Chocolate swirl cupcakes

(12 ratings)
chocolate swirl cupcake
chocolate swirl cupcake
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

    plus cooling time
  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe Impress your friends and family with Woman's Weekly's stylish chocolate cupcakes decorated with a swirl of delicious chocolate meringue buttercream


For the cupcakes:

  • 150g (5oz) butter, softened
  • 150g (5oz) caster sugar
  • 100g (3oz) self-raising flour
  • 2 level tablespoons cocoa powder
  • 3 medium eggs
  • 2 tablespoons milk
  • Few drops of vanilla extract
For the buttercream:

  • 3 large egg whites
  • 250g (8oz) caster sugar
  • Pinch of salt
  • Few drops of vanilla extract
  • 300g (10oz) unsalted butter, softened
  • 200g bar dark chocolate, melted (leave to cool, stirring occasionally, until needed in step 9)
  • 12 chocolate shapes/decorations
You'll also need:

  • 12-hole bun tray, lined with paper cases
  • Large piping bag fitted with star piping tube tube

Cookery Editor, Sue McMahon, says that she made her chocolate decorations from piping chocolate-flavoured cake covering onto baking parchment and leaving the shapes to set in a cool place before peeling them away from the paper. As an alternative, you could buy ready-made chocolate shapes or scatter over chocolate sprinkles or grated chocolate.


  1. To make this cupcake recipe, set the oven to gas mark 5 or 190C.
  2. To make the cupcakes: place all the ingredients in a bowl and beat until smooth.
  3. Divide the mixture between the paper cases, and bake in the centre of the oven for 15-18 mins, or until the cakes have risen and are just firm to the touch in the centre.
  4. Remove cakes from the oven, transfer them to a wire rack to cool.
  5. To make the buttercream: Tip the egg whites into a bowl and add the sugar and salt.
  6. Place the bowl over a pan of simmering water and stir until the sugar dissolves completely, and when you put your fingers in the mixture you can't feel any grains of sugar
  7. Remove the bowl from the heat and whisk the mixture, preferably using a table-top mixer, until it becomes a thick meringue and whisk in the vanilla extract.
  8. Cut the butter into chunks and whisk it in - the mixture may collapse and go runny, but keep whisking it at full speed and it will combine together to give a fluffy buttercream.
  9. Gradually whisk in the melted chocolate.
  10. Fill the piping bag with the chocolate buttercream and pipe a swirl onto the top of each cupcake. Press a chocolate shape/decoration into the top of each.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 557(kcal)
  • Fat 38.0g
  • Saturates 23.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 5
(12 ratings)

Your comments


sorry, still can't get the buttercream topping right. It was thicker than before, but it just wouldn't thicken enough, as in the photograph. Alike one of the comments, i was worried i was gonna burn out the motor in my whisk. Lovely cakes though


I wish i had read every1s comments, before i make the buttercream icing, because i also had trouble with it thickening. So added some icing sugar to it. I will try in in the fridge next time.

chloe <3's cakes

look soooo fine. Gonna sent this 2 my mum and get her to mak thm fr me cause the dooo look soooo fine lol. Bring onthe sugaa

Busy Mum

I made these for my Mum's 60th birthday celebration. I also had problems with the icing being runny but I put it in the fridge to cool right down and then it worked fine. Absolutely gorgeous!


Mine and my daughter's (aged 9) first attempt at cupcakes, we loved the cake mixture, but overall it was far to to rich and sickly and we also had a problem with the icing

GTK Recipes Assistant

Hi, we're sorry you had trouble getting your icing to thicken. We've just had a go at testing this recipe again and we're pleased to tell you that it does work. We wonder if you added the chocolate in hot? The chocolate needs to be allowed to cool before adding in. Hope that helps :)


Attempted to make these cupcakes, the cakes themselves are lovely but after 40 minutes of whisking (and burning out the motor of my hand whisk) the buttercream icing did not thinken to give a "fluffy buttercream".


Lovely cupcakes the topping is amazing!!


i thought they were amazing all my friends loved it and ate 3 each and i only got 2!

comments powered by Disqus

FREE Newsletter