Chocolate swirl cupcakes

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

Makes: 12
Prep time: 40 mins
Cooking time: 20 mins
Total time: 1 hr
Skill level: Easy peasy



For the cupcakes:

    • 150g (5oz) butter, softened


    • 150g (5oz) caster sugar


    • 100g (3½oz) 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





    • Set the oven to gas mark 5 or 190°C.


    • To make the cupcakes: place all the ingredients in a bowl and beat until smooth.


    • 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.


    • Remove cakes from the oven, transfer them to a wire rack to cool.


    • To make the buttercream: Tip the egg whites into a bowl and add the sugar and salt.


    • 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


    • 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.


    • 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.


    • Gradually whisk in the melted chocolate.


    • 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



Fat 38.0g


Saturates 23.0g


Calories 557(kcal)
Recipe by Sue McMahon