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

Introduction

These cupcakes offer a uniquely rich and delicate experience by using cocoa butter directly in the batter. You’ll be rewarded with a tender, fragrant crumb, a cloud of chocolate whipped cream, and your own elegant white chocolate toppers for a truly gourmet dessert.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12

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. Prepare Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Melt Cocoa Butter: In a small saucepan over very low heat, gently melt the 4 ounces of cocoa butter until completely liquid. Remove from heat and let cool slightly.
3. Mix Wet Ingredients: In a large bowl, whisk the eggs and baker’s sugar together until smooth and slightly pale. While whisking continuously, slowly stream in the melted cocoa butter until fully combined. Whisk in the 1/2 cup of heavy whipping cream.
4. Combine & Bake: Add the dry flour mixture to the wet ingredients and fold gently with a spatula just until no dry streaks remain. Divide the batter evenly among the 12 prepared liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
5. Make White Chocolate Toppers: While cupcakes cool, melt 2 ounces of the remaining cocoa butter (reserved from the 4 ounces) using the same low-heat method. Pour the melted cocoa butter onto a small parchment-lined plate or baking sheet, spreading it into a thin, even layer. Place in the freezer for 10-15 minutes until solid. Remove and use cookie cutters or a knife to cut into small decorative shapes. Store in the fridge.
6. Make Chocolate Whipped Cream: For the frosting, combine the remaining 1 cup of heavy whipping cream, vanilla extract, cocoa powder, and powdered sugar in a chilled bowl. Whip with a hand mixer or stand mixer on medium-high speed until stiff peaks form.
7. Assemble: Pipe or spoon the chocolate whipped cream onto the cooled cupcakes. Top each with a homemade white chocolate topper just before serving.

Variations

• Flavor Infusion: Infuse the heavy whipping cream for the frosting with a teaspoon of instant espresso powder or a cinnamon stick before whipping.
• Citrus Zest: Add a teaspoon of finely grated orange or lemon zest to the cupcake batter before baking for a bright, aromatic note.
• Ganache Dip: For a richer finish, dip the top of the cooled cupcakes into a thin, melted dark chocolate ganache before adding the whipped cream.
• Cupcake Shards: Instead of cutting shapes, break the frozen white chocolate layer into rustic, modern “shards” for a dramatic topper.

Tips for Success

• Ensure your cocoa butter is only *just* melted and not hot when adding it to the eggs and sugar to avoid scrambling the eggs.
• For the lightest cupcake texture, use the finer baker’s sugar as suggested and avoid over-mixing the batter once the flour is added.
• Chill your bowl and beaters before whipping the cream to ensure it whips up quickly and holds its shape.
• Use a sharp knife dipped in hot water to cut the frozen white chocolate cleanly.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or freeze for up to a month. Frosted cupcakes should be stored in the refrigerator for up to 2 days. The white chocolate toppers are best kept separate in the fridge until ready to serve. These cupcakes are best served at room temperature, so let refrigerated cupcakes sit out for 20 minutes before eating.

FAQ

Can I use regular butter instead of cocoa butter?

No, cocoa butter is essential for the unique flavor and texture of these cupcakes. Substituting regular butter will result in a completely different recipe.

Why are there two separate amounts of heavy whipping cream listed?

The first 1/2 cup is for the cupcake batter. The second 1 cup is for making the chocolate whipped cream frosting. They are separate components.

My white chocolate layer is too soft to cut. What happened?

It likely didn’t freeze long enough or your freezer isn’t cold enough. Ensure it’s completely solid, which may take up to 20 minutes. You can also briefly place your cut shapes back in the freezer to firm up.

Can I make the cupcakes ahead of time?

Absolutely. Bake and cool the cupcakes completely, then store them unfrosted in an airtight container. Make the whipped cream and toppers the day you plan to serve them for the best texture.

What if I don’t have baker’s sugar?

As noted in the ingredient list, you can use regular granulated sugar. The texture of the cupcakes will be slightly less fine but still delicious.

Can I color the white chocolate toppers?

Yes, once you’ve melted the cocoa butter for the toppers, you can stir in a small amount of oil-based food coloring before pouring it onto the parchment to set.