Chocolate Unicorn Cupcakes

I caved and made unicorn cupcakes. The entire internet is making them and I wanted to follow along. I’m not really sure where this “unicorn” trend begins or ends so I kept it simple with pretty swirled icing on chocolate cupcakes.


Pretty cute.


The chocolate cupcakes are really simple. Its my go-to chocolate cake recipe that easily turns into cupcakes. Its all in one bowl and it comes together in a flash. Nothing too fussy going on here.


They bake up beautifully every single time.


Anyway, moving on. Now the real stuff begins. Make a huuuuge batch of creamy vanilla icing.


I chose pink, purple, turquoise and white for my colours. I was so tempted to go crazy at this point but they all blend together eventually.  I wanted something that would look beautiful no matter what the combination was.


I’m never sure if this is the “go-to” technique for the swirl look or not but this is how I’ve always done it. Divide up your colours into 4 small piping bags and snip holes in the bottom.


Then you drop a tip of your choice in the bottom of a LARGE piping bag. It can’t be the same size as the other ones otherwise its a headache and a half jamming the other four in there.

You can do a few practice swirls to get the colours coming out together before you start piping.

DSC_0608Then, ta daaaaa. It’s a pretty fun way to spend the afternoon. I gave them away as a birthday present and I think unicorn swirl cupcakes will be my new go to.

Chocolate Unicorn Cupcakes

Chocolate Cupcakes

1 cup all purpose flour

1 cup sugar

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 cup buttermilk

2 eggs

1/4 cup vegetable oil

1 tsp vanilla extract

1/2 hot coffee


  1. Preheat oven to 350 degrees fahrenheit. Line a 12-cup muffin tin with liners.
  2. In a stand mixer sift in the flour, sugar, cocoa powder, baking soda, baking powder and salt. Whisk is together.
  3. In a measuring jug combine the buttermilk, vegetable oil, vanilla and eggs. Stir this together with a fork and add to the dry ingredients. Mix this together for about a minute. Add in the hot coffee. Now, at this point the batter is really soupy but that’s exactly what you want.
  4. Scoop the batter (or pour) into the cupcake liners. Tap the tin against the counter three times to eliminate air bubbles.
  5. Bake for about 15-20 minutes or until a toothpick comes out with a few crumbs.
  6. Let them cool on a rack for about an hour.

Unicorn Swirl Icing


4 cups icing sugar, sifted

1 cup butter, room temperature

1/2 tsp salt

5 tbsp heavy cream

1 tsp vanilla extract

Food colouring


  1. In a stand mixer beat together the icing sugar, butter and salt for five minutes.
  2. Add in the whipping cream and vanilla. Beat together for another five minutes.
  3. Divide the icing up into four bowls and colour them.
  4. Take four small piping bags and fill them with each of the icing colours. Snip off the bottoms and push them into a large piping bag with the tip in the bottom.
  5. Do a few practice swirls to make sure all of the colours are coming out and having their time to shine.
  6. Pipe into swirls onto the cupcakes.

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