly sift in the sugar until the frosting comes together.