Chocolate swirl cupcakes are a cream filled, decadent chocolate cupcake topped with rich chocolate ganache and a vintage swirl design.
Chocolate Swirl Cupcakes
There are several different variations as to where the name cupcake originates. One theory is that cupcakes originated from extra cake batter that was poured in muffin tins or cups and then baked. Other theories suggest the name derives from the amount of ingredients in the cupcake: 1 cup of sugar, 1 cup of butter etc. Cupcakes have remained a popular American dessert, especially for celebrations and modern day cupcakes seem to come in any flavor combination possible.
Hostess was one of the first commercial bakeries to manufacture the iconic chocolate cupcake in post WWI era. Chocolate was the original flavor, although several other flavors have come and gone over the years including vanilla and orange. The original Hostess cupcake did not feature the cream filling or iconic seven swirls on top, which were introduced several years after they were first released. Hostess continues to sell these iconic chocolate swirl cupcakes, but making this homemade version is even better than the original!
How to Make This Recipe
The base of these chocolate swirl cupcakes is similar to a rich and decadent devil’s food cake. The cream filling that is piped into the middle of the cupcake is also used for the iconic swirls on top.
Ingredients
- All-purpose flour
- Salt
- Granulated sugar
- Eggs
- Buttermilk
- White vinegar
- Vanilla extract
- Baking soda
- Unsalted butter
- Water
- Cocoa powder
- Powdered sugar
- Vegetable shortening
- Milk
- Heavy cream
- Baking chocolate pieces
While there are several steps to making these chocolate swirl cupcakes, you can make the cupcakes well in advance before filling and frosting them (they even hold up well in the freezer!)
The cupcake batter starts by mixing together the all-purpose flour, granulated sugar and salt. In a separate mixing bowl, the eggs, buttermilk, vinegar, vanilla and baking soda are mixed separately before being combined with the flour-sugar mix. Then, the butter, water and cocoa powder are brought to a boil in a small saucepan before being added to the batter. Once the batter is completely mixed, it is scooped into a lined cupcake pan and then baked. Once the cupcakes are cooled, they can be filled and frosted (or frozen * see notes below for storage).
To make the cream filling that is also used for the vintage swirl design, powdered sugar is creamed together with vegetable shortening, vanilla and a pinch of salt. Milk is added until it reaches a desirable consistency. The cupcakes are then hollowed out in the center and filled with this mixture. Lastly, the chocolate ganache frosting comes together by combining warm heavy cream with baking chocolate pieces and stirred until smooth. The leftover cream filling is then piped on top for the vintage swirl design – see if you can get the original seven swirls!
Tips for Chocolate Swirl Cupcakes
- You can substitute butter for the shortening in the filling/vintage swirl, although the white color will not be as bright
- Use the round end of a piping tip to hollow out the center of the cupcakes to fill them
- Cupcakes can be frozen up to 45 days before filling and frosting
- Refrigerate leftover cupcakes for up to 3 days in an airtight container
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Chocolate Swirl Cupcakes
Equipment
- cupcake pan
- cupcake liners
- cookie scoop
- piping bags
- mixing bowls of various sizes
Ingredients
For the cupcakes
- 2 cups all-purpose flour
- 2 teaspoons salt
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 1/2 cup buttermilk, room temperature
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 cup unsalted butter
- 1 cup water
- 4 Tablespoons cocoa powder
For the filling and vintage swirl
- 2 cups powdered sugar, sifted
- 1/3 cup vegetable shortening * see notes
- pinch of salt
- 1/2 teaspoon vanilla extract
- 1/2 Tablespoon milk
For the chocolate ganache
- 1 cup good quality semi-sweet chocolate baking chips *I like Ghiradelli or Guittard
- 1/3 cup heavy cream
Instructions
For the cupcakes
- In a large mixing bowl, mix together the 2 cups all-purpose flour, 2 cups granulated sugar and 2 teaspoons salt
- In a separate mixing bowl, mix the 2 large eggs, 1/2 cup buttermilk,1 Tablespoon white vinegar1 teaspoon vanilla extract and 1 teaspoon baking soda. Pour into the flour-sugar mix; stir until combined.
- In a small saucepan over medium heat, bring the 1 cup unsalted butter, 1 cup water and 4 Tablespoons cocoa powder to a boil. Remove from heat and add to the batter; stir until combined.
- Scoop batter into a lined cupcake pan, filling each cup 2/3 full. Bake at 350°F for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before filling and frosting.
For the cream filling/swirl design
- Cream together the 1/3 cup vegetable shortening with the 2 cups powdered sugar,. Add in the pinch of salt, followed by the 1/2 teaspoon vanilla extract. Add in the 1/2 Tablespoon milk one teaspoon at a time until the filling reaches a pipeable consistency. Fill a piping bag.
- Use the round end of a piping tip to hollow out the center of each cupcake; fill with the cream filling. Use a knife to spread any extra filling on the top of the cupcake to create an even, flat surface. Use the leftover filling for the swirl design after frosting the cupcakes.
For the chocolate ganache
- Place1 cup good quality semi-sweet chocolate baking chips in a small mixing bowl.
- Microwave the 1/3 cup heavy cream in at 50% power in a microwave safe bowl for 45 seconds. Immediately pour over baking chips and allow to sit for 5 minutes.
- After 5 minutes, stir until all of the chocolate is melted and the ganache is smooth. Frost each cupcake with the ganache; use the cream filling to pipe a swirl design on top of the ganache.
Notes
- You can substitute butter for the shortening in the filling/vintage swirl, although the white color will not be as bright
- Use the round end of a piping tip to hollow out the center of the cupcakes to fill them.
- Cupcakes can be frozen up to 45 days before filling and frosting.
- Refrigerate leftover cupcakes for up to 3 days in an airtight container.