Easy chocolate and whipped cream cupcake recipe

Easy chocolate and whipped cream cupcake recipe
Easy chocolate and whipped cream cupcake recipe
A fluffy chocolate sponge topped with a light, fresh whipped cream frosting.

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 10

I don’t know if you have tried any recipes with fresh cream frostings rather than buttercream? I haven’t looked back since to be honest! It makes the cake taste so much lighter and is definitely not so sickly!

So when I was asked to make some birthday cupcakes for a training group at work, I knew they had to have a whipped cream frosting. I decided to keep them simple as I haven’t made a plain cupcake for a while.

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This recipe certainly doesn’t disappoint. Everyone loved them and it’s even one that I would go as far to say I personally loved.

What I will say, is that this only made around 10 cupcakes, but the frosting could top more than 10. I suppose this just means you can top it with more cream – the best part is it won’t overpower the taste of the cake like some butter creams can.

Chocolate sponge recipe taken from theĀ Hummingbird Bakery.

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Ingredients for the sponge:

  • 100g plain flour
  • 2 1/2 tbs unsweetened cocoa powder
  • 140g caster sugar
  • 1 1/2 tsp baking powder
  • a pinch of salt
  • 40g unsalted butter – at room temperature
  • 120ml milk
  • 1 egg
  • 1/4 tsp vanilla extract

Method:

  • Preheat the oven to 170C and line a cupcake tin with paper cases
  • Put the flour, sugar, cocoa, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment and beat on a slow speed until you get a sandy consistency
  • Whisk the milk, egg and vanilla extract in a bowl
  • Slowly pour about half into the flour mixture, beat to combine
  • Turn the mixer up high to get rid of any lumps
  • Turn the mixer down to a slow speed and slowly pour in the remaining milk mixture
  • Continue mixing for a couple of minutes until the mixture is smooth
  • Spoon the mixture into the paper cases until two-thirds full
  • Bake in the preheated oven for 20-25 minutes

Ingredients for the Whipped cream frosting:

  • 300ml whipping cream
  • 1 tbs granulated sugar
  • 1/2 tsp vanilla extract

Method:

  • Pour the cream into a bowl and whisk on medium-high speed until it just starts to thicken.
  • Slow the speed down to medium and gradually pour in the sugar.
  • Continue to whisk until soft peaks form.
  • Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised).

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Once the cupcakes are completely cooled, pipe the frosting onto the cake. I topped with a quarter of a cadbury flake.

So simple yet so good!

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3 Responses to “Easy chocolate and whipped cream cupcake recipe”

  1. Jemma Knowles April 7, 2014 at 8:42 pm #

    Chris isn’t overly keen on buttercream so I think I shall give the fresh cream topping a go! Great alternative rach x x

    • rachel April 8, 2014 at 11:19 am #

      They are so good – definitely try them!

  2. This Muslim Girl Bakes April 8, 2014 at 10:18 am #

    These look delicious – I totally get it about whipped cream over buttercream – so much better! :)

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