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Chocolate marble milkshake cupcakes recipe

Chocolate marble milkshake cupcakes recipe

19 ratings

Chocolate lovers will love these rich, chocolate milkshake cupcakes. This recipe turns a simple vanilla cupcake into a double marbled masterpiece with swirls of vanilla and chocolate cake, topped with swirls of creamy icing – the perfect treat for an impressive afternoon tea or birthday party. See method

  • Serves 12 (makes 12 cupcakes)
  • 25 mins to prepare and 25 mins to cook
  • 535 calories / serving
  • Vegetarian


  • 175g unsalted butter
  • 175g caster sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 175g self-raising flour
  • 1 tbsp cocoa powder
  • 25g milk chocolate, melted
  • 25ml milk

For the buttercream

  • 200g unsalted butter, softened
  • 1 tsp vanilla extract
  • 400g icing sugar
  • 35g dark chocolate, melted
  • triple chocolate curls
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    30g 43%
  • Saturates

    17g 86%
  • Sugars

    53g 59%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 66.8g Protein 4g Fibre 1g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a muffin tin with 12 paper cases. In a bowl, beat the butter and sugar until light and fluffy. Add the vanilla, then beat in the eggs, one by one, each with a spoonful of flour, until smooth. Fold in the remaining flour and stir until just combined.
  2. Put half the mixture into another bowl. Add the cocoa and milk chocolate to one bowl and milk to the other.

  3. Fill each case with spoonfuls of both mixtures, then swirl with a knife or skewer to create a marble effect. Bake for 20-25 mins.

  4. To make the buttercream, beat the butter in a bowl until pale and creamy, then add the vanilla. Add the icing sugar in 3 stages, beating between each addition, until fully combined. Divide between 2 bowls. Mix the melted dark chocolate into one bowl. Add both to a large bowl and swirl briefly with a knife to create a marble effect. Put into a piping bag with an open star nozzle.
  5. Pipe the chocolate icing on top of the cupcakes, then sprinkle with chocolate curls. The iced cupcakes will last for 3 days in a sealed container.

See more Adventurous baking recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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