Chocolate Swirl Bouquet Cupcakes

A gorgeous bouquet of flowers for any occasion is always a welcome treat. How about bouquet cupcakes? Yes, please! Today’s recipe is all about mimicking the beauty of nature using cupcakes as our canvas as we pipe beautiful blooming flowers in various arrangements and assortments. This recipe is easily customizable to any color scheme of choice. You can’t go wrong with this one - each cupcake will have a different pattern and beauty all its own. To add a little excitement to these cupcakes we'e making a two-tone chocolate and amaretto swirl. Your guests will adore these tasty and beautiful cupcakes!

Mirror-Top Dessert Stand

I couldn’t think of a better cupcake stand for this recipe than our silver plated 2-Tier Modern Mirror-Top Cupcake Stand. This timeless and elegant stand will showcase any dessert effortlessly. The detail of the mirror top only adds to its stunning quality. It holds 18 standard-size cupcakes for any upcoming occasion whether it be a wedding, event, party, baby shower, Quinceanera and more.

Cupcake Display Stand

Chocolate Swirl Bouquet Cupcakes

Prep Time: 1 hour
Cook Time: 14-17 minutes
Makes 20 Cupcakes


  • 1 box yellow cake mix
  • 1 cup + 2 Tablespoons whole milk
  • 3 eggs
  • 1/3 cup vegetable oil
  • 2 teaspoons almond extract
  • ¼ cup unsweetened cocoa powder
  • 1 Tablespoon sugar


  • 1/2 cup unsalted butter
  • 4 cups powdered sugar
  • 2 teaspoons almond extract
  • 2-4 Tablespoons heavy cream
  • Gel Food coloring: Neon Green (Equal parts green and yellow), Green, Purple, Pink
  • Flower piping tips (Wilton has a great set I used for this recipe here
  • Leaf tip (Wilton #366)


  1. Preheat oven to 350 degrees. Line cupcake tin with liners and set aside. In a large bowl with a hand-held mixer add cake mix, 1 cup milk, 3 eggs and 1/3 cup vegetable oil. Beat for one minute until smooth. Separate half of the batter into another bowl. To one of the bowls, add the extract and beat for another 15 seconds until incorporated. In the second bowl, add the remaining 2 tablespoons of milk, cocoa powder and sugar. Beat for 30 seconds until smooth.
  2. To make the swirled batter, alternate spoonfuls of each batter into each cupcake liner until batter is used up (you will have to do this in two batches depending on how many cupcakes tins you have). Make sure the batter only comes about half way up the sides of each liner. Finally, with a toothpick, swirl the batter in each liner lightly in a circular motion. Bake on the middle rack for 14-17 minutes or until an inserted toothpick comes out clean. Allow to cool.
  3. Depending on how many colors you are making, place that many number of bowls on the counter. In a stand mixer fitted with a whisk attachment, beat butter for a few minutes until light and fluffy. Slowly add in powdered sugar, one cup at a time, until incorporated. Add extract and heavy cream and beat again until light and fluffy; about 3 minutes. Divide frosting evenly among all the bowls except one - the one for the green will be for the leaves and you won’t need much of that so only add a small amount of frosting to this bowl. Start with a small amount of each food coloring- you can always add more to reach your desired colors. Fill separate piping bags fitted with each of the flower tips, pipe any ‘bouquet’ arrangement you’d like on each cupcake.*


*I usually start with the largest flower first and then fill in the rest of the space with smaller flowers. Here is a YouTube tutorial on how to use these particular Wilton Easy Bloom Tips. I recommend practicing a few flowers on parchment paper before piping onto the cupcakes.