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

Introduction

These cupcakes celebrate the unique, delicate flavor of cocoa butter, which gives the crumb an incredibly rich and smooth texture. Topped with a light chocolate whipped cream and your own custom white chocolate decorations, they are a show-stopping treat that you can tailor to any occasion.

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

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a small saucepan, gently melt the cocoa butter over low heat until completely liquid. Remove from heat and let cool for 5 minutes.
4. In a large bowl, whisk the eggs and baker’s sugar together until smooth and slightly thickened. While whisking continuously, slowly stream in the melted cocoa butter until fully combined.
5. Alternate adding the dry ingredients and the 1/2 cup of heavy whipping cream to the egg mixture, beginning and ending with the dry ingredients. Mix just until the batter is smooth and no dry streaks remain.
6. Divide the batter evenly among the 12 prepared muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
8. For the Chocolate Whipped Cream: In a large chilled bowl, combine the remaining 1 cup of heavy whipping cream, vanilla extract, cocoa powder, and powdered sugar. Whip with an electric mixer on medium-high speed until stiff peaks form.
9. For the White Chocolate Toppers: Melt a small amount of white chocolate (not listed in ingredients, but required for toppers). Spread it thinly onto a piece of parchment paper or acetate sheet. Before it sets, use cookie cutters, a knife, or a piping bag to create small shapes like hearts, circles, or shards. Let harden completely at room temperature or in the refrigerator.
10. Frost the cooled cupcakes with the chocolate whipped cream using a piping bag or spatula. Gently press a homemade white chocolate topper into the top of each cupcake before serving.

Variations

1. Piping Variations: Use different piping tips for the whipped cream, such as a large open star tip for dramatic swirls or a simple round tip for elegant dollops.
2. Textured Toppers: Use the back of a spoon or a fork to create swirls or lines in the white chocolate before it sets for a more artistic, abstract look.
3. Flavored Chocolate: Infuse the white chocolate for the toppers by stirring in a tiny pinch of espresso powder, citrus zest, or a drop of food-safe essential oil (like peppermint or orange) before spreading it out.
4. Deconstructed Serving: For a casual gathering, serve the cupcakes unfrosted with a bowl of the chocolate whipped cream and a plate of white chocolate toppers on the side, allowing guests to assemble their own.

Tips for Success

1. Ensure your eggs and the 1/2 cup of cream for the batter are at room temperature to help them emulsify smoothly with the melted cocoa butter.
2. Chill your bowl and beaters before whipping the cream; this helps it whip up faster and hold its shape better.
3. For perfectly clean white chocolate shapes, let the chocolate cool and thicken slightly after melting so it holds its shape when piped or cut.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Once frosted, they must be stored in the refrigerator and are best consumed within 24 hours due to the fresh whipped cream. These cupcakes are not suited for reheating.

FAQ

Q: Can I use regular granulated sugar instead of baker’s sugar?

A: Yes, the recipe note states you can use regular granulated sugar. Baker’s (or caster) sugar is finer, which can create a slightly lighter texture, but regular sugar will work perfectly.

Q: What does cocoa butter do in the cupcake batter?

A: Cocoa butter provides a rich, distinct chocolate aroma and a wonderfully smooth, velvety mouthfeel to the crumb, without making the cupcakes overly sweet or dark like cocoa powder would.

Q: Can I make the white chocolate toppers ahead of time?

A: Absolutely. Make them up to a week in advance and store them in a cool, dry place in a single layer or between sheets of parchment paper.

Q: Why are there two separate measurements for heavy whipping cream?

A: The 1/2 cup is used in the cupcake batter for moisture and fat. The separate 1 cup is reserved for making the chocolate whipped cream frosting.

Q: How can I stabilize the chocolate whipped cream to last longer?

A: While not included in the original ingredients, you can add 1 tablespoon of instant pudding mix (chocolate or vanilla) to the cream before whipping, which will help stabilize it for several days in the fridge.

Q: Can I freeze the unfrosted cupcakes?

A: Yes. Wrap the completely cooled cupcakes tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before frosting.