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Chocolate Cupcakes with Whipped Cream

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Chocolate Cupcakes with Whipped Cream are rich, moist chocolate cupcakes topped with a light and fluffy whipped cream frosting. They offer deep chocolate flavor with a refreshing, airy finish that’s perfect for any occasion.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1/2 cup hot coffee or hot water
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract (for topping)
  • Optional: chocolate shavings
  • Optional: cocoa powder
  • Optional: chocolate curls
  • Optional: fresh berries
  • Optional: mini chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar in a medium bowl.
  3. In a large bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients and mix until combined.
  5. Slowly stir in the hot coffee or hot water until the batter is smooth and slightly thin.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cupcakes to cool completely on a wire rack.
  9. Place the heavy cream, powdered sugar, and vanilla extract in a chilled mixing bowl.
  10. Beat until stiff peaks form, being careful not to overwhip.
  11. Pipe or spoon the whipped cream onto the cooled cupcakes.
  12. Garnish with chocolate shavings, cocoa powder, berries, or mini chocolate chips if desired.

Notes

  • Add a chocolate ganache filling for an extra decadent center.
  • Mix espresso powder into the batter to enhance the chocolate flavor.
  • Use stabilized whipped cream if the cupcakes need to hold their shape longer.
  • Top with fresh strawberries for a chocolate-covered strawberry variation.
  • Add peppermint extract to the whipped cream for a mint-chocolate twist.
  • Store in the refrigerator for up to 3 days.
  • Unfrosted cupcakes can be frozen for up to 3 months.
  • Add the whipped cream topping shortly before serving for the best texture.

Nutrition

Find it online: https://thefamilycooking.com/chocolate-cupcakes-with-whipped-cream/