Preheat oven to 350 degrees F and line a muffin tin with cupcake liners. Set aside.

In a medium-sized bowl, sift together flour, baking powder, baking soda and cocoa powder.

Using an electric mixer, beat together melted chocolate, butter, egg and sugar until creamy.

Add vegetable oil and continue mixing.

Alternate adding dry ingredients and milk into wet ingredients and mix until well-combined.

Pour hot water and mix.

Scoop batter into lined muffin pan. Each section should be about 2/3 full of batter.

Bake for 15 to 17 minutes or until a toothpick comes out clean when inserted in the middle of a cupcake.

Cool completely (on a wire rack) before frosting with buttercream.

As the cupcakes cool, you may make the buttercream.

Start with your vanilla buttercream: use an electric mixer to beat 1 stick butter, 2 cups confectioners’ sugar, 1-2 tbsp milk and vanilla extract. Start on low and gradually increase to high.

The buttercream is ready once all ingredients are fully mixed and form semi-stiff peaks. Set aside.

In a separate bowl, prepare your chocolate buttercream. Beat together with your remaining butter, confectioners’ sugar, milk and cocoa powder. Start on low and increase to high.

Fold both buttercreams together to create a marbled-colored look.

Scoop buttercream into a piping bag with Wilton #1M attached. Frost each cupcake.

Enjoy!