Introduction
These cupcakes showcase cocoa butter, the secret ingredient that gives them a uniquely silky texture and subtle, luxurious aroma. You’ll love the contrast between the moist, tender crumb, the light chocolate whipped cream, and the fun, homemade white chocolate decorations. It’s a triple-chocolate experience that’s surprisingly elegant.
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
- 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. Set aside.
- Gently melt the cocoa butter in a heatproof bowl set over a pot of simmering water (or in short bursts in the microwave). Let it cool slightly.
- In a large mixing bowl, whisk together the eggs and baker’s sugar until well combined and slightly pale.
- While whisking continuously, slowly pour the melted cocoa butter into the egg mixture. Then whisk in the first 1/2 cup of heavy whipping cream until fully incorporated.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the chocolate whipped cream, ensure your second 1 cup of heavy whipping cream is very cold. In a chilled bowl, whip the cold cream, vanilla extract, cocoa powder, and powdered sugar together with a mixer until stiff peaks form.
- Frost the completely cooled cupcakes with the chocolate whipped cream using a piping bag or a spoon.
- For the white chocolate toppers, melt a small amount of white chocolate (not listed in ingredients, a separate purchase). Spread it thinly on parchment paper or a silicone mat, let it set slightly, then cut or break it into decorative shards or shapes. Press one into the top of each frosted cupcake just before serving.
Variations
- Flavor Infusion: Add a teaspoon of instant espresso powder to the dry ingredients to create a mocha cupcake.
- Cream Alternative: For a denser frosting, swap the chocolate whipped cream for a cocoa buttercream by whipping the second cup of heavy cream with only the powdered sugar and folding in melted, cooled cocoa butter until spreadable.
- Textural Contrast: Roll the edges of the frosted cupcakes in crushed freeze-dried raspberries or sprinkles before adding the white chocolate topper.
- Mini Treats: Use a mini muffin tin to create bite-sized versions, adjusting the bake time to about 10-12 minutes.
Tips for Success
- For the lightest cupcake texture, use finely ground baker’s sugar as recommended.
- Ensure all ingredients, especially the eggs and cream, are at room temperature before starting (except for the whipped cream, which must be cold).
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream for faster, more stable peaks.
Storage & Reheating
FAQ
Can I use regular granulated sugar?
Yes, you can. The recipe note explains that baker’s sugar (superfine sugar) makes the cupcakes a bit lighter, but standard granulated sugar will work perfectly fine.
Where do I find cocoa butter?
Cocoa butter is often sold in health food stores, specialty baking stores, or online. It typically comes in solid wafers or blocks.
Why are there two amounts of heavy whipping cream listed?
The first 1/2 cup is used in the cupcake batter for richness and moisture. The second 1 cup is used separately to make the chocolate whipped cream frosting.
Can I make the cupcakes ahead of time?
Absolutely. Bake and cool the cupcakes completely, then store them unfrosted in an airtight container. Frost and decorate the day you plan to serve them.
My whipped cream is runny. What happened?
This usually means your cream or bowl wasn’t cold enough, or you over-whipped it past stiff peaks into butter. Start with very cold cream and a chilled bowl, and stop whipping as soon as the beaters leave clear, firm trails.
Do I have to make the white chocolate toppers?
No, they are an optional decorative element. You can garnish with chocolate sprinkles, a dusting of cocoa powder, or simply enjoy the cupcakes with the chocolate whipped cream alone.