Cocoa Butter Cupcakes with Chocolate Whipped Cream and Homemade White Chocolate Toppers

Introduction

These cupcakes are a chocolate lover’s elevated dream. The secret lies in using pure cocoa butter, which creates an exceptionally moist crumb with a uniquely subtle chocolate aroma. Topped with a light cocoa-infused whipped cream and a fun, customizable white chocolate topper, they feel both gourmet and wonderfully playful.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 cupcakes

Ingredients

• 1 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 ounces cocoa butter
• 2 large eggs
• 1 cup baker’s sugar (You can use regular granulated sugar, but the baker’s sugar makes the cupcakes a bit lighter.)
• 1/2 cup heavy whipping cream
• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• 2 tablespoons cocoa powder
• 3 tablespoons powdered sugar

Instructions

For the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a heatproof bowl, gently melt the cocoa butter over a double boiler or in the microwave in short bursts. Stir until completely smooth and liquid. Let cool slightly.
4. In a large mixing bowl, beat the eggs and baker’s sugar together until the mixture is pale, thick, and creamy, about 2-3 minutes.
5. Slowly pour the melted, slightly cooled cocoa butter into the egg mixture while beating on low speed. Then beat in the 1/2 cup of heavy whipping cream until just combined.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the Chocolate Whipped Cream:

1. Chill a large mixing bowl and the beaters of your hand mixer or whisk attachment.
2. In the chilled bowl, combine the 1 cup of heavy whipping cream, vanilla extract, cocoa powder, and powdered sugar.
3. Beat on medium-high speed until stiff peaks form, being careful not to over-whip. Keep refrigerated until ready to use.

For the Homemade White Chocolate Toppers:

1. While the cupcakes cool, melt the remaining cocoa butter (you should have a small amount reserved from the 4 ounces; use roughly 1-2 tablespoons) following the same gentle method. If needed, supplement with a small amount of additional cocoa butter to have enough for decorating.
2. Let the melted cocoa butter cool until it is just slightly warm, but still fluid.
3. Using a spoon, drizzle thin lines or create abstract shapes directly onto a piece of parchment paper or a silicone baking mat. You can also pipe simple designs. Let the toppers set completely at room temperature or in the refrigerator until firm.

Assembly:

1. Once the cupcakes are completely cool, frost them with the prepared chocolate whipped cream using a piping bag or an offset spatula.
2. Gently place a set white chocolate topper onto the top of each frosted cupcake. Serve immediately or chill until ready to serve.

Variations

• Flavored Whipped Cream: Infuse the whipping cream by warming it gently with a cinnamon stick, orange zest, or a few mint leaves before chilling and whipping.
• Textured Toppers: Before the white chocolate toppers set, sprinkle them with a tiny pinch of sea salt, edible glitter, or crushed freeze-dried raspberries.
• Deconstructed Serving: Serve the cupcakes unfrosted with a dollop of the chocolate whipped cream on the side and the white chocolate toppers as a garnish for dipping.
• Mini Treats: Use a mini muffin tin to create bite-sized versions, perfect for parties.

Tips for Success

• Ensure your cocoa butter is fully melted and smooth, but not hot, before adding it to the egg mixture to avoid cooking the eggs.
• For the best whipped cream, ensure your cream, bowl, and beaters are very cold.
• When making the toppers, if the melted cocoa butter is too thin, let it cool a bit more. If it’s too thick, warm it gently again.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes must be stored in the refrigerator for up to 3 days. The white chocolate toppers can be made ahead and stored in a cool, dry place. Cupcakes are best served at room temperature, so let refrigerated cupcakes sit out for 15-20 minutes before serving.

FAQ

Can I use regular sugar instead of baker’s sugar?

Yes, the note in the ingredient list indicates you can use regular granulated sugar. Baker’s sugar (superfine sugar) dissolves more easily, creating a slightly lighter texture, but regular sugar works perfectly well.

Where do I find cocoa butter?

Cocoa butter is often sold in health food stores, specialty baking shops, or online. Look for food-grade, deodorized cocoa butter for a neutral flavor.

Why are there two measurements for heavy whipping cream?

The first 1/2 cup is for the cupcake batter itself, to add moisture and richness. The second 1 cup is used separately to make the chocolate whipped cream frosting.

My cocoa butter seems to have separated or looks grainy. What happened?

Cocoa butter can seize or become grainy if it gets too hot or comes into contact with even a tiny drop of water. Melt it slowly and gently, and ensure all your tools are completely dry.

Can I make the white chocolate toppers with regular white chocolate chips?

The recipe specifically uses the remaining cocoa butter for the toppers to maintain the pure flavor. Using white chocolate chips would introduce additional sugar, dairy, and flavorings, creating a different result.

The whipped cream is too runny. How can I fix it?

Ensure your cream and tools were cold enough. If it’s still runny, you can continue whipping. If it’s truly over-whipped and looks curdled, gently fold in a tablespoon or two of additional cold cream to smooth it out.