Line 24 cupcakes tins with paper liners, have ready wilting cupcake flavor divider molds. Alternatively if you don't have them the batters can be swirled together in each tin

In a bowl whisk together the buttermilk and cocoavpowder, set aside

In another bowl whisk flour with baking soda and salt

In a third large bowl beat butter and sugar until light and creamy, add vanilka

Add eggs one at a time

Add cocoa mixture and flour and vanilla beat in, then stir in sour cream

Combine flour, baking powder, and salt in a biwl, set aside

In another bowl beat butter and sugar until creamy, add vanilla

Add eggs one at a time, add vanilla

Alternate cool coffee with flour mixture and stir until incorporated

Fill outer mold with chocolate batter

Fill inner mold with coffee batter

Remove molds pulling up..If not using molds then drop batter in liners, filling one side 2/3 full with chocokaye and the other side 2/3 with coffee batter, with a skewer swirl batter to get Ribbons of aternating batter.

Bake 16 to 20 minutes until a toothpick comes put just clean. Cool on racks in pan in pan then remive to cool completely before frosting

Beat cream until it holds firm peaks

Beat in a seperate bowl marscapne, vanilla, sugar and salt until smooth, store in refigerator

Combine cream into marscapone and fold in 3 batches until well combined

Frost Cupcakes, decorate with sweetened cocoa powder