(Hot) Chocolate Cupcakes with Whipped Cream Frosting

Aren’t these (hot) chocolate cupcakes adorable!? They look like they take a lot effort – but they are…(you guessed it)…so easy to whip up! Especially when you grab your favorite chocolate box mix! You’ll add a personal touch with a stabilizing whipped cream frosting, dark chocolate curls and paper mug handle.

Stabilized Whipped Cream Frosting Ingredients
1 pint heaving whipping cream
1 teaspoon vanilla
1/3 cup powdered sugar
1 tablespoon sugar
1 tablespoon Jell-O Instant Vanilla Pudding

Follow the instructions on the back of your boxed cake mix to make the batter. Add batter to chocolate brown paper liners to go along with the cupcake theme.

** Tip: If you have a Pancake Batter Dispenser – use it to fill the the cupcake liners with the cake batter. It’s quick and there is no mess!

Using an electric mixer with a wire whisk attachment – add heavy whipping cream and vanilla extract into large bowl. Whip cream on medium speed. Slowing add in powdered sugar, sugar and instant vanilla pudding mix. Once ingredients are incorporated – increase mixer speed until mixture becomes fluffy and looks like whipped cream.

Note: Adding the instant vanilla pudding mix will help stabilize the whipped cream frosting. This is especially helpful if you are serving these at a party. Sometimes whipped cream can “melt” and slide off the cupcakes. I’ve found that adding the instant pudding mix really allowed for the frosting to hold up for hours!

Add Stabilized Whipped Cream Frosting to a piping bag with an Open Star Piping Nozzle. Using this type of nozzle will create lightly textured ruffles. Start on the outer part of your cupcake and swirl continuously into a peak. Top whipped cream frosting with dark chocolate curls. Cut out a “mug handle” using the same chocolate cupcake paper liner and add a dot of glue to attach it to the cupcake liner.

(hot) chocolate cupcake

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