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1
Preheat oven to 350F.
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2
Line standard muffin tins with paper liners.
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3
Sift together cake flour, baking powder, and salt.
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4
Combine milk and cream.
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5
With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy.
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6
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
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7
Beat in vanilla.
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8
Add flour mixture in three batches, alternating with two additions of milk mixture, and beating until combined.
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9
To make chocolate batter, measure out 1 cup batter, and transfer to another bowl.
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10
Combine cocoa and the boiling water in a bowl.
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11
Stir into reserved 1 cup batter.
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12
Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full.
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13
Run the tip of a paring knife or wooden skewer through batter in a figure-eight motion to make swirls.
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14
Bake, rotating tins halfway through, until tops are golden and a cake tester inserted in centers comes out clean, about 20 minutes.
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15
Transfer tins to wire racks to cool completely before removing cupcakes.
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16
Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
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17
To finish, dust with confectioners sugar just before serving.
