Chocolate Vanilla Swirl Cupcakes
Chocolate Vanilla Swirl Cupcakes are gluten free chocolate cupcakes with dairy free vanilla and chocolate buttercream frosting swirled together.
Servings 12 cupcakes
Calories 304kcal
Ingredients
For the cupcakes
- 1 box chocolate cake mix Prepared according to package instructions. (I used Betty Crocker Gluten Free Chocolate Cake Mix and added 3 eggs, 1 cup water, ½ cup vegetable oil)
For the frosting
- 1 cup vegetable shortening I used Crisco, half butter flavored/half regular
- 1 pound powdered sugar 4 cups
- ¼ cup plus 2 tablespoons almond milk
- 1-2 teaspoons vanilla extract
- ¼ cup cocoa powder
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
- Prepare cake mix according to package instructions. Pour into prepared muffin pan. Bake according to package instructions. (Note: I used the Betty Crocker Chocolate Cake Mix and added 1 cup water, ½ cup vegetable oil and 3 eggs at room temperature. Then baked them for 24 minutes.) Let cool.
- For the frosting, place shortening in a large bowl. With an electric mixer, beat on medium for 3 minutes. Turn mixer to low and gradually add the sugar, ¼ cup milk and vanilla. Once combined, turn mixer up to medium and beat for 3 minutes. Take half of the vanilla frosting out and into another bowl. Add cocoa powder and 2 tablespoon milk. Beat on medium for about a minute.
- Pour vanilla frosting into a pastry bag. Pour chocolate frosting into another pastry bag. Cut the tips of the bags off and place both bags into a third bag that's fitted with a 1M pastry tip. Pipe the swirled frosting onto cooled cupcakes. Serve immediately or store covered at room temperature for 2 days. You can store them covered in the refrigerator for up to 5 days (if they last that long because they're so tasty).
Nutrition
Calories: 304kcal | Carbohydrates: 39g | Protein: 1g | Fat: 17g | Saturated Fat: 4g | Sodium: 9mg | Potassium: 27mg | Fiber: 1g | Sugar: 37g | Calcium: 9mg | Iron: 1mg