Saturday, September 22, 2012

Cocoa Whipped Cream Cupcakes II

Cocoa Whipped Cream Cupcake II

I have a couple of versions of this recipe on this blog (see Cocoa Whipped Cream Cupcakes and Chocolate Times Three Cupcakes), because every time I make it, I change it up. So, then I have to take new pictures and post the complete recipe for the variation. It keeps me off the streets. 
I felt like making these cupcakes last night, but I just couldn't bring myself to do it. I just wanted to relax with my kids, and so I did. I couldn't get it out of my head, though, and because I was home anyway today because my sister-in-law came over to hang out, I decided to just go ahead and make these. I've made them enough that they actually don't take very long. And they ARE one of my favorites. Maybe even my very favorite. I might have to make them again next weekend for my birthday.
The cake itself is so tender, so soft, that it practically melts even before it gets to your mouth, and the cocoa whipped cream is just like fluffy chocolate ice cream, really. Light, creamy, and just lovely to eat. If you don't have cake flour, go to the store and get some. It makes a difference.
That's all I have to say. I think I'm going to go eat another one of these now.

Cocoa Whipped Cream Cupcakes

Cake (adapted from :
  • 1 cup Ghirardelli Sweet Ground Chocolate and Cocoa (or use 1/2 cup ground cocoa powder and increase the total amount of sugar below to 1 1/4 cups)
  • 1 1/2 cups sifted cake flour
  • 1 1/2 tablespoons King Arthur Flour Cake Enhancer (optional)
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2/3 cup butter, softened (10 2/3 tablespoons)
  • 1 cup buttermilk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Cocoa Whipped Cream (recipe below)
Cake Instructions
Preheat oven to 350ºF.  
Line 2 twelve-cup muffin pans with cupcake liners.  Set aside.
Into a mixer bowl fitted with a whisk attachment, sift flour with ground chocolate, cake enhancer, sugar, baking soda, cream of tartar, and salt. 
Add butter and 3/4 cup buttermilk. Beat on low speed to combine ingredients. Scrape sides of bowl and then beat on low-medium speed for 2 minutes. Add 1/4 cup buttermilk, eggs, and 1 teaspoon vanilla. Beat additional 2 minutes.  
Scoop/pour batter into a gallon-sized zip-top bag and cut about 1/2-inch off one corner.  Pipe batter into cups, 3/4 full.  Bake at 350ºF for 15-18 minutes, or until a toothpick inserted into the center comes out clean, or with only a couple of cling-ons. 
Cool in pan 5-10 minutes and then carefully remove cupcakes to finish cooling on a wire rack.
Pipe cocoa whipped cream onto each cupcake and top with sprinkles, if desired.  Keep refrigerated until ready to serve.

Cocoa Whipped Cream
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup white sugar
  • 1/4 cup hot water
  • 2 cups heavy whipping cream
In a small mixer bowl, mix cocoa and sugar.  Stir in hot water until a smooth paste forms.  Add cream.  Beat just until firm peaks form.  Do not over beat.
(From Nestle Cocoa box)

Makes 24 cupcakes

This cupcake is fabulously light.


  1. Wow! Yummy looking cupcakes and the frosting looks like it is to die for.

  2. Do these have to be refrigerated? Sorry to ask such a stupid question. I make a cream cheese icing at Christmas that doesn't have to be so I was wondering about these. Thank you for your time

  3. These do need to be refrigerated. I've always wondered about the cream cheese frosting thing.


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