Chocolate Swirl Cupcakes

Name: Chocolate Swirl Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: United States
Ingredients: 150 g of flour (all-purpose); 40 g of unsweetened cocoa powder; 1 tsp of baking powder; 1/4 tsp of salt; 100 g of granulated sugar; 2 eggs; 120 ml of milk; 60 ml of vegetable oil; 1 tsp of vanilla extract; 100 g of dark chocolate (roughly chopped); 150 g of unsalted butter (softened); 300 g of powdered sugar; 2 tbsp of cocoa powder; 3 tbsp of milk (for the frosting)

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These small cocoa cakes are topped with a chocolate buttercream frosting. 🧁 The base is soft and the topping is rich.

Total time: 40 min
Prep: 20 min
Cook: 20 min
Rest: 30 min
Difficulty: Easy
Per person: €0.54

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Baked Scallops au Gratin

33 minEasy

As a main

Christmas Stuffed Roast Turkey

3 h 30Medium

To drink

Christmas Cranberry & Spice Punch

25 minEasy

Nutrition facts

per serving · estimate

350kcal

Protein4 g4%
Carbs40 g45%
Fat20 g51%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more indulgent touch, you can add chocolate chips to the cupcake batter before baking! 🍪

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 2 months without frosting, individually wrapped in plastic wrap and then a freezer bag.

Storage : How long does it keep?

Keeps 2 to 3 days max in an airtight container at room temperature or in the fridge. The frosting may soften in the fridge.

Making ahead : Can you make it the day before?

Yes

Make the batter the day before and bake the same day for a better texture. Unfrosted cupcakes keep well.

Reheating : How do you reheat it?

Reheating not recommended; serve at room temperature. The frosting melts and the texture of the cake suffers when reheated.

Variations

Replace the chopped chocolate with chips or nuts.
Decorate with sprinkles, chocolate chips, or red berries.
Flavor the frosting with a little coffee or mint.

Mistakes to avoid

Overfilling the liners: fill them two-thirds full.
Frosting warm cupcakes: let them cool completely on a rack before decorating.
Frosting that's too thick: alternate the powdered sugar and milk until smooth and creamy.

Frequently asked questions

How do you make soft chocolate cupcakes?

Mix flour, cocoa, baking powder, salt, and sugar, then add eggs, milk, oil, and vanilla until the batter is smooth. Fold in the chopped chocolate, divide among the liners, and bake 18 to 20 minutes at 180 °C.

How do you make the chocolate buttercream frosting?

Beat 150 g of softened butter until creamy, then gradually add the powdered sugar and cocoa, alternating with the milk, until you get a smooth, creamy consistency.

How do you make the swirl on the cupcakes?

Put the frosting in a piping bag fitted with a star tip, then decorate the cooled cupcakes by piping a swirl. The star tip is optional, but it gives the frosting a nice texture.

How do you know when the cupcakes are done?

Insert a toothpick in the center: it should come out clean after 18 to 20 minutes of baking. Then let cool for 5 minutes in the pan before transferring to a rack.