8 oz cream cheese, softened
1 1/2 cup confectioners sugar
2 teaspoons vanilla paste
1/8 cup cocoa
In a large bowl, beat together the vanilla paste (or extract)cream cheese and confectioners sugar until smooth. Frost 12 cupcakes. Add the cocoa to the remaining icing (there should be about 1/4 left) and beat until smooth. Dip a toothpick into the chocolate frosting, thoroughly coating it. Use the toothpick to swirl the chocolate into the vanilla frosting.
A subtle swirled icing. More than enough to ice 12 cupcakes or a single layer cake.