Chocolate Cupcakes with Whipped Cream


A delicate whipped cream over a cupcake is like digging your spoon into a fluffy cloud of sweetness. No understatement here.

a batch of chocolate cupcakes, frosted with whipped cream and decorated with chocolate flakes.

In this recipe, I opted for chocolate cupcakes. But the best part is that this divine whipped cream pairs perfectly with any cupcake, whether your cravings lean towards vanilla, lemon or any flavor you like. And, of course, this whipped cream holds its shape perfectly so that you can pipe it on your cupcakes for a WOW presentation.

a chocolate cupcake with whipped cream on top placed on a dessert plate, cut in half to show the texture inside.

Ingredient Notes

The full list of the ingredients is at the bottom of this post. Here are notes for some of them to help you choose the right products for making the recipe.

Chocolate Cupcakes:

  • Dutch Process Cocoa, also called sometimes baking cocoa powder
  • Milk: I use 2% fat milk
  • Fine sugar: caster or granulated sugar; both work
  • Vegetable oil with a neutral flavor, like canola oil

Whipped Cream:

  • Heavy cream: 35% fat minimum: the fat helps to stabilize.
  • Mascarpone cheese: full fat. This is the ingredient for the whipped cream to hold its shape, and there’s no need to add gelatine. Mascarpone cheese has a neutral flavor, so your whipped cream will taste like whipped cream.
  • Vanilla extract: Choose good quality.

This recipe requires additional basic ingredients, which can be found at the bottom of the page.

How to make these chocolate cupcakes with whipped cream?

Here’s an overview of the recipe with step-by-step photos to help you in the process.

Chocolate cupcakes: Combine the dry ingredients in a large bowl, then add the wet ingredients and mix everything together.

chocolate cupcakes in process with a bowl of dry ingredient and then the bowl with the final batter.

Pour the batter into the cupcake tray, 2/3 full, and bake.

Once baked, remove the cupcakes from the oven and allow them to cool in the tray for 3-5 minutes before transferring them to a cooling rack to cool completely.

chocolate cupcakes in process with the cupcakes in their case filled with the batter and then the cupcakes after baking.

Whipped cream: In a large bowl, add all of the ingredients. With an electric mixer, beat at a slow speed until everything is incorporated. Then, gradually increase the speed slightly and continue whipping until stiff peaks.

Assembly: Proceed when the cupcakes are cooled. Place the whipped cream in a piping bag with an open star tip and decorate your cupcakes. Optional: sprinkle chocolate flakes or any other decorations.

whipped cream in a bowl and then the cream in a piping bag with some cupcakes frosted with it.

Get all measurements, ingredients, and instructions at the end of this post.



  • Ingredients at room temperature: It’s easier to combine.
  • Sieve the flour and cocoa powder to avoid lumps.
  • Don’t overmix the batter, mix until just combined.
  • Use an aluminum cupcake tin for best results. The heat is better distributed.
  • Fill the cupcake liners about 2/3 full to prevent them from spilling.
  • Don’t overbake the cupcakes. We don’t want dry cupcakes.

Whipped Cream:

  • Use cold heavy cream. It helps to whip better and faster. You can also place the bowl and whisk attachment in the freezer for 10-15 minutes or 1 hour in the fridge.
  • Before using mascarpone cheese, stir it with a spoon or spatula to smoothen it slightly.
  • For a stable whipped cream, start to whip the ingredients at a low speed and then gradually increase the speed.
  • Avoid store-bought whipped cream. Homemade is so much better in taste and more stable.


  • Let the cupcakes cool before decorating with the whipped cream; otherwise, it will melt.
3 chocolate cupcakes with whipped cream on top and chocolate flakes with a pink napkin in the foreground.


If you’re looking to twist a bit this recipe, try out one of the following ideas.

  • You can replace the mascarpone cheese with full-fat cream cheese. Note that the taste will vary slightly due to the cream cheese’s tanginess and will be slightly perceptible. Therefore, adjust the amount of powdered sugar to balance it.
  • You can make a chocolate whipped cream for a full chocolate version: replace the powdered sugar with 100g (1 cup) of hot cocoa mix (not baking chocolate).
  • Flavor the whipped cream:

– add a splash of baileys

– a few drops of flavored extracts or essences, such as peppermint extract (Be careful not to add too much, as it can quickly overpower the cupcakes).

– add your favorite fruit cordial, just like I did for these strawberry cupcakes: When the whipped cream reaches soft peaks, add 1 tablespoon at a time, tasting and adjusting with more cordial if necessary. Then, continue to whip until stiff peaks.

  • For a small batch, divide the ingredients by 2.
  • Customs your cupcakes with decoration: candy eyes for Halloween, green and red pearls or a chocolate star for Christmas, mini-eggs for an Easter dessert. Options are endless.
  • Bake vanilla cupcakes instead of chocolate: use the recipe from these raspberry cupcakes to prepare the batter.


How to store the chocolate cupcakes with whipped cream?

Store them in the refrigerator, under a cake dome, for 2-3 days.

Can I make this recipe ahead of time?

You can prepare the cupcakes, without the frosting, 1 day in advance. Then, warp them individually with plastic wrap and store them in an airtight container.

Make the whipping cream the day you plan to serve the cupcakes.

Can we freeze the cupcakes?

The cupcakes themselves, without the frosting, freeze very well. Wrap with plastic wrap and place in an airtight container. Freeze for up to a month. 

a chocolate cupcake with whipped cream on top, partly removed from its case, with a pink napkin in the foreground and more cupcakes in the background.

Try these recipes next:

If you tried these chocolate cupcakes with whipped cream or any recipe on the blog, let me know how you liked it by leaving a comment below or a rating.

Chocolate Cupcakes with Whipped Cream

  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Total time: 50 minutes
  • Serves: 12

Cupcakes, rich in chocolate flavor and topped with a cloudy whipped cream.


Chocolate Cupcakes

  • 250 g (2 cups) all-purpose flour
  • 75 g (3/4 cup) Dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 200 g (1 cup) fine sugar
  • 1/4 teaspoon salt
  • 2 eggs
  • 120 ml (1/2 cup) milk
  • 120 ml (1/2 cup) water
  • 1 teaspoon vanilla extract
  • 90 ml (1/2 cup) vegetable oil- neutral flavor

Whipped Cream

  • 240 ml (1 cup) heavy cream -full fat
  • 120 g (1/2 cup) mascarpone cheese - full fat
  • 50 g (1/2 cup) powdered sugar
  • 1 teaspoon vanilla extract

Decoration - optional

  • Chocolate flakes


Chocolate Cupcakes

  • 1)

    Preheat the oven to 160°C (320°F), fan off. Line a 12-cupcake tray with paper cases.

  • 2)

    In a large bowl, combine flour, cocoa powder, baking powder, and baking soda. Add in sugar and salt. Whisk until well combined.

  • 3)

    Add in the wet ingredients: eggs, milk, water, oil, and vanilla extract, and mix gently until just combined. Be careful not to over-mix.

  • 4)

    Fill each case about 2/3 full with batter. Bake for 20-25 minutes until a toothpick inserted into the center comes out with only a few dry crumbs.

  • 5)

    Once baked, remove the cupcakes from the oven and allow them to cool in the tin for 3-5 minutes before transferring them to a cooling rack to cool completely.

Whipped Cream

  • 1)

    Add all the ingredients to a large bowl. With an electric mixer, start to whip on medium speed, allowing the mascarpone cheese to turn to a liquid consistency.

  • 2)

    When everything is fully mixed together, increase gradually the speed to medium-high and whip until stiff peaks form. With a spatula, gently fold the frosting to remove any air bubbles. Be gentle to avoid the whipped cream deflating.


  • 1)

    Proceed when the cupcakes are cooled.

    Place the whipped cream in a piping bag fitted with a star tip and decorate your cupcakes. Optional, sprinkle chocolate flakes.


– US/UK baking spoons, standard size:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– Store the cupcakes under a cake dome in the refrigerator for 2-3 days.

– For a small batch, divide the ingredients by 2.

– Scroll back to read tips, variationsstep-by-step photos and FAQ within the blog post that you might find helpful.

Leave a comment

Your email address will not be published. Required fields are marked *

Please rate the recipe:  

Previous Recipe Next Recipe