Cupcake Show #35: Chocolate Chip Swirl Cupcakes

Chocolate Chip Swirl Cupcakes 2-Thumbnail.jpg

Creamy chocolate and vanilla frostings swirled on top of moist chocolate and vanilla cakes. Now you don't have to decide between chocolate or vanilla... You can have them both!


  • 1/2 cup butter, cut into small cubes
  • 3/4 cup sugar
  • 1 egg
  • 2 egg yolks
  • 1-1/2 t. vanilla
  • 1-1/2 cups flour
  • 1-1/2 t. baking powder
  • 1/4 t. salt
  • 1/2 cup whole milk
  • 1/2 cup mini chocolate chips
  • 1/4 cup chocolate sauce

Vanilla Frosting:

  • 1/2 cup butter, cut into small cubes
  • 2 cups powdered sugar
  • 1-1/2 t. vanilla (if you want pure white frosting, get clear vanilla)
  • 2 T. milk

Chocolate Fudge Frosting:

  • 2 oz. bittersweet/unsweetened chocolate
  • 1/4 cup semi-sweet chocolate
  • 2/3 cup butter
  • 1-1/3 cups powdered sugar
  • 1 t. vanilla

Preheat oven 350 ̊F. Line 12 cup muffin pan with paper liners, then spray with baking spray. Set aside.

1. In mixing bowl, cream butter for 1 minute. Add sugar and beat 1 minute more, until light and fluffy.

2. Add egg, egg yolks and vanilla. Mix until combined. 3. In a small bowl, whisk together the flour, baking powder and salt.

4. Turn the mixer on a slow speed and add 1/3 of the flour, half of the milk., another 1/3 of flour, the rest of the milk, then rest of flour. Mix until well combined.

5. Remove half of the batter and place into a bowl. (This will be the vanilla cake.) Stir in the mini chocolate chips. Set aside.

6. In the other bowl, stir in the chocolate sauce. (This will be the chocolate cake.)

7. Take the chocolate batter and divide it among the 12 cupcake wells. Then take the vanilla batter, divide it among the 12 wells, placing the batter on top of the chocolate. Use a dinner knife to swirl the 2 batters together. Don't over swirl!

8. Bake for 17-18 minutes, making sure to test with a toothpick for doneness. Let the cakes rest in the pan, on a cooling rack, for 5minutes. After 5 minutes, remove the cakes from the pan and let them cool on the racks for 1 hour, or until completely cool.

Vanilla Frosting:

1. In a mixing bowl, cream the butter until fluffy. If using a standing mixer, use the whisk attachment, otherwise a hand mixer is fine.

2. With the speed on low, gradually add the powdered sugar. Then add the vanilla and milk. 3. Beat on medium-high speed for 4 minutes.

Chocolate Fudge Frosting:

1. Place the unsweetened and semi-sweet chocolates in a small bowl and microwave on 30 second burst. Make sure to stir after each cooking period. When smooth, let cool for 5 minutes, until chocolate is at room temperature.

2. In mixing bowl, cream the butter for 2 minutes, until light and fluffy. 3. Gradually add the powdered sugar, then vanilla. Beat until combined. 4. Add the melted chocolate and beat until light and fluffy and the chocolate is mixed in.

Piping the Frosting:

1. Place a large open star or round tip at the end of a large pastry bag.

2. Holding the bag flat in your hand, spoon the vanilla frosting along one side of the bag. Flip the bag over and spoon the chocolate fudge frosting along the other side of the bag.

3. Pipe the frosting by starting on the outside edges and making circles coming towards the center.