Ingredients

• 180g unsalted butter, at room temperature
• 100g (1/2 cup) caster sugar
• 2 teaspoon vanilla extract
• 2 eggs
• 300g (2 cups) self raising flour, sifted
• 330ml (1 1/3 cups) milk, plus 2 tablespoons, extra
• 2 tablespoons cocoa powder, sifted
• Zebra chocolate curls, to serve, see tip

Buttercream frosting

• 250g unsalted butter, at room temperature
• 600g (4 cups) pure icing sugar, sifted
• 1 tablespoon milk
• 2 tablespoons cocoa powder, sifted

Method

• Step 1 Preheat oven to 180C/160C fan forced. Line twelve 80ml (⅓ cup) muffin pans with paper cases.
• Step 2 Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition until combined. Use a large metal spoon to fold in half the flour, then half the milk, until well combined. Repeat with the remaining flour and milk.
• Step 3 Transfer half the cake batter to a separate bowl. Add the cocoa powder and extra milk. Stir until combined. Place 2 tsp chocolate batter into each paper case. Top each with 2 tsp vanilla batter. Repeat with the remaining batters until the cases are two-thirds full. Bake for 20 minutes or until a skewer inserted into the centres comes out clean. Transfer cakes to a wire rack to cool completely.
• Step 4 For the buttercream, use an electric beater to beat the butter in a large bowl until pale and creamy. Add the icing sugar, ¼ cup at a time, beating well after each addition until well combined. Add milk and beat until combined. Transfer half the mixture to another bowl. Add cocoa powder to 1 bowl and stir until well combined.
• Step 5 Spoon the chocolate buttercream into 1 side of a large piping bag fitted with a 3cm star nozzle. Spoon the vanilla buttercream into the other side of the piping bag. Pipe swirls of striped buttercream onto the cupcakes. Top with zebra chocolate curls.