Chocolate Vanilla Swirl Cupcakes

Servings 12 cupcakes


  • For cupcakes:
  • 1 chocolate cake mix prepared according to package instructions (I used Betty Crocker Gluten Free Chocolate Cake Mix and added 3 eggs, 1 cup water, 1/2 cup vegetable oil)
  • For frosting:
  • 1 cup vegetable shortening I used Crisco, half butter flavored/half regular
  • 1 pound or 4 cups powdered sugar
  • 1/4 cup plus 2 tablespoons almond milk
  • 1-2 teaspoons vanilla extract
  • 1/4 cup cocoa powder
  • For decorating:
  • 3 pastry bags
  • 1 M pastry tip


  1. Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
  2. 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, 1/2 cup vegetable oil and 3 eggs at room temperature. Then baked them for 24 minutes.) Let cool.
  3. 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, 1/4 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.
  4. 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).