Chocolate Swirl Cake

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 6 cupcakes 1x


  • 1 cup all purpose flour
  • 1 Tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/3 cup butter, room temperature (if using salted butter, skip salt)
  • a pinch of salt
  • 1/3 cup powdered sugar (adjust to taste)
  • 24 Tbsp milk (adjust to consistency)

To decorate:-

  • Chocolate block
  • M&M


  1. Grease & line cake / cupcake molds. Preheat oven to 150 C / 300 F
  2. Gently mix the flour, coco powder & baking soda. Set aside
  3. To softened butter, add powder sugar. Beat them together until the mixture is smooth & creamy
  4. Sift in the dry flour mix
  5. Add a couple tablespoons of milk
  6. Mix well to form a thick batter. If it is too thick / clumpy, add a couple more tablespoons of milk.
  7. Optional: To get the swirly patter, fill a pastry / piping bag with the batter. Fill the cupcake mold with the batter – squeeze the batter out in circular motion to get a swirly pattern.
  8. In preheated oven, bake for 20-30 minutes or until completely done. (insert a toothpick or dry piece of spaghetti in the center of the cake, if it comes out clean, it is done)
  9. To decorate, press the center of the cakes a little in. Place a small block of chocolate in the center and let it sit in the warm oven for 5 minutes until it melts. (this can be done only if you’re baking them as cupcakes)
  10. Remove, place an M&M on each cupcake and serve warm.

  • Category: Dessert