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Preheat the Oven: Heat your oven to 180°C (350°F) and line a 12-hole cupcake tray with paper cases.
Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy.
Add Vanilla and Eggs: Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition.
Fold in Flour: Gently fold in the self-raising flour until fully incorporated.
Divide the Batter: Separate about a third of the batter into a small bowl.
Make the Chocolate Batter: Mix the cocoa powder and melted milk chocolate into the smaller portion of batter.
Create the Marble Effect: Spoon alternating dollops of vanilla and chocolate batter into each cupcake case. Swirl gently with a skewer or the end of a spoon for a marbled effect.
Bake: Bake for 18–20 minutes, or until a skewer inserted into the center comes out clean.
Cool: Let the cupcakes cool in the tray for a few minutes, then transfer them to a wire rack to cool completely.
Serving and Storage Tips:
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