Double Chocolate Cupcakes with Chocolate Whipped Cream
Serves: 18
The chocolate whipped cream doesn't hold its shape for long so you'll want to make the frosting just right before you need it. This recipe makes 18 cupcakes.
  • Cupcakes:
  • ½ cup butter, unsalted
  • 2 ounces semi-sweet baking chocolate
  • 2 large eggs
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ½ cup sour cream
  • ½ cup unsweetened cocoa powder
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 300g bag mini chocolate chips
  • Chocolate Whipped Cream:
  • 2 cups heavy cream (35%)
  • ¼ cup cocoa powder
  • ½ cup powdered sugar
  1. Cupcakes:
  2. Preheat oven to 350F.
  3. Line 18 muffin tins with cupcake liners.
  4. Melt the butter and chocolate together in the microwave. Start with 30 seconds then stir it well. If not melted yet, heat for another 30 seconds and stir well to mix. You want this melted but not hot. Set this aside to cool.
  5. In a large bowl, beat the eggs, sugar, vanilla and sour cream on medium speed until smooth.
  6. Add the cooled chocolate mixture to the wet ingredients and beat just until mixed.
  7. In a separate bowl, combine the cocoa powder, flour, baking soda, baking powder and salt. Stir well to mix.
  8. Gradually add the dry ingredients to the wet ingredients and beat just until mixed. Do not over mix this. The batter will be thick.
  9. Stir in the mini chocolate chips.
  10. Fill cupcake liners ⅔ full.
  11. Bake cupcakes 18-20 minutes.
  12. Chocolate Whipped Cream:
  13. In a large bowl, add the heavy cream, cocoa powder, and powdered sugar.
  14. Beat with an electric mixer on high speed until stiff peaks form and the whipped cream can hold its shape.
  15. Let cupcakes cool completely before frosting. Store in refrigerator. The whipped cream will only last 2-3 days and you'll only want to frost the cupcakes right before eating them.
Recipe by Moms & Munchkins at