Chocolate Whipped Cream Frosting with Mini Chocolate Chip Cupcakes & Dark Chocolate Garnishes
This was my first time making chocolate whipped cream and it was a huge success. I love my other chocolate frosting recipes, but when I made these cupcakes I was in the mood for something a little lighter than standard chocolate frosting, which is often very rich. Whipped cream is such a perfect pairing for cakes and cupcakes, but I was craving chocolate, so I pulled out several of my baking cookbooks in search of a recipe for chocolate whipped cream. The first ones I checked had nothing (Baking Illustrated & The Williams Sonoma Baking Book). I found a recipe in the third one (Baking From My Home to Yours, by Dorie Greenspan), however it required 4 hours of chilling in the fridge, and I didn’t have that much time (I made these cupcakes on a whim). Finally, I found a recipe that I could use, that would be ready in the time it took to whip the cream- perfect! It’s so easy to make this whipped cream, and such a fun change from regular whipped cream, although it has the same fluffy airy texture. It reminded me a lot of chocolate mousse (yum!) and it also tasted like hot chocolate to me. (That’s probably because I used the same Ghirardelli chocolate powder that I use when I make hot chocolate). Eric and I loved this frosting. He raved about it, and was sad that I washed the mixer bowl before he got a chance to lick it clean (sorry babe!).
The more I make whipped cream, the more I realize that it really is very customizable. For example, if you add crushed Oreo bits, you get Oreo whipped cream. I already have so many other ideas for desserts that I want to make with this frosting.
For the cupcakes, I used my favorite white cupcake recipe. And because I like to switch things up with my favorite recipes, I folded ½ cup of mini chocolate chips into the batter. I also halved the recipe and baked them in my mini cupcake pan (it made 24 mini cupcakes) – the perfect little treat!
Then, onto the really fun part! Playing with chocolate. :) I decided to make the cupcakes extra pretty by adding little dark chocolate garnishes to them. This is a super easy way to dress up a cupcake and make it look fancy and whimsical. All you have to do is melt chocolate chips in the microwave, pour the melted chocolate into a squeeze bottle, “draw” your designs onto a baking sheet lined with waxed paper, and freeze until set. It’s like edible chocolate art- yum!
For the cupcakes: I used this recipe, and folded 1/2 cup of mini chocolate chips into the batter before filling the muffin tin. As noted above, I halved the recipe, which yielded 24 mini cupcakes (or 12 regular sized cupcakes).
Chocolate Whipped Cream Frosting
- 1 cup (8 oz) heavy cream, chilled
- ½ cup confectioners’ sugar, sifted before measuring
- ¼ cup unsweetened cocoa powder, sifted before measuring
- Using a chilled metal bowl and chilled beaters, whip the cream for 2 minutes until it just starts to thicken.
- Add the sugar and cocoa and continue beating until thick enough to hold firm peaks.
Yield: About 2 cups
Note: Cupcakes can be made & frosted ahead of time and stored in the refrigerator. I also recommend storing the whipped cream in the refrigerator if you aren’t going to serve it within an hour or so.
Source: Williams Sonoma Baking Cookbook (Pg. 317)
Dark Chocolate Garnishes
- ½ cup bittersweet or semisweet chocolate chips
- In a microwave-safe bowl, melt the chocolate chips, stirring every 15 seconds until the chocolate is fully melted (in my microwave, this took approximately 90 seconds). Pour the melted chocolate into a squeeze bottle.
- Line a small baking sheet (the baking sheet must fit in your freezer) with waxed paper. If desired, place a piece of white paper with your “designs” underneath the waxed paper so that you can trace them (see photo below).
- Squeeze the chocolate onto the waxed paper lined baking sheet. You can either trace your designs or draw them freehand.
- Place the baking sheet in the freezer for 1-2 hours, or until the chocolate is set. Once hardened, remove the chocolate with a thin spatula and garnish cupcakes as desired.
- These chocolate garnishes melt quickly. Make sure you store them in the freezer until you are ready to remove them from the waxed paper and assemble the cupcakes.
- The chocolate garnishes can be made a few days ahead of time and stored in the freezer.
- If you don’t have a squeeze bottle, you can use a ziplock bag (snip the corner off) or a pastry bag. You can purchase squeeze bottles at craft stores.